Cheesy chicken pancakes recipe

Method

1. Mix 150g wholemeal plain flour and 1 large egg in a bowl. Gradually add 375ml semi-skimmed milk, stirring to prevent lumps forming. Once smooth, stir in 12g finely chopped flat-leaf parsley, finely chopped. Lightly wipe a nonstick frying pan with vegetable oil using a sheet of kitchen paper, then place over a medium heat.
2. Once hot, pour ina ladleful of batter and tip the pan to evenly coat the base. Cook the pancake for 1-2 mins each side until cooked through. Transfer to a plate; cover with a clean tea towel. Repeat to use all the batter, re-greasing the pan between each.
3. Spread 75g 50% less-fat soft cheese over the pancakes. Divide 8 slices wafer-thin roast chicken, 12 quartered cherry tomatoes and 1 punnet cress, picked, between each. Roll up and cut in half.

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• Freezing and defrosting guidelines

  Freeze pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.