Pancakes with chicken and canned vegetables
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I suggest to try another stuffing recipe for pancakes from the book "the Most delicious pancakes" (2006 ed.), author Christian müller-urban. Here the filling is also a very unusual combination of ingredients that scared me at first. But one day I dared and prepared)) the Stuffing was not only edible, but delicious.
Ingredients for Pancakes with chicken and canned vegetables
- Chicken fillet - 300 g
- Banana - 1 piece
- Vegetables - 100 g
- Sour cream - 150 g
- Black pepper
- Pepper Cayenne
- Olive oil
- Pancake - 12 PCs
Step by step instruction of cooking Pancakes with chicken and canned vegetables
Stuffing can be cooked both on the stove in a frying pan and a slow cooker. I make in a slow cooker, and You can do as it is more convenient to You.
In a bowl (pan or skillet), pour a little vegetable oil. If doing in a slow cooker - enable "roasting" or "cakes".
In hot oil put the chicken pieces, cut into narrow strips. Fry the chicken until Golden brown, then "frying" to disable.
Chicken salt and pepper.
Peeled banana cut into cubes and put in bowl to meat. Mix gently.
Add sour cream, curry powder and Cayenne pepper. Again mix well. Close the lid and stew for 20-25 minutes.
As the chicken is ready, add the vegetables, diced (but not too finely). Gently stir the filling is ready.
PS canned vegetables you can use any on Your taste. I have yellow courgettes and peppers in a sweet and sour marinade.
Now take a non-yeasted pancakes, baked on any proven recipe (the dough is desirable to add a bit of dried oregano) and stuffed with pancakes. You can do this in different variants
- put the filling on half the pancake, then cover with the second half
- put the filling on half of the pancake then roll the pancake tube
- fold the pancake in four, stuffing to put in the top "pocket"
Serve pancakes on preheated plates.