Chicken Pancake Platter

7 Sep 2007

(Pouring batter)

Ingredients:

100 g (4 oz) plain flour
1 ml spoon (1/4 teasp.) salt
1 egg, beaten
250 ml (1/2 pt) milk
25 g (1 oz) bacon scraps
1 small onion, peeled and chopped
100 g (4 oz) cooked chicken, chopped
oil for frying
250 ml (1/2 pt) white sauce
50 g (2 oz) cheese, grated

Method:

Sift the flour and salt into a bowl. Add egg and milk and beat well to a smooth batter.Fry bacon scraps in a large frying pan until browned. Reserve some scraps for garnish. Add onion and cook until soft. Add chicken and cook for a few minutes.Heat oil in a shallow frying pan. Add just enough batter to cover base of pan. Fry quickly until underside is golden brown, then toss or turn pancake and cook lightly on the other side. Drain on absorbent paper. Repeat process until all the batter is used up.

Place spoonfuls of the chicken filling mixture on each pancake. Roll up and place in an ovenproof dish.
Pour white sauce over pancakes and sprinkle with grated cheese. Brown under a preheated grill.
Garnish platter with reserved bacon scraps. Serve hot.

Makes 4-6 pancakes.

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The Caribbean on a whole brings to you a unique ethnic and topical collection of foods mix together with herbs and spices. These Caribbean recipes have evolving throughout the years due to the various cultural influences in the art of Caribbean cooking. Caribbean people love food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are delicate in taste, subtle in flavor, reflecting years of cross cultural influences.

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