Flippin' good pancake recipes

Bacon recipes

Grilled chicken pancakes

10 minutes

Poached chicken in coconut-and lime lace pancakes with sweet-and-tangy leaves

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4 free-range chicken-breast fillets
1 star anise
1 shaving lemon peel
1 large sprig fresh thyme
6 peppercorns
3 T olive oil
Juice of 1 lime
Maldon salt, to taste
3 ripe peaches, for serving
120 g sweet-and-tangy salad leaves

For the coconut-and-lime lace pancakes:

140 g cake flour
1 cup coconut milk
1 t baking powder
1 free-range egg
A pinch of salt
Zest of 2 limes

Method

Place the chicken-breast fillets in a saucepan along with the star anise, lemon peel, thyme and peppercorns. Add water to cover and bring to the boil.
Cover and remove from the heat. Allow the chicken to cool in the water, then remove it from the poaching liquid and shred.
Dress with the olive oil and lime juice and season with salt. Serve in coconut-andlime lace pancakes with slices of fresh peach and a handful of sweet-and-tangy leaves.

To make the coconut-and-lime lace pancakes: Combine the flour, coconut milk, baking powder, egg, salt and lime zest. Mix well, then set aside to rest for a few minutes.
Pour the mixture into a squeeze bottle and pipe a pattern in a hot, nonstick pan. Cook until golden, and repeat until the batter is finished.

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Poached chicken in coconut-and lime lace pancakes with sweet-and-tangy leaves

Poached chicken in coconut-and lime lace pancakes with sweet-and-tangy leaves

Ingredients

Method