CHICKEN AND BACON PANCAKE STACKS
These savoury chicken and bacon pancake stacks are a less fiddly alternative to baked chicken and bacon crepes. A perfect dinner option for Shrove Tuesday (Pancake Day).
Surprisingly, these chicken and bacon pancake stacks don’t taste like coconut at all. The baking soda really helps to neutralise the flavour from the coconut milk, and the chicken and bacon filling tastes just like chicken pie (or chicken crepe) filling.
CHICKEN AND BACON PANCAKE STACKS
These savoury chicken and bacon pancake stacks are a less fiddly alternative to baked chicken and bacon crepes. A perfect dinner option for Shrove Tuesday (Pancake Day).
Ingredients
CHICKEN AND BACON
- 400 g chicken tenderloins (14oz)
- 250 g bacon (8.8oz)
- 1 brown onion
- 1 Tbsp butter
- 2 Tbsp plain flour
- 1/4 tsp baking soda
- 1 tsp chicken stock powder
- 1/2 cup boiling water (125ml)
- 1/2 cup lite coconut milk* (125ml)
- 3/4 cup grated cheddar cheese (75g)
PANCAKES
- 2 eggs
- 200 g ricotta (7oz)
- 3/4 cup lite coconut mik* (180ml)
- 400 g can creamed corn (14oz)
- 1/2 cup grated cheddar cheese (50g)
- 1/2 cup plain flour (75g)
- 1/2 cup brown rice flour (60g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp butter
TO SERVE
- 2 large tomatoes
- 80 g baby spinach (2.8oz)
Instructions
PREPARE CHICKEN & BACON
Cut chicken into small (2cm / 0.8in) pieces. Finely dice bacon and onion.
MAKE PANCAKES
Separate eggs, setting egg whites aside. Whisk together egg yolks, ricotta, coconut milk and creamed corn. Add cheese, flours, baking powder, baking soda and salt. Season generously with cracked pepper and stir gently to combine. Whisk egg whites with a fork until foamy, then gently fold into the pancake batter.
Preheat oven to 180ºC (360ºF) fan bake. Place a rack over a large oven tray or roasting dish.
Melt 1 teaspoon of butter in a large frying pan over medium heat. Drop 1/4 cup measures of pancake batter into the pan and cook for 1-2 minutes, until bubbles start to form on top. Flip over and cook for a further 1-2 minutes. Remove from pan and place on the oven rack. Repeat until batter is used up, adding extra butter to the pan if required.
COOK CHICKEN AND BACON
While pancakes are cooking, melt butter in a large non-stick pot or frying pan over medium-high heat. Add chicken and cook, stirring occasionally, for 5 minutes. Add bacon and onion and cook for a further 5 minutes. Stir in flour and baking soda and cook for 1 minute. Dissolve stock powder in boiling water and add to the pot together with the coconut milk. Simmer for 5 minutes, until sauce has thickened. Stir in cheese and reduce heat to low. Season to taste with salt and pepper.
SERVE
Place tray of pancakes in the oven for 5 minutes to warm through and crisp up around the edges. Cut tomatoes into wedges. Form stacks by layering pancakes, spinach and chicken and bacon mixture. Serve with tomato wedges on the side.
*Shared with crispy tofu salads recipe.
Recipe Notes
WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: Ensure bacon is gluten-free. Replace plain flour with plain gluten-free flour. Use gluten-free chicken stock powder and ensure baking powder is gluten-free.
INGREDIENT SWAPS / NOTES: Boneless, skinless chicken thighs can be used instead of tenderloins. You can use any type of bacon you like. If you don’t want to use coconut milk, use regular milk instead (you can omit the baking soda from both chicken mixture and pancakes if you do this). Use all plain flour if you prefer, or try wholemeal flour instead of brown rice flour.
STORING AND REHEATING: Store pancakes separate to chicken mixture and salad ingredients. Reheat pancakes in the oven for best results, otherwise the frying pan or microwave work too. Reheat chicken mixture in the microwave. Assemble stacks just before serving.
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