Sweetcorn pancakes with lemon garlic chicken

Paul Merrett has the perfect dish for the weekend: succulent chicken with sweet golden pancakes and a feta salad
By Paul Merrett
Sweetcorn pancakes with lemon garlic chicken
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

For the pancakes

  • 100 g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp paprika
  • 2 eggs
  • 100 ml milk
  • 3 tbsp butter, melted
  • 100 g tinned sweetcorn
  • 1 red pepper, diced
  • 1 red onion, diced
  • 1 handful coriander, chopped

For the chicken

  • 1 chicken breast, skin removed
  • 1 dash olive oil
  • 1 lemon, zest only
  • 1 clove garlic, chopped

For the salad

  • 1 handful mixed leaves, e.g. rocket, frisee, gem, traviso, mache, ruby chard
  • 1 handful feta cheese
  • 1 spring onion, sliced
  • 1 dash olive oil
  • 1 aged balsamic vinegar

Method

1. For the pancakes: in a large bowl, combine all the pancake ingredients and mix well.

2. Cook the pancakes in a frying pan over a medium heat a spoonful at a time (to create pancakes about 2mm thick and 8cm across). Cook for 3-5 minutes each side until golden. Set aside and keep warm.

3. For the chicken: cover the chicken breast in olive oil, lemon zest and chopped garlic and cook on griddle pan for 5-8 minutes each side or until golden and cooked through.

4. For the salad: mix the salad leaves together in a large bowl, then add the crumbled feta and spring onions.

5. Dress with olive oil and balsamic vinegar.

6. Serve the chicken breast with the pancakes and salad alongside.

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