Chicken Pancakes

savoury and homey, for a protein breakfast or a lunch. can be served with any toppings for a delicious treat

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the stock: In a bowl, dissolve gravy granules in 400ml hot water. Stir until smooth and let it cool slightly.

Step 2

2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, curry powder, cumin, and turmeric.

Step 3

3. Mix wet ingredients: In another bowl, whisk together the yogurt and melted butter until smooth.

Step 4

4. Combine: Add the stock into the wet mixture, then pour the wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, you can add a splash more water to loosen it.

Step 5

5. Fold in extra ingredients: Gently fold in the vegetables, meat (if using), and grated cheese.

Step 6

6. Cook the pancakes: Heat a pan over medium heat and lightly grease with butter or oil. Pour 60ml (¼ cup) of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.

Step 7

7. Serve: Serve the pancakes with a dollop of yogurt, or for extra flavor, try chutney or raita on the side.