Chicken and Mushroom Pancake

Recipe by
Total Time:
2 hours
Serves:6
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Pakistani Style Haleem, Best Hyderabadi Dum Pukht Murgh Biryani, Easy Spicy Prawn Biryani

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3

Ingredients

  • For Pancake:
  • 1/2 cup - flour
  • 1 - Egg
  • 300 ml - Milk
  • 1 tbsp - oil
  • For cooking - oil
  • 1/2 tsp - salt
  • For Filling:
  • 1.5 cups - cooked chicken, shredded
  • 1 cup - mushrooms, sliced
  • 1/2 - onion, chopped
  • 3 oz - Butter
  • 1 oz - plain flour
  • 300 ml - Chicken stock
  • 8 oz - cheddar cheese, grated
  • Little - dried breadcrumbs
  • Few - Basil leaves
  • To taste - pepper
  • To taste - salt

How to Make Chicken and Mushroom Pancake

  • To prepare the pancakes, sift flour and salt in a bowl.
  • Make a well in the centre and break the egg in it.
  • Gradually whisk in the milk and oil. Make a smooth batter.
  • Cover and refrigerate for an hour.
  • Brush a 7 inch non-stick pan with oil and heat the pan on medium heat.
  • Pour 1/4 cup of batter on to it.
  • Tilt to spread the batter evenly.
  • Cook until the top is set and the bottom is browned slightly.
  • Invert and cook the other side, for 30 seconds, till slightly brown.
  • Cook the remaining pancakes like this.
  • For filling:
  • Melt 2 oz of butter in a saucepan.
  • Saute onions until translucent.
  • Add mushrooms and cook for 2 to 3 minutes.
  • Stir in the flour and cook for a minute.
  • Add the stock, bring to a boil.
  • Stir in the chicken.
  • Taste and add salt, pepper.
  • Add the basil leaves.
  • Spoon the filling onto a quarter of each pancake.
  • Fold in half and then half again to make triangles.
  • Top generously with grated cheese, bread crumbs and dot with remaining butter.
  • Bake at 190 degree C for 20 minutes, until golden and bubbly.
  • Serve immediately.