Chicken and mushroom pancakes

  • 6 to 8

A fun way for children to enjoy chicken in a creamy pancake, suitable from 11 months

Chicken and mushroom pancakes
  • 75g plain flour
  • 2 large eggs
  • 150ml milk
  • 1 dash olive oil
  • 225g chicken, finely chopped
  • 100g mushrooms, sliced
  • 100ml crème fraiche
  • 0.5tsp mustard


  • Step 1

    Place the flour and eggs in a large bowl with half of the milk. Whisk the mixture until no lumps remains, then whisk in the remaining milk until the batter is smooth.

  • Step 2

    Pour into a jug and set aside.

  • Step 3

    Heat a little oil in a 20cm diameter non-stick frying pan.

  • Step 4

    Pour a little batter into the pan and then tilt the pan to spread it thinly and evenly over the base.

  • Step 5

    Cook for about two minutes or until the top is set.

  • Step 6

    Flip the pancake and cook for a further 1-2mins or until the base is golden.

  • Step 7

    Set aside and make your next pancake.

  • Step 8

    Heat the oil in a frying pan and add the chicken.

  • Step 9

    Once the chicken is thoroughly browned, add the mushrooms and cook for a further three minutes.

  • Step 10

    Add the crème fraiche and mustard. Cook for a further five minutes.

  • Step 11

    Spoon into the pancakes and roll.