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Chicken and Mushroom Pancake
Category : Chicken, Desserts and baking dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- 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 and 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 batter into 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 butter in a saucepan.
- Saute onions until translucent.
- Add mushrooms and cook for 2-3 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 and pepper.
- Add the basil leaves.
- Spoon the filling onto a quarter of each pancake.
- Fold in half and then half again to make trianges.
- Top generously with grated cheese, bread crumbs and dot with remaining butter.
- Bake at 190 C for 20 mts until golden and bubbly.
- Serve immediately.
Ingredients:
For Pancake:
1/2 cup - flour
1 - egg
300 ml - milk
1 tbsp oil + extra for cooking
1/2 tsp - salt
For Pancake:
1/2 cup - flour
1 - egg
300 ml - milk
1 tbsp oil + extra for cooking
1/2 tsp - salt
For Filling:
1 1/2 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
dried breadcrumbs
few basil leaves
pepper to taste
salt to taste
RECIPES BY REHANA KHAMBATY
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