Once you have mastered this pancake recipe you will be whipping these up all the time to fill with your leftovers.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
50g plain four
1 tablespoon oil
150g vegetables, chopped (you can use raw, cooked or frozen)
2 tablespoons sweet chilli sauce
50g cooked chicken
1 avocado, diced
Mix flour, egg and milk together and whisk to a smooth consistency. Set aside for 20 minutes.
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.
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.
Share the stir-fried mixture between the pancakes. Add the avocado and fold the pancakes up into triangles.