Pancakes and Chicken with Honey (Print Version)
# Ingredients:
→ Lemon Grilled Chicken Fillet
01 -
½ Lemon (juice & zest)
02 -
1 Chicken breast fillet
03 -
1 tsp Olive oil
04 -
½ tsp Chilli powder
05 -
½ tsp Cinnamon powder
06 -
Salt & Pepper to taste
→ Pancakes
07 -
1 Egg separated
08 -
3 tbsp Sugar
09 -
⅓ cup Flour
10 -
½ tsp Baking powder
11 -
½ tsp Baking soda
12 -
⅓ cup Milk
13 -
Butter for frying
# Instructions:
01 -
Mix all the spices together with the lemon zest and combine with the lemon juice and olive oil. Put the chicken fillet on a skewer if you like. Rub the spice mixture all over the chicken and grill in the oven for 25 minutes.
02 -
While the chicken is cooking, prepare your pancake batter. Separate the egg whites into a bowl and the yolk into a blender or food processor.
03 -
Using an electric whisk (or by hand if you prefer), whisk the egg whites with the sugar until they form stiff peaks. Set this aside.
04 -
Add the flour, baking soda, baking powder, and milk to the blender with the egg yolk. Blend everything together until smooth.
05 -
Pour the blended mixture into the bowl with the egg whites and gently fold everything together with a spatula. Be careful not to knock out too much air.
06 -
Heat a frying pan over medium heat and grease with butter. Scoop a spoonful of batter into the pan and cook for about 2 minutes until the edges look dry, then flip and cook for another 2 minutes. Repeat until all the batter is used.
07 -
Stack the pancakes on a plate with the grilled chicken and drizzle generously with honey. Add a pat of butter on top if desired.
# Notes:
01 -
This recipe combines the savory flavors of lemon-spiced chicken with fluffy, sweet pancakes for a unique breakfast-dinner fusion.
02 -
Created by Chef Immaculate Ruému, this dish brings together international flavors with a classic American breakfast staple.
03 -
The honey glaze adds a perfect sweet finish that complements both the chicken and pancakes.