Stacked rice and chicken pancakes layered with tomato sour cream.
240 gChicken breasts
2 eggsChicken eggs
80 gSour Cream
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35 gButter
200 gTomatoes
0.5 cupRice
1.75 cupsWater
1 cupFlour
To tasteSalt
To tasteBlack Pepper
Cook rice in salted water for 15 minutes.
Poach chicken breasts for 12 minutes and shred.
Mix rice, flour, eggs, shredded chicken, salt, and black pepper into pancake batter.
Cook small pancakes in butter for 3 minutes per side.
Simmer tomatoes for 6 minutes.
Stack pancakes with tomato and sour cream between layers.