Stuffed Savoury Pancake

Stuffed Savoury Pancake

Ingredients

A

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

B

• 100 g Self-Rising Flour
• 2 Eggs, well beaten
• 1 tablespoon Cooking oil
• 250 mlNESTLÉ Low Fat Milk

C

• 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.