A hearty breakfast for the whole family - pancakes on broth with rice and chicken! Pancakes with stuffing can be cooked in the evening, and in the morning for breakfast only fry. It is also convenient to freeze them for future use.
That's how you can feed a large family with one piece of chicken!
| 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 by pouring in a little chicken broth (cold) and stirring the dough with a whisk until smooth.
- Add vegetable oil to the dough and mix. You can cook pancakes only on broth or take it in half with milk (whey) - whatever is at hand.
- Bake pancakes in the usual way.
- For the filling, prepare short-grained rice. I have Italian rice from Mistral. It is tastier, of course, to cook rice in chicken broth. But it is also possible by water.
- Cut the boiled chicken into pieces.
- Mix boiled rice, chicken, chopped eggs and grated cheese - try to add salt, if necessary, add salt. Fill the filling with melted butter.
- Fill the pancakes with this filling and lightly fry them in a frying pan!
- Ready!
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