These pancakes are far from the traditional diner style sweet pancake! From the 1930’s these pancakes are filled with a chicken pot pie style filling and will make for a great dinner.
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped (about 1/2 cup)
- 1 small carrot, finely chopped carrots (about 1/4 cup)
- 1 stalk celery, finely chopped celery (about 1/4 cup)
- 1 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 cup milk
- 6 ounces cooked and shredded chicken, (about 1 1/3 cups)
- 2 cups flour
- 1/2 tablespoon baking powder
- 2 cups whole milk
- 1 large egg, beaten
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 cup shredded cheddar cheese
- 3 to 5 sage leaves, torn into small pieces
- Preheat oven to 400 degrees and spray a 9 by 13-inch baking sheet with nonstick spray or grease with butter.
- For the filling, melt butter in a skillet over medium heat. Add onion, carrots, celery, salt, paprika, and pepper. Cook until the veggies have slightly softened, about 6 minutes.
- Add garlic and cook until fragrant.
- Evenly sprinkle the flour over the veggies and cook, stirring often, until the flour turns light brown, about 4 minutes.
- Stirring constantly slowly pour in the milk. Continue to stir, breaking up any large clumps of flour with the back of a spoon, until thickened, about 4 more minutes.
- Stir in the shredded chicken and remove from heat. Cover until you are ready to fill the pancakes.
- For the pancakes, sift the flour and baking powder together in a large bowl. Add the milk, egg, butter and salt and whisk until smooth.
- Bring a large nonstick skillet to medium-low heat. Pour a heaping 1/2 cup of the batter form a pancake, and spread the batter out to form an 8-inch wide pancake. Repeat to form as many pancakes as you can fit in your pan (I was able to make 2 pancakes at a time in my pan).
- Cook until bubbly, about 2 minutes and flip. Continue to cook until pancake is cooked through and only slightly browned, about 2 minutes. Transfer pancakes to a plate and cover with a damp paper towel and repeat with remaining batter. You should end up with eight pancakes.
- One pancake at a time, evenly spoon 1/8th of the chicken filling down the center of each pancake.
- Roll the pancake around the filling like a tube and place seam side down on the baking sheet. Repeat with remaining pancakes and filling.
- Top with shredded cheese and sage leaves. Bake until cheese is melted and bubbly, about 8 minutes.
Adapted from [u]The Detroit News Menu Cook Book[/u]