Cheesy Chicken Pancakes

1. 1 Chicken breast filletpack 800 g ≈ $7.23 125 g
2. 2 Hard cheesepack 200 g ≈ $2.70 25 g
3. 3 Wheat flour 30 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Kefirpack 900 ml ≈ $2.13 50 ml
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut 500g chicken¹ breast into small 5mm cubes. Grate 100g cheese on a box grater, finely chop 1 tbsp fresh dill⁶.

2. Mix chicken¹, 1 egg, cheese, dill⁶, 100ml kefir⁵, ½ tsp salt, and ¼ tsp black pepper.

3. Stir in 50g all-purpose flour until a thick batter forms.

4. Let the batter rest for 20 minutes.

5. Heat 1 tbsp oil in a nonstick skillet over medium heat. Spoon 2-tbsp portions of batter into the pan.

6. Fry 4–5 minutes per side until golden and cooked through (no pink inside).

7. Serve with sour cream or extra kefir⁵ if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.