Pancake salad
Don’t we all just love pancakes? Whether they are served sweet or savoury, they are a delicious dessert or a tasty dinner despite their simplicity. My latest discovery is a pancake salad, to which, apart from pancakes, I also added chicken meat, tomatoes, eggs and cheese. I seasoned the salad with yoghurt and a mayonnaise sauce flavoured with ground paprika and chives.
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Ingredients for pancake salad.
Pancake batter:
- 1 egg
- 90 g all-purpose flour
- 1/2 teaspoon of salt
- a pinch of crystal sugar
- a pinch of black pepper
- 200 ml milk
- 1 tablespoon of freshly chopped parsley
- sunflower oil for frying
Additionally:
- 500 g chicken breast
- 1 tablespoon of sunflower oil
- 1 teaspoon of salt
- 1/2 teaspoon of herbs de Provence
- 4 hard-boiled eggs
- 100 g cheese e.g. Gouda
- 300 g cocktail tomatoes
Sauce:
- 250 g natural joghurt
- 100 g mayonnaise
- 1/2 teaspoon of salt
- 1/2 teaspoon of sweet powdered paprika
- 1/4 teaspoon of spicy powdered paprika
- 2 tablespoons of finely chopped fresh chive
- 1 tablespoon of lemon juice
How to make pancakes salad.
Pancakes: put an egg to a bowl, add sifted flour, salt, pepper, sugar, milk and finely chopped parsley. Use a whisk to combine all the ingredients. You should get a smooth batter without lumps. Set the batter aside for 10 minutes. Pour a little oil into a non-sticky pan, heat up. When the oil is hot, make thin pancakes from the batter. Fry them over a medium heat until golden brown on both sides. Once fried and removed from the pan, roll each pancake into a roll, let them cool down and when cold, cut them into thin strips.
Additional ingredients: pour the oil into a pan, add the chicken cut into medium-sized cubes. Fry over a medium heat for 10 minutes. At the end of frying, add salt and herbs the Provence. Let the fried chicken cool down. Grate the cheese on a large-mesh grater, cut the tomatoes into quarters and dice the eggs.
Sauce: combine the joghurt, mayonnaise, salt, chives, lemon juice and ground paprika in a bowl.
Assembling the salad: put a half of all the following ingredients, in this order: the sliced pancakes, the cut eggs, the chicken, grated cheese. Next, put in the sliced tomatoes and pour half of the sauce over them. Finally, add the remaining eggs, cheese, pancakes in this order and pour the remaining sauce on top. Sprinkle the salad on top with a little bit of chopped chives.
Good to know when making pancake salad.
I used a 24 cm pan to fry the pancakes. No matter what size of the pan you use, it is important that the pancakes are as thin as possible.
I went for Gouda cheese but you can use any type of cheese of your preference.
Do you like pancakes? If so, try our recipe for Pancakes basic recipe.
