Honey Chicken Pancakes (Print Version)
# Ingredients:
→ Chicken with Lemon and Spice
01 -
A pinch of salt and pepper to your taste
02 -
Half a teaspoon of ground cinnamon
03 -
Half a teaspoon of chili powder
04 -
One teaspoon of olive oil
05 -
One chicken breast fillet
06 -
Juice and zest from half a lemon
→ Fluffy Pancakes
07 -
3 tablespoons sugar
08 -
One egg, separated
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1/3 cup of fresh milk
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Half a teaspoon of baking soda
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Butter for cooking
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A third of a cup of all-purpose flour
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Half a teaspoon of baking powder
# Instructions:
01 -
Blend the oil, lemon juice, zest, and spices in a bowl. If you'd like, skewer the chicken breast. Coat the chicken completely with this blend, then put it in a hot oven or grill for 25 minutes.
02 -
While waiting for the chicken, start the batter. Separate your egg—place the yolk in a blender and the whites in a separate container.
03 -
Use an electric or handheld whisk to beat the whites with the sugar. Keep going until stiff peaks show up, then put it aside for a bit.
04 -
In the blender with the yolk, toss in the flour, both baking soda and powder, plus the milk. Run the blender until smooth.
05 -
Pour the blended wet mix over the beaten egg whites. Fold them together with care using a spatula. Don't let all the fluffy bubbles vanish!
06 -
Pop butter in a medium-hot pan. Scoop in some batter, cook for 2 minutes until edges dry, flip, then cook 2 more minutes. Do this till the batter's gone.
07 -
Pile the pancakes on a plate, lay the grilled chicken on top, and drizzle everything with honey. Add a small blob of butter if that’s your thing.
# Notes:
01 -
Sweet pancakes and lemon-spiced chicken together? Yep, it’s a fun mix of classic breakfast and savory flavors.
02 -
Inspired by Chef Immaculate Ruému, this dish combines a worldwide flavor profile with American comfort food.
03 -
That honey drizzle on top ties it all together with just the right touch of sweetness.