I made these for tea last night and they were absolutely delicious! Just 1 point each on No Count!
Ingredients (makes 4):
- 100g oats, blitzed in food processor
- 4 eggs
- 650ml skimmed milk
- 2 hot, cooked chicken breasts, chopped into small pieces
- 4 bacon medallions
- 1 onion, finely chopped
- 6 mushrooms, sliced
- 2 flat tbsp plain flour (4 points)
- a handful of parsley, chopped
- a slice of Warburtons medium wholemeal bread, blitzed into breadcrumbs
- Make the pancakes first.
- Whisk 3 of the eggs and 300ml of the milk together and pour into the oats.
- Whisk all the mixture together.
- Spray Frylight into a frying pan and pour in some of the mixture to cover the bottom of the pan.
- Turn once while cooking (it can take a while to get the hang of this).
- As you make each pancake, leave it on a plate to cool.
- Now for the filling: spray a wok/deep frying pan with Frylight and cook the onion for 5 mins.
- Add the mushrooms and bacon medallions and cook until the bacon is cooked.
- Stir in the flour and then pour in the remaining 350ml milk, a little at a time. Keep stirring in order to make a smooth sauce.
- Add the parsley and chicken, season well and allow this to simmer for a couple of minutes.
- Take off the heat and allow to cool down a bit.
- Meanwhile, whisk the remaining egg and brush round the outside of each pancake.
- Divide the chicken and bacon mixture between the pancakes.
- Fold the pancakes over and press the edges to seal.
- Brush the top of each pancake with the remaining egg mixture and sprinkle the breadcrumbs over the top.
- Bake in the oven at 180C for 20 minutes.
Served here with new potatoes and baked beans, although it didn’t need the potatoes – it was filling enough without them!