Chicken Leek and Mushroom Pancakes

  • cooking time
    10 m
  • calories per serve
    479 cal
  • serves
    4
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
2
Eggs
1 cup
Gluten free plain flour
1
Leek
1 cup
Water
1/2
Cooked chicken, skin and bones removed, chopped (300g)
1 cup
Sliced mushrooms
2 pkts
Pre-made gluten free creamy chicken soup
Oil for spraying
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
69 g
2003
31.4
13.8
4.5
54.8
21.8
553
37
327
Average Quantity
per:
100 g
2903
46
20
7
79
32
801
54
474

Method

  1. Trim and wash leek cut in half, chop green half. Combine ½ can NESTLÉ CARNATION Light & Creamy Evaporated Milk with eggs, stir in flour and water, mix until smooth, add chopped leek.

  2. Spray oil in fry pan, heat. use all of mix to make four large pancakes, cover and keep warm.

  3. Chop white of leek, spray oil in fry pan and fry with mushrooms for 2 minutes, add cooked chicken and fry for further minute, remove from heat. Empty both packs of gluten free creamy chicken soup into measuring jug and make up to 250ml with boiling water, stir briskly with a fork until smooth. Add to fry pan with ½ can NESTLÉ CARNATION Light & Creamy Evaporated Milk, put back on heat stirring through chicken, leek and mushroom mixture until it starts to boil.

  4. Remove from heat divide mixture into four then place along centre of pancake fold over, repeat with other 3 pancakes. serve

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