Rather than making a bunch of smaller pancakes on the stovetop, this recipe has you prepare one generous sized pancake in a sheet pan in the oven, making this savory version ideal for serving a large crowd at brunch or a casual dinner. It's chock full of nutty cheese, smoky bacon, and shredded chicken breast meat, with creamy mozzarella (two cheeses are better than one) scattered over the top before baking.


  • 1 cup milk (at room temperature)
  • 1 cup flour
  • 1 teaspoon baking powder
  • 4 large eggs (or 5 small eggs)
  • 1/2 teaspoon salt
  • 50 grams margarine
  • 6 slices gouda cheese
  • 5 slices smoked bacon
  • 2 cooked chicken breasts
  • 6 parsley sprigs
  • oregano (to taste)
  • garlic powder (to taste)
  • 1/2 cup grated mozzarella cheese


  1. Place the milk, flour, baking powder, eggs and salt in a bowl and mix with an electric mixer or whisk until combined. Set aside.
  2. Place the margarine in an baking pan. Heat oven to 356°F and place the pan inside.
  3. Cut the Gouda cheese and the bacon into strips and set aside.
  4. Shred the chicken breasts and set aside.
  5. Remove pan from oven once margarine is nearly melted and tilt pan to coat the entire bottom of the pan.
  6. Carefully, pour the batter into the pan. Layer the shredded chicken, bacon and Gouda cheese in the pan.
  7. Sprinkle with chopped parsley, oregano, garlic powder and mozzarella.
  8. Bake for 20 to 25 minutes.
  9. Place under the broiler (taking care to check often) for the last 5 minutes to brown.
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