Spicy Chicken and Vegetable Pancakes

Method

1. Mix flour, egg and milk together and whisk to a smooth consistency. Set aside for 20 minutes.
2. Heat the oil in a large frying pan. Pour in half the pancake mixture, cook for 1 minute until it thickens then slide a spatula under the pancake, lift and then flip. Cook on the other side for another minute until golden. Set aside on a plate and repeat with the remaining batter mixture.
3. Stir fry the chicken for 8-10 minutes to ensure it is heated thoroughly then add the vegetables and stir-fry for another 2 or 3 minutes. Take off the heat and add sweet chilli sauce.
4. Share the stir-fried mixture between the pancakes. Add the avocado and fold the pancakes up into triangles.