Savory Chicken & Carrot Pancakes

• 🍞1 cup all-purpose flour≈ $1.00
• 🥚1 large egg≈ $0.40
• 🥛1 cup milk≈ $1.30
• 🫒1 tbsp olive oil≈ $0.15
• 🥕1/4 cup shredded carrots≈ $0.15
• 🍗1/4 cup cooked chicken-thigh, finely diced≈ $0.90
• 🧅1/4 small onion, very finely diced≈ $0.15
• 🧂1/4 tsp salt≈ $0.10
• 🌶️Pinch of pepper≈ $1.10
• 🧈Butter for cooking≈ $1.20

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   In a large bowl, whisk together flour, egg, milk, olive oil, salt, and pepper until just combined (lumps are okay).

   Mark as done
2. 2

   Stir in the shredded carrots, finely diced cooked chicken-thigh, and finely diced onion.

   Mark as done
3. 3

   Heat a non-stick skillet over medium heat and add a small pat of butter.

   Mark as done
4. 4

   Pour about 1/4 cup of batter per pancake onto the hot skillet.

   Mark as done
5. 5

   Cook for 3-4 minutes per side, or until golden brown and cooked through.

   Mark as done
6. 6

   Repeat with remaining batter, adding more butter as needed.

   Mark as done
7. 7

   Serve warm, perhaps with extra pickled red onions on the side.

   Mark as done