Savory Chicken and Egg Pancakes
Savory Chicken and Egg Pancakes
Ingredients
For the Chicken Filling
- 1 1/2 cups cooked chicken, shredded or finely diced
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely diced
- 1 garlic, clove, minced
- 1/4 cup red bell pepper, finely diced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
For the Savory Pancakes
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1/2 cup cheddar cheese, shredded
For Cooking
- 2 tablespoons vegetable oil, as needed
Instructions
- 1
Prepare the chicken filling: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced yellow onion and red bell pepper, and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 2
Stir in the shredded cooked chicken, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for 2-3 minutes, just to heat through and combine flavors. Remove from heat and stir in the chopped fresh parsley. Set aside to cool slightly.
⏱️ 5 min
- 3
Prepare the pancake batter: In a large bowl, whisk together the all-purpose flour, baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the large eggs, milk, and melted unsalted butter until well combined.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine. Gently fold in the cooled chicken filling and shredded cheddar cheese.
⏱️ 3 min
- 6
Cook the pancakes: Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil, or enough to lightly coat the bottom. Once hot, pour about 1/4 cup of batter per pancake onto the skillet, leaving some space between them.
⏱️ 2 min
- 7
Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning. Repeat with the remaining batter, adding more oil as needed.
⏱️ 15 min
- 8
Serve the savory chicken and egg pancakes warm, perhaps with a dollop of sour cream or a sprinkle of extra fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Chicken and Egg Pancakes
Ingredients
For the Chicken Filling
- 1 1/2 cups cooked chicken, shredded or finely diced
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely diced
- 1 garlic, clove, minced
- 1/4 cup red bell pepper, finely diced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
For the Savory Pancakes
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1/2 cup cheddar cheese, shredded
For Cooking
- 2 tablespoons vegetable oil, as needed
Instructions
- 1
Prepare the chicken filling: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced yellow onion and red bell pepper, and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 2
Stir in the shredded cooked chicken, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for 2-3 minutes, just to heat through and combine flavors. Remove from heat and stir in the chopped fresh parsley. Set aside to cool slightly.
⏱️ 5 min - 3
Prepare the pancake batter: In a large bowl, whisk together the all-purpose flour, baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the large eggs, milk, and melted unsalted butter until well combined.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine. Gently fold in the cooled chicken filling and shredded cheddar cheese.
⏱️ 3 min - 6
Cook the pancakes: Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil, or enough to lightly coat the bottom. Once hot, pour about 1/4 cup of batter per pancake onto the skillet, leaving some space between them.
⏱️ 2 min - 7
Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning. Repeat with the remaining batter, adding more oil as needed.
⏱️ 15 min - 8
Serve the savory chicken and egg pancakes warm, perhaps with a dollop of sour cream or a sprinkle of extra fresh parsley.
⏱️ 1 min