Pumpkin pancakes with creamy chicken filling
Make breakfast fun with these light and fluffy pumpkin flavoured pancakes with a creamy chicken filling. Simply delicious!
- Recipe serves:4 to 5
- Preparation Time20 Minutes
- Cooking Time30 Minutes
Ingredients
- For pancakes
- 300g boiled pumpkin
- 200g flour
- 50g Astra
- 50ml milk
- 1 ½ teaspoon baking powder
- 100ml water
- Salt and pepper to taste
- For the filling
- 400g minced chicken
- 2 Knorr Chicken Cubes
- 1 onion, chopped
- 2 cloves garlic, chopped
- 75g Astra
- 75g flour
- 50ml fresh cream
- 75ml milk
- Handful of spring onion leaves
- Salt and pepper to taste
METHOD
- Mash the pumpkin into a smooth paste. Mix in flour, Astra, eggs, baking powder, milk, salt and pepper (to taste). Mix with a spoon until combined well.
- Add water gradually and mix well to form the right consistency.
- Heat a frying pan and melt a knob of Astra and pour a small amount of the pumpkin batter and spread to make a pancake.
- Fry till golden on both sides.
- Meanwhile, in another pot, melt the Astra and add the minced chicken, onion, garlic and cook for a few minutes.
- Mix in the flour, stir and add the milk. When the mixture becomes bubbly, add the Knorr cube, fresh cream and the spring onion leaves. Mix well and take off heat.
- Place a small amount of the chicken mixture onto a pancake and roll. Serve hot.
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Chef’s Tip:
For a sweeter pancake you can add some sugar into the batter and serve with maple syrup or honey.
