Chicken Pancakes – Cooking for Oscar
Egg-filled chicken and vegetable pancakes topped with creamy ricotta and baked to perfection—quick, delicious, and packed with flavor!
Ingredients
- 1 cup plain white or wholemeal flour (see note for gluten-free option)
- Salt
- 2 eggs (lightly beaten)
- 1 1/4 cup milk
- 2 tablespoons water
- Sunflower oil
- 2 tablespoons butter or Nuttelex
- 400g chicken fillets (diced)
- 1 clove garlic (crushed)
- 2 Small leeks (finely chopped)
- 3/4 cups light smooth ricotta (or sour cream or natural yoghurt, if amines are tolerated)
- 1 teaspoon wheaten cornflour (or tapioca starch for gluten-free)
- Canola oil spray
- 1 Large carrot (peeled and finely chopped)
- 50g cheese
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