Elevate your dinner game with these irresistible Chicken and Broccoli Pancakes that combine the delicate texture of thin pancakes with a rich, creamy filling. This recipe transforms simple ingredients into a gourmet meal that’s sure to impress both family and friends.
Ingredients
For the Pancakes
- 250 g all-purpose flour
- 250 ml milk
- 1 large egg
- 50 ml sparkling water
- 1 tbsp oil
- Pinch of salt
For the Filling
- 300 g chicken fillet, diced
- 1 head broccoli, cut into florets
- 200 g champignons, grated
- 1 medium onion, chopped
- 300 ml heavy cream (36%)
- 1 pack Knorr Spaghetti 4 Cheeses with Broccoli seasoning
- 1 mozzarella ball, grated
- 1/2 bunch chives, chopped
- Salt and pepper to taste
Step-by-Step Instructions
- Prepare the Pancake Batter In a large mixing bowl, combine flour, milk, egg, sparkling water, and oil. Whisk until smooth and free of lumps. Let the batter rest for 10 minutes.
- Cook the Pancakes Heat a non-stick pan over medium heat. Pour a small amount of batter, swirling to create thin pancakes. Cook until golden brown on both sides. Set aside.
- Prepare the Filling Season diced chicken with salt and pepper. Cook in a pan until golden brown.
- Sauté Vegetables Add chopped onions and grated mushrooms to the chicken. Cook for 5 minutes.
- Add Broccoli and Cream Add broccoli florets and pour in heavy cream. Sprinkle Knorr Spaghetti 4 Cheeses seasoning. Simmer until slightly thickened.
- Finish the Filling Stir in chopped chives and remove from heat.
- Assemble the Pancakes Spread the filling onto each pancake and roll up like cabbage rolls.
- Bake and Serve Top with grated mozzarella and bake until cheese is melted and golden.
Nutritional Information
- Serving Size: 2-3 pancakes
- Calories: Approximately 450-500
- Protein: 25-30 g
- Carbohydrates: 35-40 g
- Fat: 25-30 g
- Fiber: 3-4 g
Cooking Time:
- Preparation: 30 minutes
- Cooking: 30 minutes
- Total Time: 60 minutes
Cooking Tips and Tricks
- Use sparkling water for lighter, fluffier pancakes
- Don’t overmix the pancake batter to keep them tender
- Ensure chicken is fully cooked but not dry
- Use a non-stick pan for perfect pancakes
- Let pancakes cool slightly before filling to prevent tearing
Variations and Substitutions
- Replace chicken with turkey or tofu
- Use different mushroom varieties
- Swap mozzarella with cheddar or goat cheese
- Add spinach for extra nutrition
- Make it gluten-free with alternative flour
Frequently Asked Questions
Q1: Can I make the pancakes ahead of time? Yes, prepare pancakes and filling separately, then assemble before serving.
Q2: How do I store leftovers? Refrigerate in an airtight container for 2-3 days. Reheat in the oven.
Q3: Can I freeze these pancakes? Best enjoyed fresh, but can be frozen for up to 1 month.
Q4: What can I serve as a side dish? A light salad or roasted vegetables complement this dish well.
Q5: How can I make this dish lighter? Use low-fat cream and reduce cheese quantity.
Storage and Make-Ahead Tips
- Refrigerate for up to 3 days
- Best reheated in the oven to maintain crispiness
- Separate pancakes and filling for longer storage
- Not recommended for freezing after assembly
Indulge in these delectable Chicken and Broccoli Pancakes – a perfect blend of comfort and gourmet cooking!
