mexican chicken pancakes

fast and easy mexican chicken pancakes



100g plain flour

2 eggs

300ml milk

Sunflower oil for frying

400g cooked piri piri chicken mini fillets

1 red pepper, deseeded and cut into strips

400g multipack tex-mex dips (including guacamole, tomato salsa)

50g wild rocket



1 Put the plain flour into bowl and whisk together with the eggs and milk to make a smooth, perfect batter.

2 Heat 1tsp sunflower oil in a 15cm non-stick pan, then pour in just enough mixture to cover the base of the pan, tilt to cover.

3 Cook for 30 seconds until the pancake batter is firm on the base.

4 Use a palette knife to flip over the pancake (or toss if you’re feeling adventurous).

5 Cook for about 30 seconds more until the underside is firm.

6 Put onto a plate and repeat with the remaining pancake mixture, to make 8 pancakes.

7 Stack up the pancakes, interleaving with greaseproof paper to stop them sticking together and keep warm.

8 Pan fry the piri piri chicken fillets in a non-stick pan for about 7 mins, to warm through, turning as needed.

9 To serve pile in some chicken, peppers, dips and rocket. Fold over and enjoy.

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