These savory potato-based pancakes are filled with a tasty mixture of seasoned chicken, bell peppers, and cheese, creating a hearty, flavorful dish perfect for breakfast, lunch, or dinner. The soft potato batter pairs beautifully with the cheesy, veggie-packed filling, making these pancakes irresistible for any time of day.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
For the Batter
- 2 large eggs
- 150 ml (⅔ cup) milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 150 g (⅔ cup) boiled potatoes, mashed
- 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
For the Filling
- Extra virgin olive oil, for sautéing
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- Salt and black pepper, to taste
- 150 g (1 cup) chicken breast, diced
- Black pepper, garlic powder, and oregano, to taste
- 2 tablespoons tomato sauce
- 3 tablespoons cooking cream
- Grated cheese, as desired
Directions
- Prepare the Batter
- In a mixing bowl, whisk together the eggs, milk, salt, garlic powder, and black pepper until well combined.
- Add the olive oil and mashed potatoes, stirring until smooth.
- Fold in the flour and baking powder until a smooth, slightly thick batter forms. Set aside.
- Make the Filling
- In a skillet, heat a small amount of olive oil over medium heat.
- Add the chopped onion and bell peppers. Sauté until they begin to soften.
- Season with salt and black pepper to taste.
- Add the diced chicken breast and season with black pepper, garlic powder, and oregano to taste. Cook until the chicken is no longer pink in the center.
- Stir in the tomato sauce and cooking cream, then add the grated cheese and mix until melted and well combined. Remove from heat and set aside.
- Cook the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease with olive oil.
- Pour a small portion of the potato batter onto the skillet, spreading it into a circle.
- Spoon a portion of the filling onto one half of the batter, then fold the pancake over the filling to form a semi-circle. Press gently to seal.
- Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining batter and filling.
- Serve
- Serve warm, optionally topped with a sprinkle of fresh herbs or extra cheese.
Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a side of salad for a balanced meal.
- Garnish with fresh chopped parsley or cilantro.
- Serve with salsa or hot sauce for added flavor.
- Pair with a bowl of warm tomato soup.
Cooking Tips
- Ensure potatoes are fully mashed to avoid lumps in the batter.
- For a gluten-free option, substitute flour with a gluten-free flour blend.
- Adjust the cooking time if you make thicker pancakes.
- To enhance flavor, try adding a pinch of paprika or cumin to the batter.
- Cook the pancakes on medium-low heat to avoid burning while ensuring the filling is heated through.
Nutritional Benefits
- High in Protein: Chicken and eggs provide a good protein source.
- Fiber-Rich: Bell peppers and potatoes add dietary fiber.
- Essential Vitamins: Bell peppers provide vitamins A and C.
- Calcium: Cheese adds a dose of calcium.
- Healthy Fats: Olive oil offers heart-healthy fats.
Dietary Information
- Vegetarian: No
- Gluten-Free: No (use gluten-free flour for a gluten-free version)
- Nut-Free: Yes
- Dairy-Free: No (omit cheese and use dairy-free cream if needed)
Nutritional Facts (per serving, estimated)
- Calories: 320
- Protein: 15g
- Carbohydrates: 25g
- Fat: 16g
- Fiber: 3g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze individually wrapped pancakes for up to 2 months. Reheat in a skillet for best results.
Why You’ll Love This Recipe
- Versatile: Great for any meal—breakfast, lunch, or dinner.
- Kid-Friendly: The cheesy filling and soft texture make it appealing.
- Nutritious and Filling: Packed with protein and fiber.
- Customizable: Swap out veggies or add spices to suit your tastes.
- Perfect for Meal Prep: Make ahead and freeze for quick meals.
Conclusion
These savory pancakes offer a delicious, unique twist on traditional potato pancakes by adding a flavorful, cheesy chicken and vegetable filling. The soft and fluffy texture of the batter perfectly complements the rich filling, making it a satisfying meal any time of day. With nutritious ingredients and a comforting taste, this dish is bound to be a family favorite. Try this recipe for a deliciously savory treat that’s easy to prepare and packed with flavor.
Frequently Asked Questions
- Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add more veggies or a meat alternative. - What other cheeses work well in this recipe?
Cheddar, mozzarella, or Swiss cheese all work great. - Can I use sweet potatoes instead of regular potatoes?
Absolutely! They’ll add a hint of sweetness and more fiber. - How can I prevent the pancakes from sticking?
Ensure your skillet is well-oiled and non-stick, and cook over medium heat. - Can I use different vegetables?
Yes, try adding mushrooms, spinach, or zucchini for variety.