Crispy chicken pancakes

Crispy chicken pancakes


  1. Preheat the oven to 220ºC / Fan 200ºC / Gas Mark 7. Line a baking tray with baking parchment.
  2. Empty the Lake District Dairy Co. Garlic & Herb Cooking Sauce into a bowl, add the cooked chicken, ham and sweetcorn and mix well.
  3. Lay the pancakes out and divide the filling between them, heaping it on one half of each pancake. Fold over the pancakes and lay them on the lined baking tray.
  4. Mix the breadcrumbs and cheese together and sprinkle the mixture over the pancakes.
  5. Bake for 15 mins or until golden brown and crisp. Serve hot with a green salad on the side.

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This oven-baked dish is healthy and ready in only 20 minutes


200g Lake District Dairy Co. Garlic & Herb Cooking Sauce
400g cooked chicken, diced
75g ham, chopped
1 (198g) can of sweetcorn, drained
4 ready made pancakes
40g dried white breadcrumbs
15g fresh Parmesan cheese, grated
Green salad to serve


Time: 5 mins
Serves: 4
Nutrition: n/a