These delicious savoury pancakes filled with creamy garlic chicken and mushrooms would make a perfect supper dish on pancake day, or any other day! The filling is easy to make and ideal for using up any leftover roast chicken.
Next Tuesday is Shrove Tuesday, also known as pancake day. So today I am sharing my recipe for a simple, easy to make, and absolutely delicious savoury chicken filling, perfect for pancakes with you. Last year I posted my step by step method How to Make Pancakes so there is no excuse. If you haven’t made pancakes before I am sure you soon will.
As I said in my post last year, my favourite pancakes are simple ones served with lemon and sugar and that is what I usually serve on pancake day. However, I am also very partial to a savoury pancake every now and then.
The creamy garlic chicken and mushroom filling in these is a case in point. Ideal for using up chunks of left over roast chicken, and it makes for a fabulous supper dish. I also like to serve pancakes as a starter, in which case I would serve one per guest.
If you fancy trying something different this year, I am pretty sure you are going to like these.
Pancakes with creamy garlic, chicken, and mushroom
- 100 g plain flour
- 2 eggs
- 300 ml milk
- oil for frying
- 1 tsp vegetable oil
- 25 g butter
- 1 onion sliced
- 1 -2 cloves of garlic crushed
- 200 g mushrooms sliced
- 225 g cooked chicken cut into bitesize chunks
- 2 tbsp dry white wine or chicken stock
- 150 g light cream cheese
- salt and freshly ground black pepper to taste
- Make the pancakes and keep warm (How to Make Pancakes step by step).
- To make the filling, heat the oil and butter together in a frying pan and gently cook the onion until softened. Stir in the garlic.
- Add the mushrooms and cook for 5-10 minutes until softened. Add the chicken.
- Stir in the wine or stock and allow to bubble for a few moments, then stir in the cream cheese.
- Heat gently, stirring until piping hot. Season to taste with salt and pepper. Stir in the parsley.
- Divide the chicken mixture between the pancakes and fold up into triangles or parcels. Serve immediately sprinkled with a little extra parsley.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Prefer a sweet pancake recipe? In that case I’m sure you will love my Coconut and Banana Pancakes. These have the bonus of being gluten and dairy free so ideal for anyone on a restricted diet.