Directions
Prepare the Chicken Filling:
- Cook the Chicken: If not already cooked, poach or bake the chicken breast until fully cooked, then shred it with two forks.
- Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- Season the Chicken: Add the shredded chicken to the skillet, followed by paprika, dried thyme, salt, and black pepper. Mix well and cook for another 2-3 minutes until everything is heated through and well combined. Set aside.
Make the Pancake Batter:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and milk.
- Mix the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
Cook the Pancakes:
- Preheat the Griddle: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.
Assemble the Chicken Pancakes:
- Layer the Pancakes: Place a pancake on a plate, spoon some of the chicken filling over it, and top with another pancake. Repeat until all pancakes and filling are used.
- Serve: Drizzle with maple syrup or honey and garnish with fresh herbs if desired. Serve immediately.
Kitchen Equipment Needed
- Skillet
- Mixing bowls
- Whisk
- Griddle or non-stick skillet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Storing Leftovers
Store any leftover chicken filling in an airtight container in the refrigerator for up to three days. Leftover pancakes can be stored in an airtight container or zip-top bag in the refrigerator for up to two days or frozen for up to one month. Reheat in a microwave or toaster oven until warm.
Recipe Tips and Variations
Tips
- Consistency: The pancake batter should be slightly thick but pourable. If it’s too thick, add a little more milk to reach the desired consistency.
- Even Cooking: Cook the pancakes over medium heat to ensure they cook through without burning.
Variations
- Cheese Lovers: Add a sprinkle of shredded cheese to the chicken filling for an extra layer of flavor.
- Spicy Kick: Mix in some chopped jalapeños or a dash of hot sauce to the chicken filling for a spicy version.
- Vegetarian Option: Substitute the chicken with sautéed mushrooms or a mix of your favorite vegetables for a vegetarian version.
