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Alright, don’t linger, let’s course of action this chicken, ham and sweetcorn crispy pancakes formula with 14 components which are undoubtedly easy to acquire, and we have to process them at the very least through 10 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients Chicken, Ham and Sweetcorn Crispy Pancakes:
- Prepare 2 large of thinly sliced chicken breast or 3 chicken thighs
- Get 3 slice - of good ham or bacon thinly sliced
- Need 1 large handful of sweetcorn
- You need 300 ml for chicken stock (I make my own by boiling roasted chicken bones and veg)
- Need 25 grams - ap flour
- You need 25 grams of butter
- Get 1 cup flour on a plate
- Give 2 cup breadcrumbs
- Give 1 tsp of paprika
- Require 1 tsp of turmeric
- Get 1 clove of garlic crushed
- Make ready 1 pinch - salt and pepper to taste
- Provide 1 medium egg beaten with a splash of milk in a deep dish
- You need 4 large - or 6 medium thin pancakes about 6 inchs in diameter
Chicken, Ham and Sweetcorn Crispy Pancakes start cooking:
- melt the butter and add the 25g of flour to make a roux. slowly whisk in the stock until combined
- add the chicken. stir for 3 minutes
- add the ham and sweetcorn. combine. add garlic, salt and pepper
- stir and simmer until reduced and thickening
- place a tablespoon of cooled mix into the center of the pancake (don't over fill). with a brush, moisten half inch around the outside of the pancake with the egg wash then close up pressing the edges together
- mix paprika and turmeric with the breadcrumbs and place on a plate
- cover the parcel in flour, then egg mix, then breadcrumbs. set aside
- repeat steps 5 and 6 until all used up
- heat oil in a frying pan and cook pancakes about 5 minutes each side until golden and crispy. or for healthier method of cooking bake for 30 minutes on a high heat
- try different fillings like cheese and broccoli, steak and ale or any pie filling
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