Chicken Pancakes - Pilar Hernández's Chilean Kitchen
As you can see, I went all out with dinner for our American friends: pancakes filled with spinach, and today's: pancakes with chicken and corn, and for dessert, lucuma meringue. In two weeks, we'll have more American guests; they're friends of my husband and they're foodies. I'm already planning the menu.
Ingredients · Servings 8
- 3/4 (180 ml.) cup of whole milk
- 2 tablespoons of butter, melted
- 3 eggs
- 1 teaspoon of granulated sugar
- 1/4 teaspoon of salt
- 3/4 cup (110 grams) of all-purpose flour
- 425 grams of cooked or baked chicken breast
- half of the white sauce recipe
- 1 cup of cooked corn (corn on the cob)
- nutmeg, salt and pepper
- 3 tablespoons of butter
- 1 cup of milk
- 1 cup of vegetable broth, water, or milk
- 2 tablespoons of cornstarch diluted in 1/4 cup of cold water
- 1 teaspoon of salt
- nutmeg and pepper
Method · PT-497396H57M39S
- In a blender or food processor, combine the milk, eggs, flour, sugar, and salt. Blend for a few seconds until smooth. Add the melted butter and blend until homogeneous. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
- Take the mixture out of the refrigerator about 30 minutes before making the pancakes and whisk with a balloon whisk to lighten it a little, 30 seconds.
- Heat a non-stick frying pan about 23-25 cm in diameter over medium-high heat until a few drops of water sprinkled on it dance and jump before evaporating. Add 1/4 cup (60 ml) or half a ladleful of batter to the pan, swirling the pan so the batter covers the entire bottom. Cook for 45-60 seconds, and when the edges begin to brown and lift slightly, use a spatula to flip the pancake and cook for another 45 seconds. The first one won't turn out perfectly, but it's still edible.
- Stack the cooked pancakes on a plate and keep them covered with a clean kitchen towel so they don't get cold.
- Once cooked, the pancakes can be frozen well wrapped in kitchen plastic wrap, and then in aluminum foil for up to 2 months, defrosting on the counter.
- In a medium saucepan, melt the butter over medium heat. Add the milk, water, salt, and dissolved cornstarch. Cook over high heat, stirring constantly, until it comes to a boil. Reduce the heat and simmer for 2 minutes, stirring continuously. Season with nutmeg, pepper, and salt to taste.
- Shred or finely chop the chicken, mix with the white sauce and corn in a large bowl, stir well, and season to taste. Use 3 tablespoons of filling per pancake. Line them up in an ovenproof dish.
- Pour the rest of the white sauce over the pancakes and bake for 20 minutes at 300F or 150C.
- Serve hot.
Description
A delicious filling.
- To make the pancakes: In a blender or food processor, combine the milk, eggs, flour, sugar, and salt. Blend for a few seconds until smooth. Add the melted butter and blend until homogeneous. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
- Heat a non-stick frying pan about 23-25 cm in diameter over medium-high heat until a few drops of water sprinkled on it dance and jump before evaporating. Add 1/4 cup or 60 ml or half a ladle of batter to the pan, swirling the pan so the batter covers the entire bottom. Cook for 45-60 seconds, and when the edges begin to brown and lift slightly, use a spatula to flip the pancake and cook for another 45 seconds. The first one won't turn out perfectly, but it's still edible.
- To make the white sauce: In a medium saucepan, melt the butter over medium heat. Add the milk, water, salt, and dissolved cornstarch. Cook over high heat, stirring constantly, until it comes to a boil. Reduce the heat and simmer for 2 minutes, stirring continuously. Season with nutmeg, pepper, and salt to taste.
