Monday, 5 September 2011

Mushroom Pancakes with Chicken and Leek

Chicken Leek & Mushroom Pancakes

Recipe Ingredients

(Serves 4)
  • 375 mL CARNATION Light & Creamy Evaporated Milk
  • 2 eggs
  • 1 cup gluten free plain flour
  • 1 leek
  • 1 cup water
  • 1/2 (300g) cooked chicken, skin and bones removed, chopped
  • 1 cup sliced mushrooms
  • 2 pkts  Creamy Chicken Soup
  • oil, for spraying

How to make

1. Trim and wash leek cut in half, chop green half. Combine ½ can CARNATION Light & Creamy Evaporated Milk with eggs, stir in flour and water, mix until smooth, add chopped leek.
2. Spray oil in fry pan, heat. Use all of mix to make four large pancakes, cover and keep warm.
3. Chop white of leek, spray oil in fry pan and fry with mushrooms for 2 minutes, add cooked chicken and fry for further minute, remove from heat. Empty both packs of  Creamy Chicken Soup into measuring jug and make up to 250mL with boiling water, stir briskly with a fork until smooth. Add to fry pan with ½ can CARNATION Light & Creamy Evaporated Milk, put back on heat stirring through chicken, leek and mushroom mixture until it starts to boil.
4. Remove from heat divide mixture into four then place along centre of pancake fold over, repeat with other 3 pancakes. Serve
Preparation time:
15 minutes
Cooking time: 

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