Fyldte pandekager med høns i asparges (Creamy Chicken and Asparagus Pancakes)
These chicken and asparagus pancakes are creamy, hearty, and a delicious dinner idea for your family!
Ingredients
PANCAKE BATTER
- 200 grams all-purpose flour
- ½ tsp salt
- 500 ml milk
- 3 tbsp vegetable oil
- 4 large eggs
- Butter/spray for cooking (if needed!)
FILLING
- 1 tbsp olive oil
- 200 grams onion
- 300 grams asparagus
- 650 grams pre-cooked chicken (rotisserie chicken, cooked chicken breasts, etc.)
- 56 grams butter
- 60 grams flour
- 375 ml milk
- 250 ml chicken stock
- ½ tsp garlic powder
- Salt and pepper to taste
- 3 tbsp Freshly chopped parsley
TOPPING
- 150 grams grated mozzarella cheese
- Fresh parsley (for garnish, optional)
Instructions
PANCAKES
- To make the pancakes, mix together the flour and salt in a large bowl.
- Add half of the milk (250 ml) and whisk together really well so that there are no lumps - it will look like a pale paste at this point.
- Whisk together the rest of the milk (250 ml), oil, and eggs in a separate bowl.
- Add the wet ingredients to the flour and milk mixture and whisk until combined. The pancake batter should be thin and smooth.
- Use a pan (non-stick is best) to cook the pancakes - our pan is a 9-inch/23cm pan on the bottom cooking surface. You can use butter or a spray to coat the pan if you have problems with sticking - we usually don't add this as the pancakes release easily from our pan! After placing your pan over low/medium heat, scoop up some of the batter (between 1/3 cup scoop and 1/2 cup scoop) and add to the center of the pan. Simultaneously, pick up the pan and use your wrist to move it in a circle. This should cause the batter to coat the entire pan and look like a Danish pancake (or a crepe). Add more batter in any spots you may have missed.
- Flip after a minute or two (they cook very quickly!) and remove from heat after another 30 seconds on the second side. Repeat until you run out of batter! You should have enough for at least 12 pancakes, but you may have a few extra (for snacking or dessert!). Set the pancakes to the side while you make your filling.
CHICKEN FILLING
- One of the shortcuts we use in this recipe is using pre-cooked or rotisserie chicken. In the US, you can get them quite cheaply at most grocery stores, and it's nice because it's fully cooked and you get both white and dark meat. If you can't get pre-cooked chicken, you can very easily cook chicken breasts seasoned with salt and pepper in a pan or the oven until the chicken reaches an internal temperature of 165F (74C).
- Chop the chicken into ½in (~1½ cm) pieces and add to a large bowl.
- Chop the onion and asparagus. You can also use up other veggies that you may have in your fridge - broccoli or cauliflower would work well!
- Sauté the onions in a large pot with about a tablespoon of olive oil until they start to turn translucent, about 5 mins. Add the asparagus and cook for another 5 or so minutes until the asparagus is tender.
- Add the cooked veggies to the bowl with the chicken.
- In the same pot, melt butter over medium heat. Add in the flour and whisk together. Slowly start adding milk while continuously whisking.
- When all the milk has been added, repeat the process with the chicken stock, adding it a bit at a time while whisking.
- Add garlic powder and salt and pepper.
- Add the chicken and veggie mixture to the creamy sauce.
- Stir together and taste for seasoning, adjusting salt and pepper if needed.
- Add in freshly chopped parsley and stir to combine.
- Let the filling cool for 10 minutes before filling the pancakes.
ASSEMBLY
- Preheat your oven to 390 F (200 C).
- Prepare your baking dish (we use a dish that's around 9in x 13in (~23cm x 33 cm)) by adding a little bit of filling across the bottom, to help prevent the pancakes from sticking.
- Fill the pancakes by placing the filling towards the bottom edge of a pancake.
- Fold the bottom edge of the pancake (closest to the filling) about halfway over the filling.
- Fold in both the left and right edges of the pancake towards the center.
- Then, roll it up to enclose the filling. You're basically rolling this up like a burrito.
- Place into a baking dish. Repeat this until you either run out of pancakes or filling. The amount of filling should fill 12 pancakes!
- Sprinkle the grated cheese on top of the pancakes.
- Bake for 10-15 mins or until the cheese is bubbly and golden. Garnish with a little fresh parsley. Serve with a side salad for a delicious and hearty meal!