Savoury Pancakes With Honey Butter Chicken
Pancakes for dinner? Why not? These savoury pancakes are everything you will desire in a dinner. Fluffy giant pancakes stacked high and topped with crispy honey butter chicken. All finished with a drizzle of rich, golden honey butter sauce.
If you are looking for a pancake recipe for Shrove Tuesday or any other day, this is it! You can be assured that it will be a hit with the family. It is pure perfection on a plate! Do not miss the video below on how to make it.
Pancakes are a versatile dish that can be enjoyed as a sweet breakfast treat or savoury meal for dinner. This recipe is inspired by a meal I had at Playfoot Cafe and Bars in Monton, Eccles (Not sponsored, by the way). The £13 spent on their Korean fried chicken and buttermilk pancakes was well spent!
However, eating out all the time is not sustainable, so I had to recreate it at home. I use store-bought frozen battered chicken and cook it in the air fryer to save time.
I hope you enjoyed this recipe as much as I loved putting it together for you all.
Related recipe: Corned beef hash with eggs
What you will need
Flour: I used self-raising flour as opposed to plain flour
Egg
Baking powder
Baking soda
Nutmeg
Milk: I used semi-skimmed milk but any milk would work, including buttermilk.
Sugar
Green onion
Unsalted butter
Honey butter chicken ingredients
Frozen breaded chicken: use any frozen breaded chicken you prefer
Honey
Butter
Cilantro (coriander)
Salt to taste
Notes:
- You can cook both dishes simultaneously.
- If you’re using all-purpose flour, add 4 teaspoons of baking powder.
How to make savoury pancake for dinner
Add all the dry ingredients to a bowl, stir to combine and make a well in the middle.
Add the wet ingredients and stir to combine. It’s okay if there is a little lump in it.
Place a pan on medium heat, lightly spray it with olive oil or rub it with butter, depending on which you fancy.
Scoop a little batter with a measuring cup or a ladle and pour it into the pan (I used 2 x 1/3 cup to make a giant pancake), spreading to form a round shape. Sprinkle chopped green onions over it. Let it cook for 2-3 minutes or until bubbles form on the surface.
Flip over and let cook for another 2-3 minutes or until golden brown.
Repeat this process until all the batter is used up. Keep warm in an oven set at a low temperature while preparing the honey-glazed chicken.
How to make honey butter chicken
Cook the chicken: Preheat the air fryer to 400F/200C for 3 minutes
Add the breaded chicken strips to the air fryer basket in a single layer. There is no need to spray with oil.
Cook for 9-10 minutes, flipping it halfway through the cooking time. Remove from the air fryer basket and transfer to a bowl.
Make the sauce: Melt butter on medium-low heat in a saucepan. Add honey and stir to combine until well incorporated. Stir in the chopped cilantro (coriander). Season with a pinch of salt to taste and stir to combine.
Pour half of the sauce over the cooked chicken and toss to combine.
Stack the pancakes and top with the honey butter chicken. Serve the remaining sauce over the pancakes. Enjoy!
Oven instructions
Preheat your oven to 400F/200C.
Place the frozen breaded chicken on a baking sheet and bake for about 20 minutes, flipping halfway through.
In a small saucepan, melt the butter and honey together until well combined.
Add in chopped cilantro and salt to taste.
Once the chicken is cooked, brush with the honey-butter mixture and return to the oven for an additional 5 minutes.
Serve hot with your pancakes and enjoy!
Watch how to make it
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Savoury Pancakes With Honey Butter Chicken
Ingredients
- 300 g flour I used self-raising flour as opposed to plain flour. See notes
- 1 Egg
- 2 teaspoons baking powder
- ⅓ teaspoon baking soda
- pinch of nutmeg
- 1 ¾ cups milk see notes
- 2 Tablespoons sugar
- 4 spring onions finely chopped
- 3 Tablespoons unsalted butter
Honey butter chicken ingredients
- 400 g frozen breaded chicken Use any frozen breaded chicken you prefer
- 4 tablespoons honey
- 100 g butter
- 2 Tablespoons cilantro (coriander) finely chopped
- Salt to taste
Instructions
Make the pancake
- Add all the dry ingredients to a bowl, stir to combine and make a well in the middle.
- Add the wet ingredients and stir to combine. It’s okay if there is a little lump in it.
- Place a pan on medium heat, lightly spray it with olive oil or rub it with butter, depending on which you fancy.
- Scoop a little batter with a measuring cup or a ladle and pour into the pan (I used 2 x ⅓ cup to make a giant pancake), spreading to form a round shape, and sprinkle chopped green onions over it. Let it cook for 2-3 minutes or until bubbles form on the surface.
- Flip over and let cook for another 2-3 minutes or until golden brown.
- Repeat this process until all the batter is used up. Keep warm in an oven set at a low temperature while preparing the honey-glazed chicken.
How to make honey butter chicken
- Cook the chicken: Preheat the air fryer to 400F/200C for 3 minutes
- Add the breaded chicken strips to the air fryer basket in a single layer. There is no need to spray with oil.
- Cook for 9-10 minutes, flipping it halfway through the cooking time. Remove from the air fryer basket and transfer to a bowl.
- Make the sauce: Melt butter on medium-low heat in a saucepan. Add honey and stir to combine until well incorporated. Stir in the chopped cilantro (coriander). Season with a pinch of salt to taste and stir to combine.
- Pour half of the sauce over the cooked chicken and toss to combine.
- Stack the pancakes and top with the honey butter chicken. Serve the remaining sauce over the pancakes. Enjoy!
Oven instructions
- Preheat your oven to 400F/200C.
- Place the frozen breaded chicken on a baking sheet and bake for about 20 minutes, flipping halfway through.
- In a small saucepan, melt the butter and honey together until well combined.
- Add in chopped cilantro and salt to taste.
- Once the chicken is cooked, brush with the honey-butter mixture and return to the oven for an additional 5 minutes.
- Serve hot with your pancakes and enjoy!
Notes
- If you’re using all-purpose flour, add 4 teaspoons of baking powder.
- I used semi-skimmed milk, but any milk would work for this recipe, including buttermilk.
- You can cook both dishes simultaneously. If the chicken is not ready in time for the pancakes, you can warm the pancakes in the oven (on a tray in a single layer) @200F/100C
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and quick fluffy pancake recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
