A hearty Breakfast for the whole family-pancakes in broth with rice and chicken! Stuffed pancakes can be prepared in the evening, and in the morning for Breakfast only fry. It is also convenient to freeze them for future use.
That's how one piece of chicken can feed a large family!
| Cook Time | 30 minutes |
| Servings |
Ingredients
Pancakes
- 300 gram Flour
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 1/3 teaspoons Dough baking powder
- 3 pieces Egg
- 850 ml Chicken broth
- 4 tablespoons Vegetable oil
Ingredients
Pancakes
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Instructions
- For pancakes, mix flour with salt, sugar, baking powder, add eggs.
- Start kneading the dough, pouring a little chicken broth (cold) and stirring the dough with a whisk until smooth.
- Add vegetable oil to the dough and stir. You can make pancakes only on broth or take it in half with milk (whey) - that will be at hand.
- Bake the pancakes in the usual way.
- For the filling, cook the short-grain rice. I have Italian rice from Mistral. It is tastier to cook rice in chicken broth, of course. But can be and on water.
- Cut boiled chicken into pieces.
- Mix boiled rice, chicken, sliced eggs and grated cheese - try salt, salt if necessary. Season the filling with melted butter.
- This stuffing stuff pancakes and lightly fry them in a pan!
- Ready!
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