Chicken and Ricotta Pancakes with Salad

From cooking.weloveit.info

Serves 2

Ingredients

The Pancake

• 50 g Wholemeal Plain Flour.
• 50 g Plain Flour..
• 1 Egg, beaten.
• 175 ml Milk.
• 2 tsp Poppy seeds (optional).

The Salad

• 1 tbsp oil.
• 1 garlic clove, crushed.
• 1 slice white bread, crusts removed, cut into 1 cm cubes.
• 1/2 small cos or romaine lettuce.
• 3 tbsp olive oil.
• 1 tbsp fresh lemon juice.
• 1 tbsp creme fraiche.
• 1 tbsp finely grated Parmesan.

The Pancake Filling

• 225 g stir fry chicken strips.
• Good splash of dry white wine.
• 100 g ricotta cheese.
• 2 tsp mustard.
• Small handful baby spinach leaves.
• Salt and pepper.

Method

1. Make the batter ; sift the flours and pinch of salt into a bowl, then tip in the contents of the sieve. Make a well in the centre and add the egg. Gradually add the milk, whisking to a smooth batter. Stir in one tbsp of water and the poppy seeds, if using, set asside.
2. Make the salad croutons ; heat the oil in a frying pan add the garlic and bread, and stir fry until crispy and golden. Drain on kitchen paper and set aside.
3. Make the pancakes.
4. Make the pancake filling ; in a frying pan, heat the oil and stir fry the onion and mushrooms for 1 mins. Add the chicken and stir fry for 2 mins. Add the wine, cover and simmer for about 10 mins until the chicken is cooked through.
5. Meanwhile, make the salad ; slice the lettuce and place in a bowl. Mix the olive oil, lemon juice and creme fraiche ; stir in the cheese and season with salt and pepper. Pour the dressing over the lettuce, toss well. Sprinkle the croutons on top.
6. Stir the ricotta and mustard into the hot chicken mixture, then add the spinach leaves. Stir until the leaves have wilted and season with salt and pepper. Spoon some of the chicken mixture along each pancake, then roll up. Place two on each serving plate, spooning any extra mixture over the top. Serve with the salad.