Chicken and Banana Pancakes Recipe
Ingredients
| Pancakes | ||
| Flour | 4 Ounce | |
| A large pinch of salt | ||
| Egg | 1 | |
| Cooking oil | 2 Teaspoon | |
| Milk or water | 1/2 Pint | |
| Butter | 1 Ounce (Filling) | |
| Flour | 1 Ounce (Filling) | |
| Milk | 1/2 Pint (Filling) | |
| 8 oz chicken, cooked and diced | ||
| Bananas | 2 , diced (Filling) | |
| Sweetcorn | 7 Ounce, drained (Garnish) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix flour with salt.
Make a well in centre and add egg and oil.
Stir from centre, drawing in flour and adding milk as mixture stiffens.
Fry pancakes in a little fat until golden brown on both sides.
Keep warm.
Melt butter, stir in flour; stir in milk, simmer for 1 min.
Stir in chicken, banana, salt and pepper; heat through.
Pile a little filling on each pancake, roll up, place in heatproof dish.
Bake for 15 min.
Heat sweetcorn.
Use for garnish.
Make a well in centre and add egg and oil.
Stir from centre, drawing in flour and adding milk as mixture stiffens.
Fry pancakes in a little fat until golden brown on both sides.
Keep warm.
Melt butter, stir in flour; stir in milk, simmer for 1 min.
Stir in chicken, banana, salt and pepper; heat through.
Pile a little filling on each pancake, roll up, place in heatproof dish.
Bake for 15 min.
Heat sweetcorn.
Use for garnish.
Chef
