“What have you there for lunch?” my co-worker asked the other day. “Chicken Vegetable Pancakes. Want some?” “God no. You are so weird and like…Russian.”I agree that I have very interesting eating habits. I like weird foods and mixing up strange ingredients. These pancakes are no exception. Made partially from salted batter and partially from vegetables and chicken strips, these pancakes are awesome so don’t let the name discourage you. They can be eaten as a main course, side dish, for lunch, for dinner, with sour cream or sauce.
Ingredients: 1 lb chicken breast, 16 oz plain yogurt, 1 1/2 cups of flour, 2 potatoes, 1 carrot, 1 onion, 3 cloves garlic, 2 eggs, 1 teaspoon baking powder, salt and pepper to season, olive oil or vegetable oil for frying
Begin by slicing the chicken breasts and add to a bowl. Next finely chop the garlic.
Grate the carrot and add to the bowl
Next chop an onion and add to the bowl. Grate the potatoes and add on top.
In a separate bowl add the flour, yogurt and eggs
Mix everything in the bowl and add to the meat and vegetables
Mix together. Onto a skillet, on medium heat, add olive oil. Drop a spoonful of batter on the skillet when the oil gets hot.
Cook for 2 minutes or until the pancakes become golden on the bottom and flip over to the other side. Cook until both sides are golden.
Add all the pancakes to a baking sheet and stick into a preheated oven (350) for 20 minutes.
Enjoy with sour cream, plain yogurt or sauce