Pancakes with chicken

Pour the chicken breasts with cold water so that the meat is completely hidden. Add salt to taste and peeled vegetables to the pan. Bring everything to a boil, remove the foam and continue to cook for 10-15 minutes over medium heat. Please note that if you overcook the meat, it will become less tasty and dry, so keep an eye on the time.

Mix all the ingredients for the dough and mix well to get rid of any lumps. The dough should be homogeneous and liquid. By the way, you can make pancakes on kefir, they will not get worse from this.

We warm up a well oiled pan, and begin to fry pancakes on it. Fry on one side until the top is dry.

We put ready pancakes from the firebox, fried side up.

Cut the celery stalks into 4 parts, then chop them. Cut the onion into thin strips.

Saute the onion and celery over medium heat until soft.

Grind the chicken meat with a blender or meat grinder, add the fried celery and onion to the meat.

Add a little broth, as much as the meat can absorb. Check the meat for salt, if necessary, add salt.

We spread 1 tablespoon of the filling on the pancake and wrap it in an envelope.

Fry the resulting envelopes again in a pan on both sides. If before frying, you froze them for future use, then first fry for some time under the lid to warm the meat.