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Composition Chicken, Ham and Sweetcorn Crispy Pancakes:

1. Give 2 large thinly sliced chicken breast or 3 chicken thighs
2. Need 3 slice of of good ham or bacon thinly sliced
3. Need 1 large handful of sweetcorn
4. Make ready 300 ml - chicken stock (I make my own by boiling roasted chicken bones and veg)
5. Make ready 25 grams for ap flour
6. Prepare 25 grams butter
7. Provide 1 cup for flour on a plate
8. Get 2 cup - breadcrumbs
9. Need 1 tsp - paprika
10. Provide 1 tsp - turmeric
11. Get 1 clove of garlic crushed
12. Take 1 pinch for salt and pepper to taste
13. Take 1 medium of egg beaten with a splash of milk in a deep dish
14. Get 4 large - or 6 medium thin pancakes about 6 inchs in diameter

Chicken, Ham and Sweetcorn Crispy Pancakes making process:

1. melt the butter and add the 25g of flour to make a roux. slowly whisk in the stock until combined
2. add the chicken. stir for 3 minutes
3. add the ham and sweetcorn. combine. add garlic, salt and pepper
4. stir and simmer until reduced and thickening
5. place a tablespoon of cooled mix into the center of the pancake (don't over fill). with a brush, moisten half inch around the outside of the pancake with the egg wash then close up pressing the edges together
6. mix paprika and turmeric with the breadcrumbs and place on a plate
7. cover the parcel in flour, then egg mix, then breadcrumbs. set aside
8. repeat steps 5 and 6 until all used up
9. heat oil in a frying pan and cook pancakes about 5 minutes each side until golden and crispy. or for healthier method of cooking bake for 30 minutes on a high heat
10. try different fillings like cheese and broccoli, steak and ale or any pie filling

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