Turn a breakfast favourite into a fun dinner option. These savoury pancakes combine flip-tastic appeal and kid-friendly flavours for a great midweek meal!
The ingredient of Creamy chicken and mushroom pancakes
- 1 cup plain flour
- 1 1/4 cups milk
- 2 eggs
- 20g butter, melted
- 20g butter
- 1 small brown onion, finely chopped
- 150g button mushrooms, sliced
- 2 tablespoons plain flour
- 3/4 cup pure cream
- 1/2 cup salt-reduced chicken stock
- 1 1/2 cups shredded cooked chicken
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus extra to serve
- 1/3 cup finely grated parmesan
The instruction how to make Creamy chicken and mushroom pancakes
- Combine flour and a pinch of salt in a bowl. Make a well in centre. Whisk milk and eggs in a jug. Pour milk mixture into flour mixture. Whisk until smooth.
- Heat an 18cm-round (base) non-stick frying pan over medium heat. Brush pan with a little melted butter. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes.
- Make the Filling: Melt the butter in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add mushroom. Cook, stirring occasionally, for 5 minutes or until mushroom is tender. Add flour. Cook, stirring, for 1 minute. Reduce heat to low. Gradually stir in cream and stock. Bring to a simmer. Add chicken. Cook, stirring occasionally, for 5 minutes or until slightly thickened and chicken is heated through. Remove from heat. Stir in parsley. Cool for 5 minutes.
- Preheat grill to medium-high. Place 1 pancake on flat surface. Top with 1/4 cup filling. Roll up to enclose filling. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Top with cheese. Grill for 5 minutes or until cheese is melted and golden. Serve sprinkled with extra parsley.
Nutritions of Creamy chicken and mushroom pancakesfatContent: 628.57 calories
saturatedFatContent: 39.2 grams fat
carbohydrateContent: 22.7 grams saturated fat
sugarContent: 38 grams carbohydrates
cholesterolContent: 29 grams protein
sodiumContent: 218 milligrams cholesterol