Saturday, 10 November 2012

Stuffed Savoury Pancake

Stuffed Savoury Pancake



  • 1 clove Garlic, minced
  • Onion, minced
  • 1 tablespoon Cooking oil



  • 100 g Green peas
  • 100 g Carrot, cubed
  • 250 ml Water
  • 200 g Chicken Meat, sliced
  • 200 g Button mushroom, quartered
  • 1 sachetMAGGI Cream of Mushroom Soup

Cooking Steps

    1. Heat oil and stir fry ingredients A until aromatic.
    2. Add in chicken meat, mushrooms and carrots. Fry for 2 minutes and stir in MAGGI Soup mixture.
    3. Cook over low heat, stirring consistently until gravy thickens. Add in green peas and pepper, remove from heat.
    4. Place flour in a mixing bowl, stir in NESTLÉ Low Fat Milk and eggs. Beat well until mixture is a smooth batter and stir in cooking oil.
    5. Heat non-stick frying pan and pour in some batter; swirl to form a thin pancake.
    6. Cook for about 1 minute or until underside is golden brown.
    7. Transfer to plate and keep warm. Repeat process with remaining batter.
    8. When serving, place 2 tablespoons of warm filling onto the centre of pancake, fold and roll over. Then serve immediately.

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