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Chicken And Orange Pancakes

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  Plain flour 4 Ounce (125 Gram)
  Salt 1 Pinch
  Egg 1
  Milk 1⁄2 Pint (300 Milliliter)
  Oil 2 Cup (32 tbs) (For Frying)
  Orange 1
  Canned tomato and onion cook in sauce 13 1⁄4 Ounce (376 Gram, Homepride)
  Cooked chicken 8 Ounce (225 Gram)

To make the pancake batter, combine the flour and salt in a large mixing bowl.
Make a well in the centre and beat in the egg and half the milk with a wooden spoon, until smooth.
Stir in the remaining milk until the batter is the consistency of single cream.
Heat a little oil in a frying pan over a high flame.
Quickly pour in sufficient batter to coat the base of the pan thinly.
Cook until golden brown underneath.
Turn with a spatula or toss, and cook the other side, then turn out.
Repeat until all the batter is used, making 8 pancakes.
Keep warm while making the filling.
Peel the orange, divide it into segments and chop them up.
Chop the chicken roughly.
Place the Tomato and Onion Cook-in-Sauce, chicken and orange in a pan and bring to the boil, stirring occasionally.
Simmer for 2 to 3 minutes until warmed through.
Fill the pancakes with three-quarters of the filling mixture, roll them up and arrange on a serving dish.
Serve immediately with the remaining mixture in a separate jug.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5407 Calories from Fat 4443

% Daily Value*

Total Fat 502 g772.2%

Saturated Fat 74.1 g370.5%

Trans Fat 0 g

Cholesterol 412.4 mg137.5%

Sodium 2643.3 mg110.1%

Total Carbohydrates 160 g53.2%

Dietary Fiber 13.3 g53.2%

Sugars 27.7 g

Protein 84 g167.4%

Vitamin A 87.4% Vitamin C 198.8%

Calcium 47.1% Iron 42.5%

*Based on a 2000 Calorie diet

Chicken And Orange Pancakes Recipe