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- Chicken and leek pancakes
Chicken and leek pancakes
Average rating:
A great savoury dish with a dash of mustard to add spice that takes minutes to make
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Makes: 4-5
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Skill level: Easy peasy
Ingredients
Ingredients:
- 1 leek
- 300ml milk
- 25g butter
- 3tbsp plain flour
- 2tsp wholegrain mustard
- 225g cooked chicken
Method
- Sauté 1 leek in a little oil for 2 mins, cover and cook for a further 3-4 mins or until tender. Transfer to a plate.
- Add 300ml milk, 25g butter and 3 tbsp plain flour to the pan, bring to the boil, whisking all the time until a smooth sauce forms. Simmer for 1 min.
- Remove from the heat and stir in 2 tsp wholegrain mustard, the leek and 225g cooked chicken cut into bite sized pieces.
- Season to taste and gently warm through until the chicken is hot. Divide the mixture between 4-5 warm pancakes and serve with salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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