Tuesday, March 1, 2011

National Pancake Day and Chicken Pot Pie Pancakes w/ Herb-Dijon Gravy

Ok, here is my last installment of new pancakes for National Pancake Day (today, if you didn't know). Don't you worry though, I have pleanty more to post in the future. Have you ever had a savory pancake? I doubt most people have. I hadn't until this summer when I stumbled across this amazing recipe for Corn and Basil Cakes. We made these many times. My girls even liked and ate them. They'll make just about anybody a believer in a pancake that is not sweet or doused in syrup.

I've only tried a few different savory pancake recipes and I have to say that these are the most creative. Chicken pot pie is the ultimate comfort food and it's pretty much the epitome of cold weather baking. I love it. I couldn't resist trying it in pancake form.

Believe it or not, these pancakes were a success! My husband commented that he'd never had mustard on pancakes before but that he actually liked them. I'm glad I wasn't the only one eating them. These are actually a really great quick dinner option when you don't have much time or much in the fridge. Just throw in your leftover veggies, chopped up fine, make a little gravy and, voila!, you have dinner.

You still have time to celebrate National Pancake Day, even if you missed it for breakfast. Check out the end of this post for some more ideas or see my posts the past two days, I've linked up my favorites.

Chicken Pot Pie pancakes w/ Herb-Dijon Gravy
For the pancakes:
Double recipe Buttermilk Pancakes
1-1/2-2 cups chicken breasts, cooked and shredded (about 1 large breast)
1/2 cup frozen peas, defrosted
1/2 cup shredded carrots
1/2 cup thinly sliced celery
3 green onions, thinly sliced

For the gravy:
2 Tbsp. butter
1 Tbsp. flour
1 cup chicken stock
1 Tbsp. fresh dill or tarragon, finely chopped
2-3 tsp. Dijon mustard
Salt and ground black pepper

In a medium skillet over medium-high heat, melt 1 tablespoon butter. Stir in flour and cook about 1 minute. Whisk in stock, dill or tarragon and Dijon, and cook until well thickened and season with salt and pepper.

Prepare buttermilk pancakes according to directions. Stir in the chicken, peas, celery, and green onions until incorporated. Let batter sit while griddle heats.

Pour batter onto griddle by 1/4 cups. Cook until golden brown on each side, and continue with the rest of the batter. Place cooked pancakes on a plate and keep warm in a 250˚F oven with foil on top.

Serve pancakes warm with herb-Dijon gravy.

SOURCE:Adapted from Rachael Ray

More pancake love....
Corn and Basil Cakes

Buttermilk Pancakes

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