Jon Whitaker//Hearst Owned

Chicken and Veggie Pancake filling

Name: Chicken and Veggie Pancake filling
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 125 g (4oz) plain flour; 1 large egg; 550 mL (19fl oz) milk; 50 g (2oz) butter; 350 g (12oz) chicken thigh fillets, finely sliced; 1 onion, finely chopped; 250 g (9oz) mushrooms, roughly chopped; 100 g (3 1/2oz) frozen sweetcorn; 100 g (3 1/2oz) frozen peas; 1 1/2 tbsp wholegrain mustard

Bring the pancakes and filling to the table and let everyone assemble their own supper.

By The GH Kitchen TeamPublished: 11 July 2013

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Yields:

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Cal/Serv:

411

Ingredients

125 g (4oz) plain flour
1 large egg
550 ml (19fl oz) milk
50 g (2oz) butter
350 g (12oz) chicken thigh fillets, finely sliced
1 onion, finely chopped
250 g (9oz) mushrooms, roughly chopped
100 g (3 1/2oz) frozen sweetcorn
100 g (3 1/2oz) frozen peas
1 1/2 tbsp wholegrain mustard

Directions

1. Step 1
  Start by making the pancake batter. Put 100g (3½ oz) of the flour into a large bowl. Make a small well in the centre and crack in the egg. Start to whisk the egg into the flour, and gradually incorporate 300ml (½ pint) of the milk until you have a smooth batter. Cover and leave to chill while you make the filling.
2. Step 2
  Heat 15g (½oz) of the butter in a medium non-stick frying pan over a medium heat and fry the chicken until golden and cooked through. Lift the chicken out into a bowl. Next, fry the onion and mushrooms in the same pan until softened, about 10min. Stir in the sweetcorn and peas and tip into the chicken bowl - set pan aside to use later.
3. Step 3
  Next melt 25g (1oz) of the remaining butter in a large pan over a medium heat. Stir in remaining flour and cook for 30sec. Remove from heat and whisk in the remaining milk a little at a time until smooth. Return to the heat, whisking constantly, until the mixture thickens. Stir in the mustard and chicken mixture, check the seasoning and set aside to reheat later.
4. Step 4
  Wipe the frying pan and return it to the hob over a medium-high heat. Melt a little of the remaining butter in the pan, then add a large spoonful of the pancake batter, swirling the pan until the base is coated (tip any excess back into the batter bowl). Cook until the base of the pancake is golden, flip and cook for a further 1-2min. Turn pancake out on to a plate or board and cover with foil to keep warm. Repeat with remaining butter and mixture to make about eight pancakes. Serve with the reheated chicken filling and a green salad.

Per Serving:

Calories: 411
Fibre: 4 g
Total carbs: 41 g
Sugars: 10 g
Total fat: 13 g
Saturated fat: 4 g
Protein: 36 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time