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Chicken, Ham and Sweetcorn Crispy Pancakes
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Chef :
GinaChicken, Ham and Sweetcorn Crispy Pancakes
this is something we used to love as kids but got out of a packet. I was watching river cottage where they were making them from scratch. Lots of different fillings but my favourite was always the creamy chicken, ham and sweetcorn
Ingredient
1 large
handful of sweetcorn
25 grams
ap flour
25 grams
butter
1 cup
flour on a plate
2 cup
breadcrumbs
1 tsp
paprika
1 tsp
turmeric
1 clove
garlic crushed
1 pinch
salt and pepper to taste
Cooking instructions
* Step 1
melt the butter and add the 25g of flour to make a roux. slowly whisk in the stock until combined
* Step 2
add the chicken. stir for 3 minutes
* Step 3
add the ham and sweetcorn. combine. add garlic, salt and pepper
* Step 4
stir and simmer until reduced and thickening
* Step 5
place a tablespoon of cooled mix into the center of the pancake (don't over fill). with a brush, moisten half inch around the outside of the pancake with the egg wash then close up pressing the edges together
* Step 6
mix paprika and turmeric with the breadcrumbs and place on a plate
* Step 7
cover the parcel in flour, then egg mix, then breadcrumbs. set aside
* Step 8
repeat steps 5 and 6 until all used up
* Step 9
heat oil in a frying pan and cook pancakes about 5 minutes each side until golden and crispy. or for healthier method of cooking bake for 30 minutes on a high heat
* Step 10
try different fillings like cheese and broccoli, steak and ale or any pie filling
Note: if there is a photo you can click to enlarge it
Tag
thinly sliced chicken breast or 3 chicken thighs
of good ham or bacon thinly sliced
handful of sweetcorn
chicken stock (I make my own by boiling roasted chicken bones and veg)
AP flour
butter
flour on a plate
breadcrumbs
Paprika
turmeric
garlic, crushed
Salt and pepper to taste
egg beaten with a splash of milk in a deep dish
or 6 medium thin pancakes about 6 inchs in diameter
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