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Chicken pancakes

Chicken pancakes

Somehow, chicken pancakes are all that popular, despite their several obvious advantages. Chicken breast is considered dietary, it is difficult to misjudge its quality, and it is quite cheap and does not take long to cook. For convenience, one can prepare a large stock of uncooked chicken pancakes and put them into the freezer, taking out small portions and have a quick and easy way of cooking fresh and delicious home-style chicken pancakes.


  • Chicken breast fillet: 800 g
  • Wheat flour: 250 g
  • Celery: 200 g
  • Onions: 200 g
  • Carrots: 100 g
  • Sugar: 20 g
  • Eggs: 3 pcs.
  • Milk: 550 ml
  • Sunflower oil: 10 ml
  • Salt: 1 1/2 tsp.


Cooking time: 1 hour 30 minutes

Servings: 10

Put chicken breast pieces into a cooking pot, pour drinking water only slightly above the meat, add peeled vegetables and some salt. Bring to a boil, remove scum, and let boil at a medium setting another 10-15 minutes. Letting chicken boil for too long will make the meat too dry and detract from its taste, so make sure you do not let it boil overtime. Preserve the broth.Chicken fillet with vegetables in a pot

Mix all the dough ingredients together, stir well so as there are no clumps. You should get a thin dough of an even consistency. Heat the frying pan well, grease it with cooking oil, and make large thin pancakes done only on one side (the other side should dry well).A thin pancake on a frying pan

Put finished pancakes in a stack, the done side up.Finished thin pancake on a plate

Cut celery shoots along the grain in four, then dice finely. Cut onions in thin strips. Sauté the mixture at a medium heat setting, stirring continuously.Cut celery and onions on a frying pan

Mince the chicken fillet using a meat-mincer or blender, add the minced fillet to the celery-and-onion mixture.Onions and celery with minced chicken meat

Pour as much broth to the mixture as can be absorbed by the meat. At this point, taste the stuffing and and add more salt, if necessary.A spoon with broth over a bowl with onions, celery, and minced chicken meat

Put a spoonful of the stuffing at the center of each pancake and fold the pancake in form of an envelope.An envelope-folded pancake

Brown the folded pancakes on both sides (if you are using your frozen stock, cover the frying pan with a lid so as to let the stuffing heat sufficiently). Serve either hot or cold, adding sour cream or cream sauce.Chicken fillet stuffed pancakes on a plate

Bon appétit!




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