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Cheesy chicken pancakes recipe

Cheesy chicken pancakes recipe

1 rating

This fast, budget-friendly recipe for cheesy chicken pancakes should keep the kids happy. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 274 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 150g wholemeal plain flour
  • 1 large egg
  • 375ml semi-skimmed milk
  • 12g finely chopped flat-leaf parsley
  • vegetable oil
  • 75g 50% less-fat soft cheese
  • 8 slices wafer-thin roast chicken
  • 12 quartered cherry tomatoes
  • 1 punnet cress

Each serving contains

  • Energy

    1155kj
    274kcal
    14%
  • Fat

    10g 14%
  • Saturates

    3g 17%
  • Sugars

    7g 8%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 32.5g Protein 16.3g Fibre 4.6g

Method

  1. Mix 150g wholemeal plain flour and 1 large egg in a bowl. Gradually add 375ml semi-skimmed milk, stirring to prevent lumps forming. Once smooth, stir in 12g finely chopped flat-leaf parsley, finely chopped. Lightly wipe a nonstick frying pan with vegetable oil using a sheet of kitchen paper, then place over a medium heat. 
  2. Once hot, pour ina ladleful of batter and tip the pan to evenly coat the base. Cook the pancake for 1-2 mins each side until cooked through. Transfer to a plate; cover with a clean tea towel. Repeat to use all the batter, re-greasing the pan between each. 
  3. Spread 75g 50% less-fat soft cheese over the pancakes. Divide 8 slices wafer-thin roast chicken, 12 quartered cherry tomatoes and 1 punnet cress, picked, between each. Roll up and cut in half.

See more Kids recipes

Freezing and defrosting guidelines

Freeze pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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