Instead of piling chicken and Mexican dips into tortillas - try serving them in pancakes for a tangy twist!
- 1 hr 30 mins
- Makes 6
FOR THE PANCAKES
- 500ml cake flour
- pinch of salt
- 5ml sugar
- 10ml baking powder
- 2 eggs, lightly beaten
- 500ml water + extra
- 30ml sunflower oil + extra for frying
- 5ml brandy or lemon juice
FOR THE FILLING
- 15ml olive or avocado oil
- 4 chicken breasts, cut into strips
- 1 yellow pepper, sliced into strips
- 1 red onion, halved and sliced into strips
- 410g tin Mexican-style chopped tomatoes
- handful coriander, chopped + extra
- 125ml Cheddar, grated
- 1 avocado, mashed
- sour cream, to serve
- For the pancakes, sift the flour, salt, sugar and baking powder together and make a well in the centre.
- Mix together the eggs, water, oil and brandy or lemon juice. Slowly add the wet ingredients to the centre of the dry ingredients, while beating until smooth. Leave to rest for 30 minutes.
- Heat extra oil in a 20cm pancake pan on medium. Ladle enough batter into the pan to just cover the base. Fry for 1-2 minutes on each side or until golden brown. (Add more water to the batter if the pancakes are too thick.) Repeat with the rest of the batter. Cool.
- Preheat oven to 200°C. Line a baking tray with baking paper.
- For the filling, heat oil on high and cook the chicken for about 5 minutes or until golden. Season and set aside. Sauté the pepper and onion. Return the chicken with the tomatoes and cook for 5-8 minutes or until the sauce has thickened slightly. Season and mix in the coriander.
- Make 6 stacks of 2 pancakes each, spoon the filling onto the pancakes and roll up to enclose the filling. Place on the prepared tray and sprinkle with cheese. Bake for about 10 minutes or until the cheese has melted. Serve with the avo, sour cream and extra coriander sprinkled over.
Magazine issue date: November, 2018