This pancake casserole with chicken and zucchini filling is a dish you must make. A casserole is a good way for using up meat leftovers we all have in our fridges. If you have cooked, fried or baked meat that you have not managed to eat, use it to prepare a filling for your pancakes. It happens to me very often that I bake a big portion of chicken thighs for dinner. They taste great for the first two days, but on the third day I kind of fancy something else. Therefore, on the third day, it is worth making “something” different out of them and in my case that something is most of the times a casserole.
Ingredients for pancake casserole.
- 300 ml milk
- 100 ml sparkling water
- 180 g all-purpose flour
- 1/2 teaspoon of salt
- 1 teaspoon of crystal sugar
- 1 egg
- sunflower oil for frying
- 150 g baked chicken
- 500 g zucchini
- 1 tablespoon of butter
- 1 Jalapeno pepper (optional)
- 3 cloves of garlic
- 3/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 150 g cheese + 3 tablespoons for sprinkling the casserole
- 800 ml milk
- 40 g all-purpose flour
- 50 g butter
- 1/2 teaspoon of salt
How to make pancake casserole.
Pancake batter: put an egg to a bowl, add salt and sugar, then whisk for a few seconds. After that, add the milk, water and the sifted flour. Carry on whisking until the mixture is uniform and free from lumps. Set it aside for 20 minutes to rest.
Brush the pancake frying pan with a little oil and heat it up. Once hot, reduce the heat to medium. Pour in just enough of the pancake batter to form very thin pancakes. Fry the pancakes until golden brown on both sides.
Chicken and zucchini filling: put the butter in a pan. Add mashed garlic and the chopped Jalapeno pepper. Fry them for 10 seconds, then add diced zucchini, salt and pepper. Fry for 7-8 minutes. At the end, add the diced chicken and continue to cook for 5 minutes. Let the fried filling cool down.
Cheese sauce: put butter and sifted flour into a pot. Stir continuously until the flour starts to combine with the butter. At that point, add the milk in very small rivulets. Stir all the time. While stirring, bring the sauce to boil. Keep it on the heat for a minute, then remove the sauce from the heat, add salt and grated cheese. Stir until the cheese is completely melted.
Pour 200 ml of the cheese sauce into the chicken filling and mix it. Place the filling on every pancake, roll them up, then cut each one into four pieces.
Spread some of the cheese sauce at the bottom of an ovenproof dish. Arrange the pancakes (vertically) on top of that sauce, one next to another. Pour over the remaining cheese sauce and sprinkle the dish on top with grated cheese.
Transfer the casserole into an oven preheated to 180 degrees Celsius and bake for an hour.
Good to know when making pancake salad.
I used a 23 by 23 centimetres heat resistant casserole baking dish.
I fried the pancakes in a 24 cm wide pancake frying pan. From the given amount of ingredients, I managed to make 6 pancakes.
If you don’t have any roasted chicken meat leftover, you can still prepare this casserole by either frying the chicken breast or cooking the thighs.
Do you like dishes made with pancakes? If so, try our recipe for Pancake salad.