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Chicken and mushroom pancakes
- Jane Thynne
Published: January 31, 2024 at 4:14 PM
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Makes up to 8 pancakes
Easy
Prep: 20 mins
Cook: 25 mins
Simple to make finger-food pancakes, stuffed with creamy chicken and mushroom. Suitable from 11 months
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Skip to ingredients
We don't often think of turning pancakes into a main meal but rolling pancakes around this creamy chicken and mushroom filling makes a great finger-food dish for older babies – that grown-ups will happily tuck into, too.
For a variation, you could try placing the rolled pancakes in an oven-proof dish, sprinkling them with grated cheese and baking until golden.
Ingredients
-
75g plain flour
-
2 eggs
-
150ml milk
-
olive oil
for frying
-
225g chicken
finely chopped
-
100g mushrooms
sliced
-
100ml crème fraiche
-
½ tsp mustard
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Method
-
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 1 minute, then flip the pancake and cook for a further 1 to 2 minutes or until the base is golden.
-
step 6
Set aside and make your next pancake. Continue until all the batter is used up.
-
step 7
Heat a small amount of oil in a frying pan and add the chicken.
-
step 8
Once the chicken is thoroughly browned, add the mushrooms and cook for a further 3 minutes.
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step 9
Add the crème fraiche and mustard. Cook for a further 5 minutes.
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step 10
Spoon some chicken mixture in the centre of each pancake and roll them up. Serve.
Authors
Jane Thynne
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