Phoenix Piri-Piri Chicken Pancakes

🥞 Ingredients

• 2 cups cake flour
• 2 eggs
• 2½ cups milk
• ½ cup water
• 2 tbsp oil
• ½ tsp salt
• Butter or oil, for frying

• 600 g cooked chicken, shredded
• 1 tbsp oil
• 1 medium onion, finely chopped
• 1 red pepper, diced
• 2 tsp BlixSam Zesty Voël
• ½–1 tsp BlixSam Mirchi Fire, depending on your heat preference
• ½ cup Phoenix Under Fire Sauce
• 250 ml fresh cream
• ½ cup chicken stock
• 1 cup grated cheddar
• Black pepper to taste

• ¼ cup Phoenix Under Fire Sauce
• ½ cup fresh cream
• 1–1½ cups grated cheddar
• Chopped spring onion or parsley

🔥 Method

1. Whisk the pancake ingredients together until smooth. Allow the batter to rest for about 10 minutes, then fry 8–10 thin savoury pancakes. Set aside.
2. Heat the oil in a large pan. Add the onion and red pepper and fry until softened.
3. Add the Zesty Voël and Mirchi Fire and bloom briefly in the hot oil to release their flavour.
4. Add the shredded chicken and toss until well coated in the spices.
5. Stir in the Phoenix Under Fire Sauce, cream and chicken stock. Simmer gently for 5–8 minutes until you have a thick, creamy red piri-piri sauce.
6. Stir through half of the cheddar. Taste and add a little more Phoenix if you want extra fire. 🔥
7. Spoon the chicken filling down the centre of each pancake. Roll tightly and arrange seam-side down in a greased baking dish.
8. Mix the remaining Phoenix Sauce with the ½ cup cream and spoon it over the pancakes.
9. Cover generously with cheddar and bake at 180°C for 15–20 minutes, until bubbling and golden. Grill for the final 2–3 minutes for an extra-golden cheese crust.
10. Finish with spring onion or parsley and serve piping hot.

🌶️ BlixSam Tip