Chicken and pancakes unknown to many is a very delicious combo. Chicken fillet seasoned with fresh lemon juice, zest, cinnamon and spices. The lemony flavour of the grilled chicken tastes great with the soft pancakes. A delicious treat finished off with a glaze of honey and butter.
How to make Pancakes and Chicken with Honey Glaze
Preheat your oven to 200 degrees Celsius, set to grill. Then place all the spices in a bowl with the lemon zest, lemon juice and olive oil. Mix together into a paste. Take the chicken fillet and push a skewer through each fillet. Rub the spice mixture into the chicken fillet, place it onto a tray and grill in the oven for 25 minutes.
In the meantime. whilst the chicken is grilling, prepare the pancake batter. Separate the egg whites in a bowl and place the yolk in a blender or any food processor. Using an electric whisk, whisk the egg whites and sugar until stiff peaks (you can also do this by hand, it just takes longer). Set aside.
Add the flour, baking soda & powder, into the blender with the milk and blend it all together. Pour the batter into the egg whites and use a spatula to gently fold it in. Remember to check the chicken and remove them from the oven after 25 minutes.
Now, place a pan over medium heat and grease with butter. Scoop a spoon of batter into the pan and fry on one side for 2 minutes or until the edges are golden brown, then flip unto the other side for another 2 minutes. Repeat with the remaining batter until it’s finished. Place each pancake on a flat plate to form a stack. Place the grilled chicken on top and drizzle with honey (you can also add a knob of butter). Enjoy!
My Gluten-free Polenta Pancakes with Berries is another great pancake recipe that is not just gluten-free but also vegetarian.
Pancakes and Chicken with Honey Glaze
Ingredients
Lemon Grilled Chicken Fillet
- ½ Lemon juice & zest
- 1 Chicken breast fillet
- 1 tsp Olive oil
- ½ tsp Chilli powder
- ½ tsp Cinnamon powder
- Salt & Pepper
Pancakes
- 1 Egg separated
- 3 tbsp Sugar
- ⅓ cup Flour
- ½ tsp Baking powder
- ½ tsp Baking soda
- ⅓ cup Milk
- Butter to fry
Instructions
- Mix all the spices together with the lemon zest and mix in the lemon juice and olive oil.
- Put the chicken fillet on a skewer (optional). Rub the spice mixture into the chicken fillet and grill in the oven for 25 minutes.
- In the mean time. whilst the chicken is grilling, prepare the pancake batter.
- Separate the egg whites in a bowl and the yolk in a blender or any food processor.
- Using an electric whisk, whisk the egg whites and sugar until stiff peak (you can also do this by hand, it just takes longer). Set aside.
- Add the flour, baking soda & powder, into the blender. Also pour in the milk and blend it all together.
- Pour the batter into the egg whites and use a spatula to gently fold it in.
- Remember to check the chicken and remove from the oven after 25 minutes.
- Now, place a frying pan over medium heat and grease with butter. Scoop a spoon of batter into the pan and fry on one side for 2 minutes or until the edges look dry, then flip unto the other side for another 2 minute.
- Repeat this frying process for the remaining batter until its finished and you have a stack of pancakes.
- Serve the pancakes on a plate with the grilled chicken and drizzle with honey and some more butter if you desire.
