(Pouring batter)
Ingredients:
- 100 g (4 oz) plain flour
- 1 ml spoon (1/4 teasp.) salt
- 1 egg, beaten
- 250 ml (1/2 pt) milk
- 25 g (1 oz) bacon scraps
- 1 small onion, peeled and chopped
- 100 g (4 oz) cooked chicken, chopped
- oil for frying
- 250 ml (1/2 pt) white sauce
- 50 g (2 oz) cheese, grated
| Method: |
| Sift the flour and salt into a bowl. Add egg and milk and beat well to a smooth batter.Fry bacon scraps in a large frying pan until browned. Reserve some scraps for garnish. Add onion and cook until soft. Add chicken and cook for a few minutes.Heat oil in a shallow frying pan. Add just enough batter to cover base of pan. Fry quickly until underside is golden brown, then toss or turn pancake and cook lightly on the other side. Drain on absorbent paper. Repeat process until all the batter is used up.
Place spoonfuls of the chicken filling mixture on each pancake. Roll up and place in an ovenproof dish. Makes 4-6 pancakes. |
