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Chicken Pancake Rolls


2     tablespoons (30 mL) butter
2     tablespoons (30 mL) flour
1     cup (250 mL) light cream or whole milk
Salt and pepper, to taste
2     cups (500 mL) chopped cooked chicken
1/2     cup (125 mL) chopped fresh mushrooms, sautéed
1/2     cup (125 mL) chopped toasted almonds
12     pancakes, 7 inches (18 cm) in diameter
Sour cream
1/2     cup (125 mL) grated cheddar cheese


To make sauce, melt 2 tablespoons (30 mL) butter in a frying pan, blend in flour, and cook, stirring, for a minute or two. Gradually add cream or milk, stirring until sauce is smooth and thick. Season to taste and let simmer a minute. Add chopped chicken, sautéed mushrooms and toasted almonds; mix well.

Use a mix of your favourite pancake batter to make the pancakes. They should be quite rich and tender. If
you use a prepared mix, add some extra melted shortening, a tablespoon (15 mL) of brown sugar and one lightly beaten egg.

Make 12 pancakes, about 7 inches (18 cm) in diameter. 

As each pancake is done, put 2 heaping tablespoons (30 mL) of the chicken mixture on it, roll it up and arrange, side by side, in a well-greased shallow baking dish, packed close together. Put a teaspoon or two (5-10 mL) of sour cream on top of each roll, sprinkle cheese over all, dot with butter and bake at 375ºF (190°C) for 20 minutes. Makes 12 pancake rolls, between 6 and 12 servings depending on appetite. Serve with a salad.

Chicken Pancake Rolls

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