Pancake cake with chicken and mushrooms. Pancake cake with chicken and mushrooms recipe with photo

This delicious pancake cake with chicken and mushrooms will surprise both true gourmets and ordinary food lovers! The basis will be rosy and juicy pancakes, coated with sour cream and mustard cream, and the filling will be boiled chicken and fried onions, champignons and carrots. Isn't it an original and tasty assortment? This appetizer pancake cake with mushrooms can delight you and your guests at Maslenitsa, at a celebration, or even just for afternoon tea as a treat. It is appetizing and quite filling, so it will disappear from your table much faster than it has time to cool and soak.
Let's start, for the chicken pancake cake you will need to prepare a stack of pancakes according to your favorite recipe. Pancakes can be prepared with milk, water, kefir, etc. The goal is to make pancakes thin, but at the same time dense. Pancakes with a hole will not work here, as they need to keep their shape.

Then we prepare the filling and collect all the ingredients into a single dish.

You can also change the filling, replace the chicken with turkey or duck, take any other mushrooms, grate extra cheese or add any other product to your liking. And of course, the more pancake layers and filling there are, the more the height of the pancake cake with meat will grow.

For the filling we need:

• Chicken – 500 gr;
• Pancakes – 12-13 pcs;
• Champignons – 500 gr;
• Medium carrots – 1 piece;
• Onion – 2-3 pcs;
• Sour cream at least 20% - 380 g;
• Mustard – 1 teaspoon;
• Salt, pepper to your taste;
• Vegetable oil for frying.

For pancakes:

• Flour – 2 cups;
• Egg – 2 pcs;
• Sour milk - 2 cups;
• Sugar – 1 tbsp;
• Salt - a pinch;
• Vegetable oil 2 tablespoons.

Pancake cake with meat

As we have already said, we prepare the pancakes in advance. You can make them according to any recipe you choose, this time I made them with sour milk, for this: mix eggs, salt, sugar, slightly warmed milk, flour and soda, beat well with a mixer, add butter and let the dough stand for 15- 20 minutes.

Fry pancakes in a frying pan greased with oil. We got 12 pancakes, thin but dense.

We prepare three types of filling separately!

1. Fry a finely chopped large onion in vegetable oil. When the onion becomes soft, add the finely chopped carrots. A pinch of salt and fry until the vegetables are ready!
2. We wash the mushrooms well and practically remove the stems so that the filling is tender. Any mushrooms are suitable, from champignons to honey mushrooms. Cut the mushrooms into small cubes or strips and fry in vegetable oil until golden brown, add salt and pepper to taste.
3. Pre-boiled chicken, boneless and skinless, cut into large strips. For pancake cake, any part of the chicken at your discretion is suitable, both breast and thighs, drumstick.

Finally, the three types of filling are ready and the finishing touch is the cake sauce! Mix sour cream and mustard, add salt, pepper and your favorite spices. Mix with a whisk, but do not overdo it, the sour cream should not become too liquid! Sour cream can be replaced with mayonnaise, but the fat content of the dish will double.

Assembling pancake cake with chicken and mushrooms

We coat each pancake with sauce, leaving no empty spaces. lay out about 1/3 of the chicken, cover with a pancake. Again, evenly cover the pancake with sauce, lay out 1/3 of the carrots, and cover with the next pancake.

Cover it with sauce and add 1/3 of the mushroom filling. Repeat these steps until there are 1-2 pancakes left. All that remains is to decorate the cake, you can form a fan or roses from the pancakes, add herbs to taste, you can add cranberries or plum slices. Decorate the cake according to your tastes and desires. Olives will also go well, vegetable mix, which can be figuratively laid on top and much more. Before serving the appetizer, you need to let the cake sit in the refrigerator for at least 2-3 hours, then each layer will be saturated with our sauce and the taste of mushrooms. Although, as practice shows, it is always more difficult to be patient and wait for the cake. Next, cut the cake and serve it to the table. The pancake cake is very filling and at the same time delicious; the given quantity of ingredients yields 8-10 serving pieces, so none of your guests will leave deprived!

Enjoy your meal!

Traditional recipes are often used to prepare a wide variety of dishes. For example, after frying a stack of pancakes classic recipe, you can make an original pancake cake with chicken. Such a dish will not only diversify the traditional dish, but will also increase its satiety and improve its taste.

Egg pancake cake with chicken filling and cheese

This recipe can be called a kind of classic, since the main flavor accent in the finished dish comes from the chicken meat. Cheese complements and harmonizes the aroma of the food and makes it unusual.

Ingredients

Pancakes

• Milk 3.2% – 2.5 cups;
• Eggs of the highest category - 2-3 pcs.;
• Wheat flour – 3.5 cups;
• White granulated sugar – 2.5 tbsp;
• Salt – 1 tsp;
• Sunflower oil – 120 ml.

Filling

• Eggs of the highest category – 4 pcs.;
• Chicken meat – 0.6 g;
• Hard cheese – 200 g;
• Garlic – 1 clove;
• Sour cream or mayonnaise - to taste;
• Fresh herbs - 1 bunch.

How to make pancake cake with chicken

First, we should say a few words about the choice of ingredients for this dish.

If you prefer not very fatty foods, then it is better to take chicken fillet and sour cream - such a cake will turn out to be almost dietary. If you value juiciness and nutrition, then use leg meat and mayonnaise. This dish will be incredibly aromatic and satisfying.

1. We wash the breast or drumsticks under running water, remove the cartilage and connective tissue from the fillet, and remove the skin from the drumsticks. Pour water into a small saucepan, add a little salt and let our meat cook.
2. Wash the four eggs that we need for the filling thoroughly and set them to cook in a separate pan.
3. While the main ingredients for the filling are being prepared, we will start frying the pancakes. Break the eggs into a deep bowl and beat them a little with a fork or whisk.
4. Add salt and sugar here. Let's pour sunflower oil and milk. Mix everything well to obtain a more or less homogeneous liquid mixture.
5. Gradually begin to add flour and constantly stir the pancake dough. The consistency should be of medium thickness - a little thicker than low-fat sour cream.
6. Grease the frying pan with vegetable oil and place on medium heat. The pancakes should be a little thicker than usual, so pour in more batter - the main thing is not to overdo it.
7. Fry the pancake on both sides, place on a plate and lightly grease the surface butter. We repeat this algorithm after preparing each pancake - this will prevent them from sticking together.
8. By this point, the meat and eggs should be ready. Remove the fillet or legs from the broth (it can be used to prepare other dishes) and set aside for a while to allow the meat to cool. Place the eggs in ice water and remove the shells.
9. Chop the chicken meat as finely as possible (if desired, you can pass it through a meat grinder, or use a blender). Pour the crushed mass into a deep bowl.
10. Grate the cheese on a coarse grater and add to the meat. Grind the cooled ones in exactly the same way. chicken eggs, also pour them into a bowl.
11. Remove the skin from the garlic cloves and pass through a press. Wash the greens with cool water, shake off excess liquid and chop finely. Add to the rest of the ingredients.
12. We fill our filling with mayonnaise or sour cream - this component is needed to combine all the other ingredients together, so make sure that the filling does not turn out too dry or liquid.
13. Taste the filling and add a little salt if necessary. Also at this stage you can pepper the mass, after which it should be mixed thoroughly.
14. Now let's start assembling the cake - put a pancake on a wide dish, apply a layer of filling on top of it, then put another pancake and spread the filling again. We repeat this until the pancakes or filling are gone. For ease of use and the beauty of the final dish, it is recommended to finish the layers with a pancake rather than a filling.
15. We put the cake in the refrigerator for half an hour to an hour so that it is thoroughly soaked, and then serve.

If desired, you can grease the surface of the finished cake with a small amount of sour cream or mayonnaise and sprinkle the top with grated cheese.

Snack cake with chicken and mushrooms

Ingredients

Pancakes

• - 2 glasses + -
• - 4 things + -
• - 2 glasses + -
• - 2 glasses + -
• - 1-1.5 tbsp. + -
• - 4 tbsp. + -
• - pinch + -

Filling

• - 1 PC. + -
• — 0.5 kg + -
• — 0.5 kg + -
• — 300 g + -
• Oregano - 1 tsp. + -
• - taste + -
• - 2-3 tbsp. + -
• - 2 tbsp. + -
• - half a bunch + -

How to make pancake cake with chicken and mushrooms

1. Wash the fillet meat under running water, removing all films, fat and cartilage. We also check the inside for the presence of bone fragments - we remove them too.
2. Pour purified water into a small saucepan, add salt and pepper and add the fillet. Place on the fire and cook after boiling for about half an hour (time depends on the size of the fillet). After this, remove the meat from the broth (we use it at our discretion for other dishes) and let it cool.
3. At this time we will make pancakes. Break the eggs into a deep container, add salt and sugar and beat them a little with a whisk.
4. Add milk and mix everything again.
5. We begin to carefully introduce flour into our future dough; for this we use a small sieve, with which we sift the flour mass. Thanks to this, our pancakes will turn out airy and homogeneous.
6. After all the flour has been added, add slightly warmed water, as well as vegetable oil, and mix well again. Set the bowl aside - you need to let the pancake dough sit a little.
7. Wash the mushrooms well, giving Special attention areas under the cap. Remove the peel from the onion.
8. Chop the mushrooms with a sharp knife and cut the onion into very fine cubes.
9. Pour sunflower oil into the frying pan, first add the onion, fry it until golden brown, and then add the chopped mushrooms. Fry them over medium heat until all the liquid from the pan has evaporated.
10. Salt, pepper and add oregano, fry for a couple more minutes and remove the pan from the heat.
11. Wash the greens under running water and chop very finely.
12. Using a meat grinder or blender, grind the meat and onion-mushroom mixture. Transfer the resulting minced meat into a deep bowl. Add the greens here and mix everything well.
13. Heat a frying pan greased with vegetable oil and prepare the pancakes. Their thickness can be varied at your discretion, but it is better to make them not too thin so that the cake is denser and holds its shape well.
14. When all the pancakes are fried, we begin to assemble the cake. Place the first pancake on the dish, grease it with just a little mayonnaise, and spread a thin layer of filling.
15. Cover with a new pancake and repeat everything again. There should be a pancake on top of the cake; we grease it with a little mayonnaise and sprinkle generously with grated cheese to make a kind of hat.

You can serve this cake immediately after cooking, or let it sit for a while in the refrigerator. A chilled dish holds its shape better and practically does not fall apart during eating.

Pancake cake with chicken and tomatoes

Who said that pancake cake has to be cold? A cake prepared according to this recipe will look like a multi-layer pizza or lasagna, so if you consider yourself a lover of Italian dishes, then be sure to try making this unusual dish.

Ingredients

Pancakes

• Eggs of the highest category – 3 pcs.;
• Wheat flour – 1.5 cups;
• Milk 2.5% - 1.5 cups;
• Salt and sugar - to taste;
• Vegetable oil – 1 tbsp.

Filling

• Minced chicken – 300 g;
• Tomatoes – 3-4 pcs.;
• Hard cheese – 300 g;
• Garlic – 2-3 cloves;
• Provençal herbs – 1 tsp;
• Salt and pepper - to taste.

How to make pancake cake filled with chicken and tomatoes

1. In a deep bowl, mix all the ingredients for pancakes, except flour. Beat the mixture a little with a whisk or mixer.
2. Gradually add flour, without ceasing to stir the mixture all the time. The dough should be homogeneous and without lumps.
3. Grease the frying pan with a little oil and set to heat over medium heat. We fry not very thin pancakes. Place them in a stack on a plate, not forgetting to grease each new pancake with a little butter.
4. In another frying pan, heat it up a little vegetable oil, add minced meat and fry it. Grind large pieces with a spatula during the frying process.
5. Pour boiling water over the tomatoes, remove the peel, remove the central hard part and chop with a knife. Add to the minced meat.
6. Peel the garlic cloves, pass them through a press, and place them in a frying pan.
7. Salt, pepper and add Provençal herbs to our minced meat. Simmer the mixture until it thickens and excess liquid has evaporated.
8. Place the first pancake in a baking dish with sides, add minced meat, sprinkle with grated cheese, and cover with the next pancake. This is how we assemble our cake.
9. The last one should be just a pancake, we also sprinkle it with cheese and put the pan in the oven, which we preheat to 200 degrees. Bake the pancake cake for 15-20 minutes.

If you decide to make this chicken pancake cake, be sure to pay special attention to the baking utensils in which you will cook. It should not be too big, because then the cake may lose its shape and move apart a little.

Pancake cake is an endless flight of culinary imagination, because there can be as many recipes for this delicious holiday snack as you like. I suggest trying the dish, which consists of delicate dill cheese pancakes, fried mushrooms, boiled chicken and cream cheese. The result will be not only spectacular, but also a truly tasty and satisfying pancake cake.

Pancakes for this appetizer can be prepared according to absolutely any recipe (go to this category - there are many options there). The main thing is that they are unsweetened, so to speak, snack foods. It’s best to use forest mushrooms (very aromatic), but my supplies had already run out, so I cooked with champignons. Traditionally, I buy cream cheese made in Belarus - Cream Cheese from the Bonfesto company.

Ingredients:

Cheese pancakes:

(2 glasses) (1 glass) (150 grams) (2 pieces ) (2 tablespoons ) (0.5 bunch) (1 teaspoon) (0.5 teaspoon)

Filling:

(3 pieces ) (500 grams) (250 grams) (100 grams) (4 tablespoons) (1 bunch) (3 branches) (1 branch) (1 teaspoon) (1 pinch)

Cooking the dish step by step with photos:

I divided all the necessary products into 2 parts - for pancakes and for filling. To prepare delicious, tender and aromatic cheese pancakes, we will need the following ingredients: milk of any fat content (I use 2.8%), Wheat flour premium, cheese, chicken eggs (I have 2 large ones), fresh dill, refined vegetable (in my case sunflower) oil, granulated sugar and salt.

Wash the fresh dill, dry it and chop it as finely as possible. The quantity and options of greens depend only on your preferences.

Beat everything with a mixer or knead thoroughly with a hand whisk until the dough is completely homogeneous. Pour in a second glass of milk and stir thoroughly again until smooth.

Add fillings - shredded cheese with chopped herbs. Mix.

The dough should be completely homogeneous, without lumps, and the consistency should resemble low-fat kefir. Let the dough sit at room temperature for at least 15 minutes.

In the meantime, prepare the products needed to prepare the filling: chicken legs, cream cheese, champignons, onions and green onions, salt and ground black pepper. In addition, when cooking chicken, I advise you to add bay leaves and allspice (peas) to the broth. To decorate the finished pancake cake, if desired, use any fresh herbs (I used dill and parsley).

I use chicken legs as the meat component, as they are juicy, tender and flavorful. Of course you can take chicken breast or other parts of the chicken carcass - the choice is yours. If you decide to use breast meat, prepare it using this recipe. Place the chicken legs in boiling water (so that it completely covers the chicken) and cook at moderate boil for about 40 minutes (after the water boils a second time - the boiling stops when you add the meat, as the water temperature drops). However, it is important to understand that the cooking time depends on the size of the carcass parts. In my case there were 3 chicken legs, weighing a total of 900 grams. Additionally, I added bay leaf, allspice and a teaspoon of salt.

While the meat is cooking, wash the fresh champignons, dry them and cut them into fairly thin slices. Of course, you can use frozen or canned mushrooms (not pickled), but in this case I can hardly tell you the exact weight. For example, 500 grams of fresh mushrooms is 15 fairly large mushrooms.

Heat refined vegetable oil (I use sunflower) in a frying pan and add some champignon slices. If you have a small frying pan, fry the mushrooms in 2-3 batches.

Fry the champignons over the highest heat, remembering to stir. If you cook champignons at a lower temperature, they will immediately release a lot of juice and will be stewed rather than fried. In addition, such mushrooms fried over high heat will be golden brown and not gray. When the mushrooms are half cooked, add onion, peeled and cut into thin strips. I used 1 large onion. Stir, salt and pepper to taste at the very end.

Cook the champignons with onions until the moisture has completely evaporated and the onions become golden and soft - this can be done over low heat. Transfer the first batch of mushrooms to a separate bowl and cook the remaining ones.

Wash the green onions, dry them and chop them finely. You can safely adjust the quantity to taste (so that there is enough for each layer of filling).

When the chicken is cooked, take out the legs and cool (so that you can disassemble them), and use the broth to prepare the first courses. I immediately quickly cooked borscht (a simplified version of it), adding a jar of beetroot dressing, three medium potatoes, a bunch of fresh dill and a couple of chopped garlic cloves (greens and garlic at the very end) to the strained broth.

When the legs have cooled sufficiently, we disassemble them - we only need boiled meat. Cut it into small pieces (I got 370 grams).

Once all the ingredients for the filling are ready, you can start making the cheese pancakes, although you can do all of this as you go (as you prefer). Heat the frying pan, grease it with oil for the first pancake and pour in the dough. Quickly spread the dough over the entire surface (if necessary, help the cheese spread evenly) and cook the pancake until the bottom side is browned over medium heat.

Then turn the pancake over and cook for about 30 seconds.

First, let's start preparing the pancakes themselves. Break a couple of eggs into a bowl. Add sugar, salt and baking powder. Whip everything until foam forms. Add milk and cool water. Mix the pancake dough. The consistency is more liquid than thick. Add a couple of tbsp. oils

And again mix the dough thoroughly. Heat a frying pan with oil and fry thin pancakes from the entire dough (you will get approximately 11 pancakes, but this depends on the diameter of the frying pan).

Boil chicken meat in salted water. Cut the mushrooms into arbitrary pieces.

We clean the onion and also chop it.

Fry the mushrooms, and when the liquid has evaporated from them, add the onion to fry. Add a little pepper and salt.

Cut the chicken fillet into medium pieces and chop the green onions too.

When the pancakes have cooled, assemble the cake. Place the pancake on a plate and brush with sour cream.

Cover with pancake. Then comes the sour cream.

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Now mushrooms with onions.

Cover with another pancake. Grease and place the chicken, which we also cover with a pancake. Grease again and place another pancake on top. Top the cake with grated cheese and decorate to your liking.

And put in the oven for a few minutes until the cheese melts. Sprinkle with herbs.

Pancake cake (or pancake pie) can become original snack, a full-fledged second course or dessert.

It is made from thin pancakes with a filling of your choice: salty or sweet. Filling recipes can be very diverse. Having tried several options, I want to offer you the most delicious - pancake cake with chicken, mushrooms and cheese.

A hearty and original cake for the arrival of guests or a family dinner, and everyone will surely be satisfied.

Ingredients:

For the test: milk - 500 ml, egg - 2 pcs., flour - 1 cup; sunflower oil - 1 tbsp. spoon, sugar - 1 tbsp. spoon, salt - ¼ teaspoon. For filling: chicken breast or fillet - 500-700 grams, champignons - 500 grams, tomato - 2 medium-sized pieces, hard cheese - 200 grams, cottage cheese - 300 grams, mayonnaise - 100 grams, egg - 2 pcs., onion, garlic - 5 cloves , sunflower oil - 50 ml., herbs, spices, salt.

Preparing pancakes:

Break eggs into a bowl, add salt and sugar. Mix with a whisk or fork until a homogeneous mass is formed (no need to beat). Pour a glass of milk into the eggs and mix. After this, add the sifted flour and mix well again.
The consistency of the dough should be like thick sour cream. Pour the remaining milk into the bowl and stir again so that there are no lumps.

Add a little sunflower oil to the dough. Let stand for 10-15 minutes.
Heat the frying pan well (if there is no non-stick coating, you can grease it with a small amount of vegetable oil) and pour a ladle of dough into it and quickly spread it over the surface in a thin layer, turning the pan slightly.
When the edges of the dough begin to brown slightly, carefully turn it over to the other side with a spatula. Let the pancake cook on the other side. Using a spatula, remove the pancake from the pan and transfer it to a plate. We repeat the procedure until all the dough is finished. As a result, we have a plate of fragrant, rosy pancakes in front of us. The children will immediately eat half of them, and from the other half we will assemble our pancake cake.

Preparing the filling:
Boil the chicken breast, not forgetting to add salt to the broth shortly before the meat is ready.
Let the breast cool and finely chop it or tear it into small pieces with your fingers.

We wash the champignons cold water and cut into thin slices.

Pour sunflower oil into the frying pan, and when it warms up well, pour the mushrooms into it and cover with a lid.
Over low heat, simmer the mushrooms in their own juice, which will appear in 10-15 minutes. Stir occasionally. After a while, increase the flame and add the onion cut into half rings.

Fry until fully cooked. Shortly before the end of cooking, add salt, pepper and spices to taste.

Boil the eggs hard. Cool, peel and grate.

While we are frying mushrooms, boiling eggs and chicken, we need to prepare the curd mass for greasing the pancakes. To do this, mix cottage cheese, mayonnaise, chopped herbs and peeled garlic cloves, passed through a garlic press.

Add some ground black pepper and salt.

Grate hard cheese.

Cut the tomatoes into half rings and chop the greens.
Now all the ingredients for the filling are ready. We put them side by side and start assembling our cake.

Place the first pancake on a flat dish or large plate and grease it with curd mixture.

Place the first layer on top fried champignons with onion.

Cover with a second pancake, greased with curd mixture, and make the next layer of boiled chicken filling.

You can add a little grated cheese to it.

Cover again with the greased pancake and lay out a third layer of tomatoes and herbs.

We repeat our layers again. Grease the last pancake with curd mixture, sprinkle with hard cheese and chopped eggs.

We also distribute the powder along the sides of our cake.


We leave the pancake cake to soak for a while and gather everyone for dinner. We cut portions with a sharp knife, place them on plates and enjoy the piquant and delicate taste of the cake.
Bon appetit!