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Grilled chicken pancakes

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

250 ml Greek yoghurt
1 T tomato purée
1/2 t garlic paste
1/2 t ginger, finely chopped
1/2 t curry paste
1 t brown vinegar
60 g coriander, roughly chopped
Sea salt and freshly ground black pepper, to taste

For the pancakes:

1 cup cake flour
2 free range eggs
125 ml milk
125 ml water
2 T butter, melted
1/4 t salt

Method

Combine all the marinade ingredients and coat the chicken pieces, allow to marinade for 1 hour before grilling on a griddle pan, or frying pan.

For the pancakes, add the flour to a mixing bowl before adding the salt and wet ingredients. Using a hand mixer or whisk beat to combine, rest in the fridge for 30 minutes before using.

To assemble, fill the pancakes with a little bit of the chicken and roll up.

Discover more pancakes recipes here.