Chicken Pancakes with Whiskey Sauce

This is a great variation on traditional pancakes. It will be fun to serve this "breakfast" food for lunch or dinner.

Chicken Pancakes with Whiskey Sauce

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    1/2 cup plain flour & 2 tablespoons flour 1/2 cup mushrooms
    1 cup milk & 1 pint milk 1 tablespoon butter
    1 egg 3 tablespoons whiskey
    1 cup cooked chicken 2 teaspoons chopped parsley


    Prep: 1 hour 55 min (115 mins) Total:
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    • 1

      Sift flour and salt together

    • 2

      Add egg and a little milk to the flour

    • 3

      Mix well, avoiding the formation of lumps

    • 4

      Stir in rest of milk, beat until smooth

    • 5

      Cover and leave to stand for one hour

    • 6

      Coat a frying pan with fat, heat until hot

    • 7

      Pour a little batter into frying pan

    • 8

      Tilt to cover bottom thinly

    • 9

      When cooked on one side, turn

    • 10

      Keep pancakes warm

    • 11

      Melt butter, work in flour to make a smooth paste

    • 12

      Slowly add milk, stirring to avoid lumps

    • 13

      Heat gently until sauce thickens, cook for 3 minutes

    • 14

      Add chicken and cut-up mushrooms to the sauce

    • 15

      Season and simmer until mushrooms are cooked

    • 16

      Add whisky and chopped parsley

    • 17

      Place a little in the centre of each pancake and roll up

    • 18

      Serve hot

    • 19

      Nutritional analysis based on using skim milk.

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