Chicken and Bacon Pancake

The combination of cheese and bacon is irresistible! At the next meal, surprise the family with this delicious dish!

Ingredients

• 1 and ½ cup wheat flour (tea)
• 4 tablespoons cornstarch
• 3 cups of milk (tea)
• 3 eggs
• 2 tablespoons of butter
• 1 teaspoon baking powder (coffee)
• salt to taste
• margarine spread
• 1 can of tomato sauce
• 100 grams of grated parmesan cheese

Stuffing Ingredients

• 3 tablespoons oil
• 2 cups bacon (chopped)
• 3 cups cooked and shredded chicken breast
• 1 envelope of powdered poultry seasoning
• ½ cup chopped parsley (chopped)
• salt to taste
• 2 cups (tea) of Catupiry®

Pancake Preparation Method

1. In a blender, beat the milk, flour, cornstarch, eggs, butter, yeast and salt until obtaining a homogeneous mixture.
2. Heat a greased non-stick frying pan, spread a small ladle of batter and fry on both sides until golden.
3. Repeat the procedure with the remaining dough and set aside.

Stuffing Preparation Method

1. Heat a pan with oil over medium heat and fry the bacon until golden brown.
2. Remove half of the bacon and set aside.
3. In the pan with the remaining bacon, add the chicken, the seasoning, the green smell and sauté for 3 minutes.
4. Season with salt, mix the Catupiry® and turn it off.
5. Preheat the oven to medium temperature.

Assembly

1. Divide portions of the stuffing between the pancakes, roll them up like a rocambole and arrange them in a medium refractory, one next to the other.
2. Cover with tomato sauce, sprinkle with bacon and Parmesan cheese and bake for 15 minutes or until browned.
3. Remove and serve.

Mother’s Tips

See also bacon and polenta muffin.

Approximate yield of 8 servings.