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Chicken And Orange Pancakes Recipe
|Plain flour||4 Ounce (125 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Canned tomato and onion cook in sauce||13 1⁄4 Ounce (376 Gram, Homepride)|
|Cooked chicken||8 Ounce (225 Gram)|
Serving size: Complete recipe
Calories 5407 Calories from Fat 4443
% Daily Value*
Total Fat 502 g772.2%
Saturated Fat 74.1 g370.5%
Trans Fat 0 g
Cholesterol 412.4 mg
Sodium 2643.3 mg110.1%
Total Carbohydrates 160 g53.2%
Dietary Fiber 13.3 g53.2%
Sugars 27.7 g
Protein 84 g167.4%
Vitamin A 87.4% Vitamin C 198.8%
Calcium 47.1% Iron 42.5%
*Based on a 2000 Calorie diet
Make a well in the centre and beat in the egg and half the milk with a wooden spoon, until smooth.
Stir in the remaining milk until the batter is the consistency of single cream.
Heat a little oil in a frying pan over a high flame.
Quickly pour in sufficient batter to coat the base of the pan thinly.
Cook until golden brown underneath.
Turn with a spatula or toss, and cook the other side, then turn out.
Repeat until all the batter is used, making 8 pancakes.
Keep warm while making the filling.
Peel the orange, divide it into segments and chop them up.
Chop the chicken roughly.
Place the Tomato and Onion Cook-in-Sauce, chicken and orange in a pan and bring to the boil, stirring occasionally.
Simmer for 2 to 3 minutes until warmed through.
Fill the pancakes with three-quarters of the filling mixture, roll them up and arrange on a serving dish.
Serve immediately with the remaining mixture in a separate jug.