Chicken and Honey Pancakes (Print Version)
# Ingredients:
→ Grilled Lemon Chicken
01 -
Juice and zest from half a lemon
02 -
1 fillet of chicken breast
03 -
1 teaspoon olive oil
04 -
Half a teaspoon of chili powder
05 -
1/2 tsp ground cinnamon
06 -
Season with salt and pepper
→ Pancake Mix
07 -
1 egg (separate yolk and whites)
08 -
Three tablespoons of sugar
09 -
1/3 cup of milk
10 -
1/3 cup of all-purpose flour
11 -
1/2 tsp baking soda
12 -
1/2 tsp baking powder
13 -
Butter for cooking
# Instructions:
01 -
Combine the lemon juice, olive oil, zest, and all the dry spices in a small bowl. If you're using skewers, thread the chicken fillet on. Coat the fillet with the mix, then grill or roast for about 25 minutes.
02 -
As your chicken cooks, start making the batter. Put the egg white in a mixing bowl, and add the yolk to a blender or food processor.
03 -
Whisk the egg whites with the sugar until stiff peaks form. Use an electric mixer for ease or do it by hand if you like. Let this rest a moment.
04 -
Into the blender, add milk, flour, baking powder, and baking soda with the egg yolk. Process everything until it’s nice and smooth.
05 -
Take your blended mix and gently fold it into the whipped egg whites using a flexible spatula. Don’t over-mix or you’ll lose the fluffiness.
06 -
Warm up some butter in a pan over medium heat. Add spoonfuls of batter and cook for 2-3 minutes on each side, flipping when bubbles appear on top. Do this until all the batter is gone.
07 -
Build a stack of pancakes on a dish with the grilled chicken on the side. Pour on some honey for sweetness and give it a final touch with a knob of butter, if you want.
# Notes:
01 -
This dish blends tangy chicken with airy pancakes for a creative mix of styles and tastes.
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Developed by Chef Immaculate Ruému, it pairs global influences with a breakfast classic.
03 -
A drizzle of honey ties the dish together, adding just the right balance of sweetness.