Pancakes Stuffed With Fried Chicken

Serves: 2

Lelia Marks

1 January 1970

Based on User reviews:

53

Spice

53

Sweetness

51

Sourness

40

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

4

Chicken Cutlets (remove skin)

1 tsp

Salt

1

Black Pepper (to taste)

450 g

All-Purpose Flour

60 g

Canola Oil (to grease griddle)

11 cups

Self Rising Flour

1 tsp

Baking Powder

1 cup

Old Fashioned Oats

1 tsp

Baking Soda

4 tbsps

Sugar

3 cups

Buttermilk

1 tsp

Vanilla Extract

2 large

Egg

230 g

Sweet Butter (melted)

1 cup

Pecan

450 g

Maple Syrup

Directions:

1

Cut each chicken cutlet into 3 strips

2

Season chicken with salt and pepper

3

Dredge the chicken in flour and shake off excess flour

4

Pour oil into heavy iron skillet

5

Heat over moderately high heat

6

Place chicken strips into hot oil

7

Fry the chicken until bottom is golden brown

8

Using tongs, turn the chicken and brown on the other side

9

Lower the heat if necessary to avoid burning

10

Continue to cook the chicken turning once or twice until fully cooked (approximately) 5 to 7 minutes depending on size of chicken and temperature of oil

11

) Remove chicken from pan and drain well on paper towels

12

; In a medium size bowl, mix all dry ingredients together

13

Set aside

14

In a medium bowl combine buttermilk, vanilla and eggs

15

Using a wire whip, whisk ingredients together for approximately 1 minute

16

Add dry ingredients to buttermilk mixture

17

Add melted butter and continue to mix for about 1 minute until batter is fairly smooth

18

Allow pancake mixture to rest approximately 10 minutes before cooking

19

For each pancake, pour approximately 1/4-cup batter onto lightly greased griddle

20

Turn pancake when edges look brown and bubbles appear on top

21

Turn each pancake 1 time

22

Yield: 10 to 12 pancakes STUFFING PANCAKES: Place pancakes on plate

23

Place a chicken strip on edge of pancake

24

Roll pancake until it is wrapped around chicken strip

25

Place crease end down on plate

26

Place melted butter in a medium saucepan over medium heat

27

Add pecans and maple syrup

28

Stir mixture

29

Simmer for approximately 5 minutes or until syrup is hot

30

Spoon over stuffed pancakes

31

Yield: 8 (4-ounce) servings