Cornmeal Pancakes with Crispy Chicken
Sliced Apples
Ingredients
- 1 (25-oz) pkg frozen crispy chicken tenderloins
- 1½ cups self-rising cornmeal mix
- 1½ cups self-rising flour
- 2 tsp sugar
- ½ tsp salt
- 3 large eggs
- 2 cups buttermilk
- 5 Tbsp butter, melted
- 1 (8-oz) bottle pancake syrup
Instructions
- Cook chicken according to package directions; cut into bite-sized pieces.
- Meanwhile, whisk together cornmeal, flour, sugar, and salt in a large bowl. Whisk together eggs, buttermilk, and butter in a second bowl; add to cornmeal mixture, stirring just until dry ingredients are moistened.
- Preheat a lightly greased griddle or nonstick skillet over medium heat. Pour about ¼ cup batter for each pancake onto hot griddle. Cook until tops are covered with bubbles; turn and cook other sides.
- Divide pancakes among 6 plates. Top with chicken; drizzle with syrup.
Side Dish Ingredients
- 3 Gala apples, cored and sliced
Side Dish Instructions
- Serve apples alongside pancakes.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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