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Sweetcorn pancakes with lemon garlic chicken
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 1
Paul Merrett has the perfect dish for the weekend: succulent chicken with sweet golden pancakes and a feta salad
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Ingredients
For the pancakes
- 100g plain flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1 tsp Paprika
- 2 Eggs
- 100ml Milk
- 3 tbsp Butter, melted
- 100 g tinned Sweetcorn
- 1 red pepper, diced
- 1 red Onion, diced
- 1 handful Coriander, chopped
For the chicken
- 1 Chicken breast, skin removed
- 1 dash Olive oil
- 1 Lemon, zest only
- 1 clove Garlic, chopped
For the salad
- 1 handful mixed leaves, e.g. rocket, frisee, gem, traviso, mache, ruby chard
- 1 handful Feta cheese
- 1 Spring onion, sliced
- 1 dash Olive oil
- 1 aged Balsamic vinegar
Method
1. For the pancakes: in a large bowl, combine all the pancake ingredients and mix well.2. Cook the pancakes in a frying pan over a medium heat a spoonful at a time (to create pancakes about 2mm thick and 8cm across). Cook for 3-5 minutes each side until golden. Set aside and keep warm.
3. For the chicken: cover the chicken breast in olive oil, lemon zest and chopped garlic and cook on griddle pan for 5-8 minutes each side or until golden and cooked through.
4. For the salad: mix the salad leaves together in a large bowl, then add the crumbled feta and spring onions.
5. Dress with olive oil and balsamic vinegar.
6. Serve the chicken breast with the pancakes and salad alongside.
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Latest Comment
The ingredients listed above make more than enough pancakes for two people (about 12 pancakes). The quantities for the chicken and salad are fine for one person.