Snack Pancake Cake with Chicken and Mushrooms
by Editorial Staff
A pancake cake with chicken and mushrooms is very easy to prepare, but it looks so impressive that all guests and family will be delighted. A pancake snack cake can become a real decoration of the table, and not only every day, but also festive.
Cook: 40 mins
Servings: 6
Ingredients
- Thin pancakes (22-24 cm in diameter) – 6 pcs.
- Chicken fillet – 250 g
- Marinated champignons – 180 g
- Carrots (large) – 1 pc.
- Bulb onions – 0.5 pcs.
- Hard cheese – 100 g
- Sunflower oil – 2 tbsp
- Mayonnaise – 150 g
Directions
- Let’s prepare the ingredients for a pancake snack cake. Boil the chicken breast in salted water. We will also boil one large carrot separately.
- Peel the onion, finely chop and fry in vegetable oil until soft
- We will disassemble the chicken breast into fibers, or you can cut the fillets into thin strips.
- Cut the mushrooms into plates. Grate the cheese on a fine grater.
- Mix half of the fried onions with mushrooms, the other half with carrots. Salt a little. The filling for the pancake cake is ready!
- Now it remains to “collect” the pancake cake with chicken, mushrooms, vegetables and cheese. Grease each pancake with a thin layer of mayonnaise (can be replaced with sour cream). 1st layer – half of chicken meat. 2nd layer – half of the mushrooms.
- 3rd layer – carrots. 4th layer – leftover chicken meat. 5th layer – the remaining mushrooms. 6th layer – grated cheese.
- Put the chicken and mushroom pancake cake in the refrigerator for 1 hour to soak.
Bon Appetit!
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