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Creamy chicken and mushroom pancakes

  • 0:20 Prep
  • 0:50 Cook
  • 4 Servings
  • Advanced


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Source: taste.com.au


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