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Ingredients for Chicken, Ham and Sweetcorn Crispy Pancakes:
- Get 2 large - thinly sliced chicken breast or 3 chicken thighs
- Take 3 slice - of good ham or bacon thinly sliced
- Give 1 large handful of sweetcorn
- Make ready 300 ml chicken stock (I make my own by boiling roasted chicken bones and veg)
- Need 25 grams - ap flour
- Make ready 25 grams of butter
- Provide 1 cup - flour on a plate
- Take 2 cup of breadcrumbs
- Need 1 tsp paprika
- Give 1 tsp - turmeric
- Require 1 clove of garlic crushed
- Give 1 pinch for salt and pepper to taste
- Prepare 1 medium of egg beaten with a splash of milk in a deep dish
- Give 4 large for or 6 medium thin pancakes about 6 inchs in diameter
Chicken, Ham and Sweetcorn Crispy Pancakes making process:
- 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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