Chicken Pancake Bundles: A Delightful Meal for Any Occasion

If you’re on the hunt for a unique, hearty dish that combines tender chicken, savory pancakes, and cheesy goodness, then you’ve come to the right place. These Chicken Pancake Bundles are a culinary masterpiece, perfect for impressing guests or treating your family to something special. This recipe marries fluffy pancakes with a flavorful chicken and vegetable filling, all wrapped into an irresistible bundle of comfort.


Ingredients You'll Need:

For the Pancake Batter:

  • 2 cups all-purpose flour
  • 2 eggs
  • 2 2/3 cups milk
  • 1 cup water
  • 1/2 tbsp salt
  • 1 tbsp melted butter

For the Chicken Filling:

  • 500 g chicken breast, finely chopped or shredded
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 300 g mushrooms, diced
  • 2 pcs green peppers, diced
  • 1 tbsp thyme
  • 1/2 tbsp black pepper
  • Salt to taste
  • 1 tbsp red pepper paste or tomato sauce
  • 1 can of diced red peppers
  • 1 1/2 tbsp butter
  • 4 tbsp liquid oil

For the Sauce and Topping:

  • 150 ml hot water
  • 1 1/2 cups milk
  • 2 tbsp flour
  • 1 tbsp butter
  • Mozzarella or cheddar cheese, grated

Step-by-Step Instructions:



1. Prepare the Pancakes:

  1. In a mixing bowl, whisk together the flour, eggs, milk, water, salt, and melted butter until smooth. The batter should have a thin consistency.
  2. Heat a non-stick pan over medium heat. Lightly grease with a bit of butter or oil.
  3. Pour a small amount of batter into the pan and swirl to coat the surface evenly.
  4. Cook each pancake for 1–2 minutes on each side until lightly golden. Set aside on a plate.

2. Cook the Chicken Filling:

  1. Heat oil and butter in a skillet over medium heat. Add garlic and onion; sauté until fragrant.
  2. Stir in the chicken, thyme, and black pepper. Cook until the chicken is no longer pink.
  3. Add the mushrooms, green peppers, diced red peppers, and tomato sauce or red pepper paste. Season with salt.
  4. Cook until the vegetables are tender and the flavors meld together. Remove from heat and let it cool slightly.

3. Make the Sauce:

  1. In a saucepan, melt the butter over low heat. Stir in the flour and cook for 1–2 minutes to form a roux.
  2. Gradually whisk in the hot water and milk, ensuring no lumps form.
  3. Cook until the sauce thickens. Season with salt and pepper to taste.

4. Assemble the Bundles:

  1. Lay a pancake flat on a clean surface. Spoon the chicken filling onto the center.
  2. Fold the edges of the pancake to enclose the filling, forming a bundle.
  3. Place the bundles seam-side down in a greased baking dish.

5. Add the Finishing Touch:

  1. Pour the prepared sauce over the pancake bundles, ensuring they’re evenly coated.
  2. Sprinkle grated mozzarella or cheddar cheese generously over the top.

6. Bake and Serve:

  1. Preheat your oven to 180°C (350°F).
  2. Bake the pancake bundles for 15–20 minutes or until the cheese is melted and bubbly.
  3. Garnish with fresh herbs if desired and serve hot.


Tips for Perfect Chicken Pancake Bundles:

  • Customize the Filling: Feel free to add other veggies like zucchini or spinach for an extra nutritional boost.
  • Make Ahead: The pancakes and filling can be prepared a day ahead to save time. Simply assemble and bake when ready to serve.
  • Serving Suggestions: Pair with a fresh green salad or a tangy coleslaw for a complete meal.

Health Benefits:

This recipe is a wholesome combination of protein-packed chicken, nutrient-dense vegetables, and the satisfying comfort of pancakes. It’s a versatile dish that can fit into a balanced diet, providing essential nutrients for energy and recovery.

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