Friends for Supper: Pineapple Pancakes with Chicken and Dessert Filling
Cook Time: 50 minutes
Prep Time: 40 minutes
Total Time: 1 hour and 30 minutes
Recipe Category: One Dish Meal
Keywords: Pineapple, Tropical Fruits, Fruit, Asian, Weeknight, For Large Groups, < 4 Hours
Description:
Pancakes are versatile and perfect for a serve-yourself supper, especially when a variety of fillings are on offer. Alongside prepared fillings, consider offering grated cheese, soft cheese with herbs, finely grated carrot dressed with French dressing, shredded cooked ham, chopped tomato, and other savory ingredients. This allows guests to create their own customized fillings, making for a delightful dining experience.
Nutritional Information (per serving):
- Calories: 162.7
- Fat Content: 6.3g
- Saturated Fat Content: 1.8g
- Cholesterol Content: 50.6mg
- Sodium Content: 81.4mg
- Carbohydrate Content: 16.9g
- Fiber Content: 1.7g
- Sugar Content: 4.6g
- Protein Content: 10.2g
Ingredients:
For the Pancake Batter:
- 1 cup plain flour
- 2 eggs
- 1 1/4 cups milk
- 1 tbsp butter
- 2 tbsp water
For the Chicken Filling:
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Fresh sage
- Leeks
- Zucchini
- 2 tbsp plain flour
- Dry sherry
- Chicken stock
For the Dessert Filling:
- 1 ripe fresh pineapple
- Pure maple syrup
- Yogurt
Recipe Instructions:
Pancake Batter:
- Place the flour in a bowl and make a well in the middle.
- Add the eggs and a little milk.
- Gradually beat the eggs and milk together, incorporating some flour to make a smooth, thick batter.
- Gradually pour in the remaining milk until all the flour is incorporated into a smooth batter.
- Beat in 1 tablespoon of oil and water.
- Leave the batter to stand for 30 minutes before cooking.
Cooking Pancakes:
- Brush a little oil over a non-stick or heavy-based flat pancake pan or frying pan (6-7 inches in diameter).
- Pour a thin layer of batter into the pan, tilting it to spread it evenly.
- Cook over medium heat until the batter is set and the underside is lightly browned.
- Turn the pancake and cook the second side until lightly browned.
- Transfer to a warm plate, cover with absorbent kitchen paper, and continue until all the batter is used up.
Chicken Filling:
- Heat oil in a saucepan.
- Add the chicken, season well, and brown the pieces all over.
- Sprinkle in the sage, add the leeks and almonds, and continue to cook, stirring often until the leeks are softened (about 15 minutes).
- Stir in the zucchini and cook for 2 minutes before adding the flour, then pour in the sherry and stock.
- Bring to a boil, stirring, and reduce the heat.
- Simmer for 10 minutes, taste for seasoning, and adjust if necessary before serving.
Dessert Filling:
- Cut the base off the ripe fresh pineapple.
- Cut off the leafy top and peel, ensuring all spines are removed.
- Cut the fruit in half and remove the hard core in a wedge shape.
- Cut the fruit into small pieces and place in a bowl.
- Drizzle pure maple syrup over the pineapple.
- Cover and chill for at least 2 hours.
- Toss the pineapple in the syrup before serving.
- Serve with a bowl of yogurt to spoon over.
Serving Suggestions:
- Arrange the pancakes and fillings on a serving table, allowing guests to assemble their own creations.
- Serve with a variety of toppings such as grated cheese, chopped herbs, and sauces for added flavor.
- Accompany with a side salad or additional savory dishes for a well-rounded meal experience.
Conclusion:
These Pineapple Pancakes with Chicken and Dessert Filling offer a delightful balance of savory and sweet flavors, making them perfect for a casual supper gathering. With the flexibility to customize fillings and toppings, everyone can enjoy a personalized dining experience. Whether it’s a weeknight dinner or a gathering with friends, these pancakes are sure to impress with their tropical twist and satisfying taste.
