Chicken and Mushroom Pancake Cake
Delicious, creamy and very succulent – great for the dinner parties or just something different to have for your lunch. This cake can be prepared in advance. It freezes well, just when you need, leave in the fridge overnight, pop in to an oven and your dinner is ready!
(Serves 6-8) Ingredients: For pancake batter: 3 eggs 1 teaspoon sugar ½ teaspoon salt ½ teaspoon black pepper 250 ml milk 120 gram flour 3 tablespoon fresh herbs (optional) Oil for frying For filling: 300 gram chicken fillet 300 gram of sweetcorn 2 tablespoon mayo 2 tablespoon sour cream/ plain yogurt 1 bay leaf 2 onions, chopped 300 gram mushrooms, sliced 200 gram cheddar cheese, grated Salt, pepper to taste Oil for frying Extra mayo and sweetcorn for garnishing
Method: For pancakes, mix all ingredients until all well combined and smooth. Preheat frying pan and add oil. Pour in small amount of the batter and immediately tilt the pan so the batter spreads evenly. Cook over a medium heat for 1-2 minutes then flip over and repeat same with second side. You should have 10-12 pancakes. In a saucepan bring water to a boil, season with salt, pepper and add bay leaf. Put in chicken breast and simmer for about 20 minutes or until done. When ready cool a bit then cut in chunks and transfer to a bowl. Add sweetcorn and mix with mayo and sour cream or yogurt. Season if required. Heat up a frying pan, add some oil. Place onion and sauté for 2-3 minutes then add mushrooms. Continue to sauté for another 10 minutes or until tender. Preheat oven to 200 degrees C. Take 20 cm non stick spring form. Place first pancake on the bottom of the form. Next five pancakes should be placed so that their edges hang over the edge of the form. Sprinkle first pancake (the one on the bottom) with cheese and place some amount of chicken mix. Place next pancake and spread onion-mushroom filling, repeat with the remaining filling/pancakes. You should end up with the pancake on the top and five hanging pancakes. To finish the cake, fold in overhanging edges and transfer to the oven, bake for about 20 minutes. When ready turn out the cake to the serving plate, spread the top of the cake with some mayo and garnish with sweetcorn. Serve immediately.