How To Make Crispy Pancakes with Creamy Chicken & Bacon
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 large eggs
- 1 cup cooked chicken, shredded
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 cup sour cream
- Vegetable oil, for frying
Instructions
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In a large bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, whisk together the milk and eggs.
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Gradually pour the milk mixture into the flour mixture, stirring until well combined.
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Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom.
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Pour 1/4 cup of the pancake batter into the skillet and spread it out into a round shape.
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Cook for 2-3 minutes on each side, or until golden brown and crispy.
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Transfer the cooked pancake to a paper towel-lined plate and repeat with the remaining batter.
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In a bowl, combine the shredded chicken, crumbled bacon, cheddar cheese, green onions, and sour cream.
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Place a spoonful of the chicken mixture onto half of each pancake and fold it over to create a half-moon shape.
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Return the filled pancakes to the skillet and cook for an additional 2-3 minutes on each side, or until heated through and the cheese is melted.
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Serve hot and enjoy!
Nutrition
- Calories : 586kcal
- Total Fat : 25g
- Saturated Fat : 10g
- Cholesterol : 173mg
- Sodium : 977mg
- Total Carbohydrates : 60g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 28g
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