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Baked Juicy Pancakes with Chicken Meat

Velichka ShtarbanovaVelichka Shtarbanova
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Baked Juicy Pancakes with Chicken Meat
Image: Velichka Shtarbanova
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Preparation
20 min.
Cooking
30 min.
Тotal
50 min.
Servings
2
"Eat it as an appetizer or even as a main course. Exceptionally tasty."

Ingredients

  • pancakes
  • eggs - 2 - 3
  • milk - 1 cup
  • oil - 1 tsp + some to smear the pan for baking
  • salt - 1 pinch
  • flour - as needed to obtain a pancake batter of normal density
  • stuffing
  • mayonnaise - 2 - 3 tbsp
  • pickles - 2
  • corn - 2 cans, sweet
  • chicken meat - boiled (quantity as desired)
  • processed cheese - 2 tbsp
  • cheese - 3.5 oz (100 g) + grated for garnishing
  • cooking cream - 2 - 3 tbsp
measures

How to make

Make the usual pancake batter from the milk, eggs, oil, salt and flour. Toast the pancakes in an oiled pan.

Depending on the size and thickness of the pancakes, you should get at least 2 pancakes.

Smear each with mayonnaise, sprinkle with finely diced pickles, sweet corn, finely chopped boiled chicken meat, processed cheese and cheese.

Fold in the edges of the pancakes (to prevent the filling from spilling out during baking) and finish rolling them up into rolls.

Place the rolled up pancakes in an oiled tray. Sprinkle a little cooking cream over them, sprinkle grated cheese and bake in a preheated oven.

You can use leftovers from baked chicken or chicken steaks - just chop them finely.

They make for a tasty, warm appetizer when served this way. And if you decide to add tomato, cucumber or lettuce salad, you'll have yourself a main course.

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