How to Prepare Appetizing Chicken, Ham and Sweetcorn Crispy Pancakes

Chicken, Ham and Sweetcorn Crispy Pancakes. Chicken, Ham and Sweetcorn Crispy Pancakes Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, chicken, ham and sweetcorn crispy pancakes. One of my favorites food recipes.

Put the flour and bicarbonate of soda into a bowl and make a well in the centre. Add the egg and Greek yogurt and whisk until smooth and thick. Heat some oil in a large frying pan and fry small teaspoonfuls of the mixture in batches for a minute or so on each side until golden brown and cooked through. You can have Chicken, Ham and Sweetcorn Crispy Pancakes using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chicken, Ham and Sweetcorn Crispy Pancakes

1. Prepare 2 large of thinly sliced chicken breast or 3 chicken thighs.
2. Prepare 3 slice of of good ham or bacon thinly sliced.
3. Prepare 1 large of handful of sweetcorn.
4. It's 300 ml of chicken stock (I make my own by boiling roasted chicken bones and veg).
5. It's 25 grams of ap flour.
6. Prepare 25 grams of butter.
7. Prepare 1 cup of flour on a plate.
8. You need 2 cup of breadcrumbs.
9. Prepare 1 tsp of paprika.
10. You need 1 tsp of turmeric.
11. Prepare 1 clove of garlic crushed.
12. You need 1 pinch of salt and pepper to taste.
13. Prepare 1 medium of egg beaten with a splash of milk in a deep dish.
14. You need 4 large of or 6 medium thin pancakes about 6 inchs in diameter.

Our Chicken, Bacon and Sweetcorn Pancakes are best oven baked straight from your freezer. Ensure product is piping hot throughout before serving. All appliances vary, these are guidelines only. Oven (conventional sized) Pre-heat the oven and remove all packaging.

Chicken, Ham and Sweetcorn Crispy Pancakes step by step

1. melt the butter and add the 25g of flour to make a roux. slowly whisk in the stock until combined.
2. add the chicken. stir for 3 minutes.
3. add the ham and sweetcorn. combine. add garlic, salt and pepper.
4. stir and simmer until reduced and thickening.
5. place a tablespoon of cooled mix into the center of the pancake (don't over fill). with a brush, moisten half inch around the outside of the pancake with the egg wash then close up pressing the edges together.
6. mix paprika and turmeric with the breadcrumbs and place on a plate.
7. cover the parcel in flour, then egg mix, then breadcrumbs. set aside.
8. repeat steps 5 and 6 until all used up.
9. heat oil in a frying pan and cook pancakes about 5 minutes each side until golden and crispy. or for healthier method of cooking bake for 30 minutes on a high heat.
10. try different fillings like cheese and broccoli, steak and ale or any pie filling.

Place product on a baking tray in the centre of the oven. Make the Crispy Chicken Fingers: Whisk together flour, baking powder, onion powder, cayenne, salt, and black pepper in a bowl. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken. If the pan looks dry, add the remaining oil, then the onion. Make two pancakes from the mixture.