There is no such thing as a bad time to eat pancakes, is there? What if I told you this was a simple pancake recipe made in a blender with ingredients you have at home like chicken and bacon?
So check out this unmissable recipe that’s good for the whole family!
Time: 1:30 am
Performance: 8 servings
Ingredients for Easy Chicken and Bacon Pancakes:
- 3 cups milk (tea)
- 2 tablespoons butter
- 3 eggs
- 1 and 1/2 cups (tea) wheat flour
- 4 tablespoons cornstarch
- 1 teaspoon chemical baking powder
- salt to taste
- margarine for lubrication
- 1 can of tomato sauce
- 100 g grated parmesan cheese
- 2 tablespoons oil
- 2 cups bacon (chopped)
- 3 cups cooked and shredded chicken
- 1 pack powdered poultry seasoning
- 1/2 cup chopped parsley (green)
- salt to taste
- 2 cups (tea) Catupiry® cottage cheese
For the dough, beat milk, butter, egg, wheat flour, cornstarch, baking powder and salt in a blender until smooth. Heat an oiled non-stick frying pan, drop in a small spoonful of the batter and fry on both sides until it turns golden and the batter runs out. To book.
For the filling, heat a skillet with oil over medium heat and fry the bacon until golden brown. Add chicken, seasoning and herb scent and cook for 3 minutes. Salt, add Catupiry®, stir and turn off the heat.
Place portions of the filling on pancakes, roll up and place in a refractory environment, one next to the other. Drizzle with tomato sauce, sprinkle with Parmesan and bake in preheated oven for 10 minutes. Finally, remove from oven and serve immediately!