Main Meals

Grilled chicken pancakes

8
Easy
15 minutes, plus chilling time
10 minutes

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Ingredients

Method
  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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