Recipe
Savory Chicken & Carrot Pancakes
30 min485 kcal12 min prepMakes 2 servings5 steps≈ $5.25 totalIntermediateDinnerdairy, eggs, gluten
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Ingredients
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2 servings
- 1 cup all-purpose flour≈ $1.00
- 1 egg≈ $0.40
- 1/2 cup milk≈ $0.65
- 1/2 cup shredded-carrots≈ $0.30
- 1/4 cup cooked chicken-thighs, finely diced (from previously cooked chicken or cook separately)≈ $0.90
- 1/4 onion, finely minced≈ $0.15
- Salt to taste≈ $0.25
- Pepper to taste≈ $1.10
- Olive oil for cooking≈ $0.50
Approximate total cost$5.25
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
0 / 5 steps
- 1
In a large bowl, whisk together all-purpose flour, egg, and milk until a smooth batter forms.
- 2
Fold in shredded-carrots, finely diced cooked chicken-thighs, and minced onion. Season with salt and pepper.
- 3
Heat a non-stick pan over medium heat with a drizzle of olive oil.
- 4
Pour 1/4 cup of batter per pancake into the hot pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- 5
Repeat with remaining batter. Serve warm.
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