MMMmmmm pancakes! Who could resist these?? Today’s recipe, stuffed savoury pancakes, may be a breakfast recipe but frankly, you can have these anytime you like, right? Brunch, tea or supper!

This recipe, however, takes a little bit of time to prepare; approximately 45 minutes but it serves eight persons. Or four persons, two pieces each. Haha!

Enjoy and do let me know how this recipe turned out for you!

Ingredients A:
1 tablespoon cooking oil
1 onion, minced
1 clove garlic, minced

Filling:
200gm sliced chicken meat
200gm button mushrooms, quartered
100gm carrots, cubed
1 sachet cream of mushroom soup, mix with water
250ml water
100gm green peas
1 teaspoon coarsely ground black pepper

Pancake:
100gm self raising flour
250ml low fat milk
2 eggs, well beaten
1 tablespoon cooking oil

Preparation [Filling]:
1. Heat oil and stir fry Ingredients A until aromatic.
2. Add in chicken meat, mushrooms and carrots. Fry for two minutes and stir in soup mixture.
3. Cook over low heat, stirring consistently until gravy thickens. Add in green peas and pepper; remove from heat.

Preparation [Pancake]:
1. Place flour in a mixing bowl, stir in milk and eggs.
2. Heat non-stick frying pan and pour in some batter; swirl to form a thin pancake.
3. Cook for about one minute or until underside is golden brown.
4. Transfer to plate and keep warm. Repeat process with remaining batter.
5. When serving, place two tablespoons of warm filling onto the centre of pancake. Fold and rollover.
6. Serve immediately.

*Recipe and image courtesy of Nestle