John Myers
Chicken Pancakes
The perfect chicken pancakes recipe with a picture and simple step-by-step instructions.
- 500 g Chicken Minute Schnitzel
- Chilli salt, pepper from the mill
- 1 tsp + 4 tsp Butterschmalz
- 100 g Wheat flour type 405
- 2 Eggs size M
- 125 ml Milk
- Salt pepper
- Grated nutmeg
- 80 g Grated mountain cheese
- 1 bunch Spring onions
- Wash the chicken, pat dry and cut into strips. Heat 1 teaspoon clarified butter in a coated pan and fry the chicken in it. Continue frying for about 4-6 minutes, stirring occasionally. Take out and keep warm.
- Put the flour in a bowl. Add eggs, milk, salt, pepper and nutmeg and whisk everything with a whisk to a smooth dough. Let it soak for 15 minutes.
- Finely grate the cheese. Prepare spring onions and cut into thin rings.
- Heat 1 teaspoon clarified butter in a medium-sized non-stick pan. Pour in a quarter of the dough with a ladle, swivel it evenly on the bottom of the pan and let it set a little. Turn the pancake over and fry the underside until golden brown. Now spread a quarter of each cheese, spring onion rings and meat on top and fry until the cheese starts to melt. Remove the finished pancake and keep it warm in the preheated oven.
- Bake three more pancakes in the same way and keep each one warm in the oven. Sprinkle the pancakes with some coarsely ground pepper before serving.
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