Keyword: chicken pancakes w/ mushroom sauce

ENJOYING SHROVE TUESDAY!

Shrove Tuesday is a ‘holiday’ with a movable date, due to its relationship to Easter. The final day before Lent, it has many meanings, both spiritual and practical. The spiritual purpose of Shrove Tuesday is to take stock of the year and determine what things one must bear in mind during repentance.

Practically speaking, Shrove Tuesday is the last day before the great ‘fast’ of Lent. As a result, many would take it as an opportunity to have a final feast and party. Because this holiday marked the last day to use up one’s stocks of fats and eggs, a British tradition was born: Pancake Tuesday. Pancakes make use of ingredients that were banned during Lent and would spoil before its end.

Although many traditions of the past have gone by the wayside, whether you know its history or not, Pancake Tuesday seems to still be a ‘thing’. Brion & I don’t eat pancakes a lot but certainly enjoy them when we do. As always, I can’t resist a new idea, so today we are having some chicken pancakes w/ mushroom sauce. Yum!

Print Recipe

Chicken Pancakes w/ Mushroom Sauce

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American

Keyword

chicken pancakes w/ mushroom sauce

Servings

MetricUS Imperial

Ingredients

Mushroom Sauce

• 2 Tbsp olive oil
• 250 gm cremini or button mushrooms, sliced
• 1/2 cup onions, diced
• 3-4 Tbsp flour
• 1 clove garlic, minced
• 1 1/2 cups milk
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp pepper

Pancakes / Chicken

• 1 Tbsp olive oil
• 454 gm lean, ground chicken or turkey
• 1/2 tsp EACH sage, thyme & summer savory
• 1 tsp salt
• 50 gm cheese, grated, your choice
• 1 cup EACH rice & corn flour
• 4 Tbsp baking powder
• 2 eggs
• 2 cups milk
• 1/4 cup oil
• Green onions, sliced for garnish
• Butter for cooking

Course Main Dish Cuisine American Keyword chicken pancakes w/ mushroom sauce Servings MetricUS Imperial Ingredients Mushroom Sauce 2 Tbsp olive oil 250 gm cremini or button mushrooms, sliced 1/2 cup onions, diced 3-4 Tbsp flour 1 clove garlic, minced 1 1/2 cups milk 1 tsp dried thyme 1/2 tsp sea salt 1/4 tsp pepper Pancakes / Chicken 1 Tbsp olive oil 454 gm lean, ground chicken or turkey 1/2 tsp EACH sage, thyme & summer savory 1 tsp salt 50 gm cheese, grated, your choice 1 cup EACH rice & corn flour 4 Tbsp baking powder 2 eggs 2 cups milk 1/4 cup oil Green onions, sliced for garnish Butter for cooking

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Mushroom Sauce

1. In a skillet, heat oil & add mushrooms & onions. Sauté for about 5-8 minutes until moisture releases & evaporates. Whish in flour & allow to cook for about 1-2 minutes.
2. Add garlic, thyme, salt & pepper; cook an additional 30 seconds. Add milk, whisking constantly until cooked & thickened. Remove from heat & set aside.

Pancakes / Chicken

1. In a skillet, heat oil & add ground chicken, herbs & spices. Scramble-fry until chicken is no longer pink. Remove to a dish & set aside.
2. In a bowl, combine flours & baking powder; add cooked chicken & grated cheese.
3. In a small container, whisk together eggs, milk & oil. Add the wet ingredients to the dry & mix until everything is thoroughly incorporated. Be careful to not over mix the batter. Let mixture stand for about 3 minutes before cooking.
4. Heat griddle to about 250 -300 F. Place a small amount of butter on the griddle to coat the surface.
5. Cook pancakes on one side until golden brown then flip to the other side & cook until golden as well. I made 4 large pancakes with this amount of batter.

To Serve

1. Place one large pancake on each serving plate, top with 1/4 of the mushroom sauce, another pancake & another 1/4 of the sauce. We found this to be a very filling meal!