Sign up for all the latest tips and tricks on how to reduce your food waste!
Sign Up Now No Thank You ×

Spicy Chicken and Vegetable Pancakes

1 vote

Once you have mastered this pancake recipe you will be whipping these up all the time to fill with your leftovers.

1
55 Minutes

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.

Ingredients

  • 50g plain four
  • 1 egg
  • 125ml milk
  • 1 tablespoon oil
  • 150g vegetables, chopped (you can use raw, cooked or frozen)
  • 2 tablespoons sweet chilli sauce
  • 50g cooked chicken
  • 1 avocado, diced

Method

  1. Mix flour, egg and milk together and whisk to a smooth consistency. Set aside for 20 minutes.
  2. Heat the oil in a large frying pan. Pour in half the pancake mixture, cook for 1 minute until it thickens then slide a spatula under the pancake, lift and then flip. Cook on the other side for another minute until golden. Set aside on a plate and repeat with the remaining batter mixture.
  3. Stir fry the chicken for 8-10 minutes to ensure it is heated thoroughly then add the vegetables and stir-fry for another 2 or 3 minutes. Take off the heat and add sweet chilli sauce.
  4. Share the stir-fried mixture between the pancakes. Add the avocado and fold the pancakes up into triangles.
Print This Recipe

You might also like...