Indescribably delicious pancake cake with chicken and cheese

Indescribably delicious pancake cake with chicken and cheese

An indescribably delicious and tender cake that will not leave anyone indifferent. Everything is prepared very simply and simply. For the cake you will need 8-9 pancakes.

Ingredients:

For pancake dough:

• Milk – 250 ml
• chicken eggs - two small eggs
• sugar - 20 grams
• salt - to taste
• baking soda - one pinch
• wheat flour - 150 grams
• vegetable oil - 20 ml
• vegetable oil for greasing the pan (before the first pancake)
• water optional - 150 ml
• butter for greasing pancakes - one tablespoon
• butter for greasing the mold - one teaspoon
• sesame seeds for sprinkling the mold - half a tablespoon

For the inside:

• 3 testicles
• 100 g sour cream
• 180 g boiled chicken meat. You can replace it with sausage or sausages
• 2-3 tbsp. fresh dill
• 2 cloves garlic
• salt, dark pepper to taste
• 250 g cheese

Making a delicious pancake cake with chicken and cheese

Prepare a bowl. Break eggs into it. Add sugar, salt and baking soda. Mix with a broom until smooth.

Sift the flour. Add flour and milk alternately to the bowl with the egg mixture, each time stirring until smooth. In other words, add a little flour. Stir until smooth. Then pour in a little milk and stir again until smooth. Repeat the sequence until all ingredients are complete.

At the very end, add vegetable oil and mix everything again. If you want the pancakes to come out very thin, you need to pour 150 ml of water into the dough and mix everything. If you need thick pancakes, you can throw the dough as is.

The finished pancake dough must rest for approximately 10 or fifteen minutes.

In the meantime, you can prepare the filling. To do this, break the eggs into a bowl. Add sour cream. Chop the dill with a knife and add to the bowl. You can replace the freshest dill with frozen.

Peel the garlic and pass through a garlic press. Add to bowl. Add salt and pepper to taste. Mix everything with a broom until smooth.

Grate the cheese on a small or medium grater and add to the filling. Cut the boiled chicken meat into small cubes and add to the filling. Mix everything well. The inside of the pancake cake is ready.

When the pancake dough is ready, you need to bake the pancakes using the usual method. Place pancakes in a stack on a plate. After baking each pancake, grease it with a piece of butter.

Prepare a round baking dish. Grease it with butter. Don't skimp on the oil! Place the first pancake on the bottom of the foria. Place the filling on the pancake. For any pancake you need to steal approximately two tablespoons - no more. Distribute the filling throughout the pancake.

Place the second pancake on top of the inside, and another portion of the inside on top of it. Alternate the anchinka and pancakes until all the pancakes are finished. The last ingredient should be a pancake that is not smeared with the insides. Sprinkle the top pancake with grated cheese. You can sprinkle dark or white sesame seeds on the cheese.

Preheat the oven to 200 degrees. Place the pan with the pancake cake in the oven for approximately 20 minutes.

Pancake cake with chicken and turkey

To realize how delicious it is, you just need to experience it.

Ingredients for Chicken and Turkey Pancake Cake:

• Milk - 2 cups.
• Chicken egg - 2 pcs
• Sugar - 2 tbsp. l.
• Salt - 1 tsp.
• Wheat flour / Flour - 2.5-3 cups.
• Vegetable oil – 100 ml
• Chicken fillet (and turkey fillet) - 500 g
• Chicken egg - 3 pcs
• Green onion - 100 g
• Hard cheese – 150 g
• Garlic - 2 teeth.
• Mayonnaise

Production time: 30 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for Pancake Cake with Chicken and Turkey:

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Step-by-step photo recipe for making pancake cake with chicken, mushrooms and cheese

Pancake cake (or pancake pie) can be a unique appetizer, a complete main course or dessert. It is assembled from thin pancakes with insides of your choice: salty or sweet. Recipes for entrails can be very different. Having tried several options, I would like to offer you the most delicious - pancake cake with chicken, mushrooms and cheese. Prepare such a hearty and unique cake for the arrival of guests or a family dinner, and everyone will probably be satisfied.

Ingredients

For the test:

• milk - 500 ml
• egg - 2 pcs
• flour - 1 glass;
• sunflower oil - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• salt - ¼ teaspoon

For the inside:

• chicken breast or fillet - 500-700 g
• champignons - 500 gr
• tomato - 2 medium sized pieces
• hard cheese - 200 gr
• cottage cheese - 300 gr
• mayonnaise - 100 gr
• egg - 2 pcs
• onion
• garlic - 5 cloves
• sunflower oil – 50 ml
• greenery
• spices
• salt

Making pancakes

Break the eggs into a bowl, add salt and sugar. Mix with a whisk or fork until a homogeneous mass is formed (no need to beat). Pour a glass of milk into the eggs and mix. After this, add the sifted flour and mix well again.

The dough mixture should turn out like thick sour cream. Pour the remaining milk into the bowl and stir again so that there are no lumps. The pancake batter should be watery and simply pourable.

Add a little sunflower oil to the dough. Let it stand for 10-15 minutes.

Heat the frying pan perfectly (if there is no non-stick coating, you can grease it with a small amount of vegetable oil) and pour a ladle of dough into it and quickly spread it over the surface in a narrow layer, turning the pan slightly.

When the edges of the dough begin to brown slightly, carefully turn it over with a spatula to the other side. Let the pancake cook on the other side. Using a spatula, remove the pancake from the pan and transfer it to a plate. We repeat the function until all the dough is completed. As a result, we have a plate of fragrant, rosy pancakes in front of us. Half of them will be eaten right away by the kids, from the second half we will assemble our pancake cake.

Making the inside

Boil the chicken breast, remembering to add salt to the broth shortly before the meat is ready.

Let the breast cool and finely chop it or tear it into small pieces with your fingers.

Wash the champignons with cool water and cut into thin slices.

Pour sunflower oil into the frying pan, and when it warms up perfectly, pour the mushrooms into it and cover with a lid.

Over low heat, simmer the mushrooms in their juice, which will appear in 10-15 minutes. Stir occasionally. After some time, increase the flame and add the onion cut into half rings.

Fry until fully cooked. Shortly before finishing, add salt, pepper and spices to taste.

Boil hard-boiled eggs. Cool, peel and grate.

While we are frying mushrooms, boiling eggs and chicken, we need to prepare the curd mass for greasing the pancakes. To do this, mix cottage cheese, mayonnaise, chopped herbs and peeled garlic cloves, passed through a garlic press.

Add some dark ground pepper and salt.

Grate hard cheese.

Cut the tomatoes into half rings and chop the greens.

Now all the ingredients for the inside are ready. We put them side by side and start assembling our cake.

Place the first pancake on a flat dish or a huge plate and grease it with curd mixture.

Place the first layer of fried champignons and onions on top.

Cover with a second pancake, greased with curd mixture, and make a subsequent layer of boiled chicken inside.

You can add a little grated cheese to it.

Cover again with a coated pancake and lay out a third layer of tomatoes and herbs.

We repeat our layers again. Grease the end pancake with curd mixture, sprinkle with hard cheese and chopped eggs.

We also distribute the powder on the sides of our cake.

We leave the pancake cake for some time to soak and gather everyone for dinner. We cut portions with a sharp knife, place them on plates and enjoy the special and tender taste of the cake. Bon Appetit!

Pancake cake with chicken

Cake with chicken and mushrooms

This wonderful pancake cake with chicken and mushrooms will amaze both real gourmets and ordinary food lovers!
The base will be rosy and juicy pancakes coated with sour cream and mustard cream, while the insides will be boiled chicken and fried onions, champignons and carrots. Isn't it an original and tasty assortment? This snack pancake cake with mushrooms can amuse you and your guests both at Maslenitsa and at a celebration, or even just for afternoon tea, as a treat. It is appetizing and quite filling, so it will disappear from your table even faster than it has time to cool and soak. Let's start, for a pancake cake with chicken you will need to prepare a stack of pancakes according to your favorite recipe. Pancakes can be prepared with milk, water, kefir, etc. The goal is to create thin pancakes, but at the same time dense. Hole pancakes are not suitable here because they need to keep their shape.

Then we prepare the filling and collect all the ingredients into a single dish.

You can also change the filling, replace the chicken with turkey or duck, take any other mushrooms, grate extra cheese or add any other product to your own taste. And naturally, the more pancake layers and insides there are, the more the height of the pancake cake with meat will grow.

For the inside we will need:

• Chicken – 500 gr;
• Pancakes – 12-13 pcs;
• Champignons – 500 gr;
• Medium carrots – 1 piece;
• Onion – 2-3 pcs;
• Sour cream at least 20% - 380 g;
• Mustard – 1 teaspoon;
• Salt, pepper to your taste;
• Vegetable oil for frying.

For pancakes:

• Flour – 2 cups;
• Testicle – 2 pcs;
• Sour milk - 2 cups;
• Sugar – 1 tbsp;
• Salt - a pinch;
• Vegetable oil 2 tablespoons.

Pancake cake with meat

As already stated, we prepare pancakes in advance. You can create them according to any recipe you choose, this time I made them with sour milk, for this: mix eggs, salt, sugar, slightly warmed milk, flour and soda, beat well with a mixer, add butter and let the dough stand for 15 -20 minutes.

Fry pancakes in a frying pan greased with oil. We got 12 pancakes, thin, but dense at the same time.

We prepare three types of insides separately!

1. Fry a finely chopped large onion in vegetable oil. When the onion becomes soft, add the carrots, chopped on a small grater. A pinch of salt and fry until the vegetables are ready!
2. We wash the mushrooms well, and actually remove the stems so that the inside is tender. Any mushrooms from champignons to honey mushrooms are suitable. Cut the mushrooms into small cubes or strips and fry in vegetable oil until golden brown, add salt and pepper to taste.
3. Cut the pre-boiled chicken, boneless and skinless, into large strips. For a pancake cake, it doesn’t matter what part of the chicken you want, be it breast, thighs or drumstick.

In the end, three types of insides are ready and the finishing touch is the cake sauce! Mix sour cream and mustard, add salt, pepper and your favorite spices. Mix with a whisk, but don’t overdo it; the sour cream doesn’t have to become very watery! You can replace sour cream with mayonnaise, but the fat content of the dish will double.

Assembling pancake cake with chicken and mushrooms

We coat any pancake with sauce, leaving no empty spaces. lay out about 1/3 of the chicken, cover with a pancake. Again, moderately cover the pancake with sauce, and lay out 1/3 of the carrots, cover with the next pancake.

We coated it with sauce and spread 1/3 of the mushroom inside. We repeat these steps until there are 1-2 pancakes left. All that remains is to decorate the cake, you can form a fan or roses from the pancakes, add herbs to taste, you can add cranberries or plum slices. Decorate the cake according to your tastes and desires. Olives, vegetable tenderloins, which can be figuratively placed on top, and much more, will also go well together. Before serving the appetizer, you need to let the cake sit in the refrigerator for at least 2-3 hours, then any layer will be saturated with our sauce and the taste of mushrooms. Although, as practice shows, it is always more difficult to be patient and wait for the cake. Next, cut the cake and serve it to the table. The pancake cake is very satisfying, and at the same time delicious; for a given quantity of goods, 8-10 serving pieces come out, so none of your guests will leave deprived!