Chicken Pancakes

 

Chicken Pancakes

Servings | 4
Estimated POINTS® value per serving | 4

Pancake batter:-
4oz plain flour
salt
1 egg
1/4pt water
1/4pt skimmed milk

Filling:-
2 chicken breasts - roasted in own juice
1 can of low fat condensed chicken soup
(optional) any free vegetables - cooked

4 sprays of sunflower oil

topping:-
1oz half fat cheese

1. cut chicken into bite size pieces and mix with soup and any veg.
2. use 1 spray of oil and two tablespoons of batter to make pancake
3. spoon chicken mixture into centre of pancake and roll up, then place in a lasagne type dish
4. repeat steps 2 & 3 until 4 rolled pancakes have been made.
5. if any chicken mix is left this can be spooned over pancakes
6. Grate cheese over pancakes
7. place in oven, gas 5, 190 C, 375 F for 15 - 20 mins.