A great recipe for using up cooked chicken leftovers from a roast dinner.
- 75 Grams Plain Flour
- Pinch Salt
- 2 Large British Lion eggs
- 150 Milliliters Milk
- 2 Tablespoons Oil for frying
- 100 Grams Sliced open cup mushrooms
- 300 Milliliters Milk
- 25 Grams Butter
- 3 Tablespoons Plain flour
- 2 Tablespoons Wholegrain mustard
- 225 Grams Left-over cooked chicken, cut into bite size pieces
Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer place all the ingredients together in a food processor and blend until smooth.
Pour the batter into a jug. The batter can be made in advance and chilled for upto 8 hours before use.
Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre ad wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base.
Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
Cook for a further 1-2mins or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further 8-9 pancakes in the same way - it depends upon their thickness.
Making the filling:
Sauté sliced mushrooms in a little oil for 4 minutes. Transfer to a plate.
Add milk, butter and flour to the pan, bring to the boil, whisking all the time until a smooth sauce forms. Simmer for 1 minute. Remove from the heat and stir in the mustard, mushrooms and chicken. Season to taste and gently warm through until the chicken is hot.
Divide the mixture between 4-5 warm pancakes and serve with salad