Can I bake these instead of frying?

Yes, place them on a parchment-lined baking sheet and bake at 180°C (350°F) for 20–25 minutes, flipping once. They'll be healthier.

Why do the pancakes fall apart while frying?

The mixture may not be smooth enough, or there's too little moisture. Blend until smooth and add an extra tablespoon of mayo if needed.

Can I add an egg for binding?

Yes, adding one egg helps the pancakes hold together better. Just blend it in with the other ingredients.

What should I serve these with?

They're perfect with fresh salad, sour cream, or garlic sauce. Also great with mashed potatoes or rice.

Chicken pancakes with mushrooms and cheese

Name: Chicken pancakes with mushrooms and cheese
Total time: 20 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken breast — 300 g; Button mushrooms — 100 g; Hard cheese — 100 g; Garlic — 5 g; Mayonnaise — 60 g; Spice — 2 g; Salt — 3 g

30min

570g

Nutrition per 100g

206

Imagine golden, crispy pancakes with a juicy filling of chicken, aromatic mushrooms, and gooey cheese. This dish is the ultimate family-friendly dinner – simple, hearty, and absolutely delicious. In just 30 minutes, you'll have a hot meal that everyone will love.

Fried FoodsPancakesMeatFats & OilsMushrooms

WHAT YOU WILL NEED

From ingredients

7 products

Main

Chicken breast300 g

Button mushrooms100 g

Spices & Sauce

SIMPLE PROCESS

Step by step recipe

The secret to these pancakes is blending all ingredients in a food processor until smooth. This creates a dense 'batter' that holds together perfectly during frying. Use fresh mushrooms and quality cheese for the best flavor. Mayonnaise adds moisture, but you can substitute it with sour cream. Fry over medium heat to ensure the pancakes cook evenly without burning.

Step 1

Prep the ingredients

Cut chicken breast (300 g / 10.5 oz), mushrooms (100 g / 3.5 oz), hard cheese (100 g / 3.5 oz), and garlic (5 g / 1 clove) into chunks for easy blending.

Step 2

Blend everything

Place all ingredients in a blender with mayonnaise (60 g / ¼ cup), salt (3 g / ½ tsp), and spices (2 g / ½ tsp). Blend until smooth and paste-like – about 30–40 seconds.

Step 3

Fry the pancakes

Heat vegetable oil in a skillet over medium heat. Drop spoonfuls of the batter (like for pancakes) and flatten slightly. Fry for 3–4 minutes per side until golden and cooked through.

Step 4

Serve hot

Transfer to a paper towel to drain excess oil. Serve warm with your favorite sauce or fresh vegetables.

CHEF'S TIP

Choose fresh mushrooms

Young, firm button mushrooms work best – they provide maximum flavor and moisture. Avoid older mushrooms that may be watery.

Don't overload the blender

Process ingredients in batches for a smooth, paste-like consistency. Overloading may leave large chunks, ruining the texture.

Fry over medium heat

Take your time – fry over medium heat so the pancakes cook through without burning on the outside. Flip when the bottom is golden brown.

Add herbs for freshness

Stir in finely chopped fresh dill or parsley for a bright, spring-like flavor boost.

SUBSTITUTIONS

Add your taste

Replace mayonnaise with sour cream For a lighter version, use 60 g (¼ cup) of sour cream instead of mayo – fewer calories and a milder taste.
Use turkey breast instead of chicken Turkey breast works equally well, offering a slightly milder flavor. Use the same amount.
Swap hard cheese for processed cheese Use 100 g of processed cheese (like cream cheese) for a creamier texture.
No mushrooms – use zucchini If you're not a mushroom fan, substitute with 100 g (1 cup) of grated zucchini – the pancakes will be juicy and light.

HOW TO STORE

How to Store Chicken Pancakes

Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet or microwave. Freezing is not recommended, as the pancakes become dry and lose their crispness upon thawing.

GOOD TO KNOW