Ingredients (for 6 servings):
- 1 cup self-raising flower
- 2 cups cottage cheese
- 1 cup sour cream
- 4 eggs
- 300g diced bacon
- parsely
- 800g chicken
- cajun spice
Instructions:
- Cook bacon.
- Cut chicken into thin slices, sprinkle on cajun spice and stir-fry.
- Mix together flower, cheese, sour cream, eggs and parsely. Add bacon when ready.
- Heat a pan on maximum heat, then reduce to half. (For normal stainless steel pans, melt some butter in it.)
- Add mixture in batches. Don't make the pancakes more than about 15cm across or they'll fall apart. After about a minute or two, or when bubbles start to appear, flip them over with a spatula. Fry them on the reverse side for a shorter amount of time. Repeat until the mixture runs out. (I had to experiment with the timing and flipping technique, but even if you mangle the pancakes they'll still be edible. Just don't leave them cooking too long.)
- For each serving, place chicken pieces between two pancakes. Serve with salad.
