Savoury Pancake Casserole – feeds 5
Make half of the snowflake premix pancake mix (approx 7-8 pancakes)
750g cubed chicken fillet
1 tblsp ghee
2 tsp green chilli
1 cup frozen mixed veg
1 julienned pepper
1 tsp chicken spice
1 tblsp lemon juice
1 tsp lemon pepper
1/2 tsp crushed cumin
salt and pepper to taste
1 tsp garlic
Cook chicken, veg and peppers in above spices and set aside.
1/2 cup sour cream
2 tblsp flour
250mll fresh cream
Pinch of garlic flakes
1 tsp finely chopped green chilli (optional)
Make a roux with the butter and flour on medium heat, gradually add 1 cup milk and whisk so no lumps form.
Reserve the rest of the milk for later.
Add the spices, sour cream and fresh cream. Stir until a thin sauce develops.
2 cups grated cheese
Add 2tblsp sauce to each pancake, 2-3 tblsp chicken filling, roll up and place into your casserole.
Repeat until all pancakes are completed.
Add remainder of milk to white sauce and whisk.
Pour over & smother with grated cheese.
Bake in a preheated oven at 170 degrees until cheese is melted.