This savory dish combines the comfort of potatoes with the rich flavors of chicken and vegetables, all wrapped up in delicious, golden pancakes. It’s an ideal recipe for a satisfying breakfast, lunch, or even a light dinner. The combination of creamy tomato sauce and melted cheese adds an extra layer of indulgence that makes this dish a family favorite. Let’s dive into the recipe and create a meal that’s both hearty and flavorful.

Full Recipe:

Ingredients

For the Pancakes:

• Eggs: 2 large
• Milk: 150 ml
• Salt: 1/2 teaspoon
• Garlic Powder: 1/2 teaspoon
• Black Pepper: To taste
• Extra Virgin Olive Oil: 2 tablespoons
• Boiled Potatoes: 150g, roughly mashed
• Flour: 4 tablespoons
• Baking Powder: 1 teaspoon

For the Filling:

• Extra Virgin Olive Oil: As needed for sautéing
• Onion: 1, finely chopped
• Green and Red Peppers: 1 of each, finely chopped
• Salt and Black Pepper: To taste
• Chicken Breast: 150g, diced
• Garlic: 1 clove, minced
• Oregano: 1/2 teaspoon
• Tomato Sauce: 2 tablespoons
• Cream for Cooking: 3 tablespoons
• Cheese: 50g, shredded (use mozzarella, cheddar, or your favorite melting cheese)

Directions

1. Prepare the Pancake Batter:
   • In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined.
   • Add the salt, garlic powder, and black pepper to the egg mixture. Continue whisking until the seasonings are fully incorporated.
   • Gradually pour in the extra virgin olive oil while whisking.
   • Add the roughly mashed boiled potatoes to the mixture and use a hand blender or food processor to blend until smooth.
   • Sift the flour and baking powder into the mixture, stirring gently until just combined. The batter should be smooth and lump-free.
2. Cook the Pancakes:
   • Heat a non-stick frying pan over medium heat and lightly grease with a little extra virgin olive oil.
   • Pour a small amount of batter into the pan, spreading it out to form a pancake about 4-5 inches in diameter.
   • Cook each pancake for about 2-3 minutes on one side until bubbles start to form on the surface, then flip and cook for another 2 minutes or until golden brown.
   • Remove the pancakes from the pan and set them aside. Repeat with the remaining batter.
3. Prepare the Filling:
   • In the same pan, heat a small amount of extra virgin olive oil over medium heat.
   • Add the chopped onion and peppers to the pan, sautéing until they are soft and slightly caramelized. Season with salt and black pepper.
   • Add the diced chicken breast to the pan along with the minced garlic and oregano. Cook until the chicken is browned and cooked through.
   • Stir in the tomato sauce and cream for cooking, allowing the mixture to simmer for a few minutes until it thickens slightly.
   • Remove from heat and set aside.
4. Assemble the Pancakes:
   • Take each pancake and place a generous spoonful of the chicken and vegetable filling on one side.
   • Sprinkle some shredded cheese over the filling.
   • Fold the pancake over the filling to create a half-moon shape.
5. Serve:
   • You can serve the filled pancakes as they are, or for an extra touch, place them on a baking tray, sprinkle with more cheese, and bake in a preheated oven at 180°C (350°F) for 5-7 minutes until the cheese is melted and bubbly.

Possible Questions

1. Can I use a different type of meat?
   • Yes, you can substitute chicken breast with turkey, beef, or even a vegetarian option like mushrooms or tofu for a different flavor profile.
2. Can I make the pancakes ahead of time?
   • Absolutely! You can prepare the pancakes ahead of time and store them in the refrigerator. Reheat them in a non-stick pan or microwave before serving.
3. What type of cheese works best?
   • Mozzarella, cheddar, or gouda are great options as they melt well and complement the flavors of the dish.

Tips

• Consistency of Batter: If the batter seems too thick, you can add a little more milk to achieve a smoother consistency.
• Customizing the Filling: Feel free to add other vegetables like mushrooms, spinach, or even corn to the filling for extra texture and flavor.
• Serving Suggestion: Serve these savory pancakes with a side salad or a dollop of sour cream for a complete meal.

Storage Instructions

• Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
• Freezing: These pancakes can also be frozen. Wrap each pancake individually in plastic wrap and place in a freezer-safe bag. They will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving)

• Calories: 320 kcal
• Carbohydrates: 25g
• Protein: 18g
• Fat: 17g
• Saturated Fat: 5g
• Cholesterol: 105mg
• Sodium: 480mg
• Fiber: 2g
• Sugar: 4g

(Note: Nutritional values are approximate and can vary based on specific ingredients used.)

Conclusion

These savory chicken and potato pancakes are a delicious and versatile dish that can be enjoyed at any time of the day. The combination of soft pancakes with a flavorful filling and creamy tomato sauce creates a meal that is both comforting and satisfying. Whether you’re cooking for a special occasion or just a simple family meal, these pancakes are sure to impress. Try them out and see how they become a staple in your recipe collection!