Ingredients Jump to Instructions ↓

  1. Chicken and Leek Pancakes

  2. Serves 4 75g plain flour

  3. 75g self-raising flour

  4. 2 large eggs

  5. 125ml reduced fat milk

  6. 125ml water

  7. 300g skinned chicken breast

  8. 600ml 2 Tbsp chicken stock

  9. 1 tender leek, cleaned and finely sliced

  10. Light flavoured oil (canola, peanut or extra light olive oil)

  11. 1 Tbsp cornflour

  12. Salt and pepper to season

  13. 1 Tbsp grated Parmesan cheese

  14. 1 Tbsp breadcrumbs

  15. Make up a pancake batter by mixing the two flours with the eggs,

  16. then add the milk and water. Stir well but don't overwork the

  17. mixture or the pancakes will be tough. Allow to stand for half an

  18. hour to allow the starch grains to swell. Gently poach chicken

  19. breasts in the 600ml stock until cooked (about 10 minutes).

  20. In another pan, poach leek slices in remaining two tablespoons of

  21. 10 to 15 minutes to soften. If it

  22. starts to stick add more stock. Cook pancakes, preferably in

  23. non-stick pan with a little oil (which provides texture and allows

  24. the pancakes to brown well). Don't be alarmed if the first couple

  25. stick. They usually do for me! Pile pancakes up and continue until

  26. all are cooked. Remove chicken from stock and keep stock simmering

  27. to reduce it.

  28. Cut chicken into small pieces. Make sauce by mixing cornflour with

  29. a tablespoon of cold water and slowly, a spoon at a time adding

  30. the reduced stock to it. Continue until all stock has been added.

  31. You should have a sauce the consistency of smooth custard. If it's

  32. too thick add a little milk. If it's too thin reduce it over medium

  33. heat. Divide sauce into two lots. Mix half with the chicken and leek and season to taste. Put a spoonful of mixture onto pancake

  34. and wrap or roll up. Place pancakes in row on greased baking dish.

  35. Top with remaining sauce.

  36. Sprinkle with Parmesan cheese and breadcrumbs. Brown in hot oven

  37. for 10 minutes or so. If making the dish in advance and refrigerating,

  38. cook in moderate oven for 30 minutes before increasing temperature

  39. and browning.


Send feedback