Serves 4
- 340 g sweet corn
- 6 spring onions
- 1 fresh red chilli
- 2 large free-range eggs
- 200 g ricotta cheese
- 150 g whole meal self raising flour
- 50 ml semi-skimmed milk
- 60 ml olive oil
- 400 g corn-fed chicken breast (cooked and shredded)
- 400 ml béchamel sauce
- 8 button mushrooms (sliced)
Method
place sweet corn into a bowl, Trim the spring onions and finely slice with the chilli (deseed), then add to the bowl along with the eggs, cottage cheese and sieved flour. Mix together, gradually pour the milk to a thick batter. Season with sea salt and freshly ground black pepper.
Put a large non-stick frying pan on a medium heat and wipe with a piece of oiled kitchen paper. Add small ladles of batter to one side and flatten them slightly. Once the pancakes are golden on the bottom, turn them over to cook on other side until golden, Serve two per plate. For chicken, add oil in pan, sauté chicken then add sliced mushrooms, sauté and season, add béchamel sauce. Combine all ingredients; pour on top of pancakes …