Stuffed Savoury Pancakes with Mushroom Cream

Many years ago, when I was still working with an insurance company, I used to have my lunch with my colleagues at a food court located in a shopping mall which was just across the street.

The food court which was located at the ground floor serves Western, Indonesian and local cuisine at reasonable price.

My colleagues and I usually eat out for our lunch since there isn’t any pantry at our office building. It would gives mixed food odor if we order takeaway and dine in the air-conditioned office.

There was a hawker stand that sells Stuffed Savoury Pancakes for $3 of 2 pieces. This is a delicious snack for those who are trying to lose weight.

I love the mushroom cream flavor that was well blended with diced carrots and green peas, all folded up into a spring roll pattern with a lovely crisp pancake as the pancake vendor did.

Finally after a few months of patronizing the pancake vendor, managed to become of of her regular customer, I had managed to ask her for the pancake recipe which I had been looking for a long time.

She was kind to give me her secret recipe which I was very grateful for her kindness, not everyone is willing to share with you with secret of success.

Anyway, I had managed to make crispy, soft and fluffy pancakes which are similar to hers.

How to prepare Stuffed Savoury Pancakes with Mushroom Cream

As for the inner pancake fillings, it is easy to prepare.

A combination of:

• diced button mushrooms
• chicken fillets
• diced carrots
• green peas

Just stir fry all the ingredients together and heat up the mushroom cream soup.

Mix them together to get a thick mushroom gravy and lovely colorful ingredients.

Great idea for:

This pancake recipe is suitable for a quick breakfast, packed lunch box for school children, picnic ideas and teatime snack.

I had even prepared this pancake recipe for midnight snacking when I had a lot of work to do past midnight.

My kids are stuffed with pancake snow.

Try these pancakes today!

Stuffed Savoury Pancakes with Mushroom Cream

Ingredients

• 1 tbsp butter
• 1/2 red onion-minced
• 100g chicken fillets-diced
• 1/2 cup canned button mushrooms-drained,cut into quarters
• 2-3 tbsp of mushroom cream soup (can or packet) mix together with 120ml water
• 1 tbsp diced carrot
• 1 tbsp green peas

Pancake Ingredients

• 3/4 cup of plain flour
• 3/4 cup of self raising flour
• 250ml of warm milk
• 2 eggs-beaten
• 1 tbsp melted butter / olive oil

How to make fillings:

1. Heat up frying pan with butter. Saute onion and chicken until fragrant.
2. Add in button mushrooms, mushroom cream soup mixture and simmer.
3. Turn heat to low, don’t allow the soup to burn. Keep stirring to thicken the gravy.
4. Add in carrots and green peas.
5. Turn off heat, transfer to a bowl.

How to make pancakes

1. In a mixing bowl, sift in both flours through a sieve.
2. Make a hole in the centre of the flours.
3. Add in the milk and eggs together.
4. Beat until the batter turns smooth, no lumps ( thick balls of flour)
5. Add in melted butter and mix well.
6. Wash the frying pan. Heat it up with a little butter greased over it.
7. Pour in 2 ladle of pancake batter into the pan and swirl it into a circle so that the batter forms into a circle.
8. Once the edges of the pancakes turn crispy and brown, flip it over in order to cook the other side.
9. Repeat the same process until you had used up the whole batter.

How to roll up

1. Place the pancake on a flat plate
2. Scoop 1 tbsp of mushroom cream mixture, put it near to the edge towards you.
3. Lift up the pancake edge and fold it like a carpet.
4. Serve hot with beverages

• yield 3-4 persons

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