Recipe by Naslie Brock Khan @Halaal_asian_delights 

These savory chicken and warm vegetable pancakes are a delightful and nutritious option for dinner, sure to be enjoyed by both kids and adults!

Prep & Cooking time: 30-45 minutes

The recipe provided is designed to serve 4 people.

• Pancakes:  The batter typically makes about 8 medium-sized pancakes, which allows for 2 pancakes per person.
• Filling:  The amount of chicken and vegetables should be sufficient to fill all 8 pancakes, ensuring each person gets a hearty portion.
• Sauce:  The sauce quantity is adequate for drizzling over each pancake and serving extra on the side.

If you need to serve more people or larger portions, you can easily double the recipe.

INGREDIENTS 

For the pancakes:

• 1 cup all-purpose flour
• 1 cup milk
• 1 large egg
• ½ teaspoon salt
• 1 tablespoon vegetable oil
• ½ teaspoon baking powder

For the filling:

• 2 boneless, skinless chicken breasts, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• ½ cup shredded cheese (optional)

For the sauce:

• ½ cup plain yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice
• Salt and pepper to taste

METHOD

Prepare the pancakes:

• In a mixing bowl, combine the flour, milk, egg, salt, vegetable oil, and baking powder. Whisk until smooth.
• Heat a non-stick skillet over medium heat and lightly grease with oil.
• Pour a small ladleful of batter onto the skillet and spread it into a thin pancake.
• Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown. Repeat with the remaining batter. Set aside.

Prepare the filling:

• In a large pan, heat the vegetable oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until softened.
• Add the diced chicken and cook until it’s no longer pink inside.
• Add the bell peppers and mushrooms and cook until they are tender.
• Stir in the soy sauce and sesame oil, and season with salt and pepper to taste.
• If using cheese, sprinkle it over the mixture and stir until melted and combined.
• In a small bowl, mix the plain yogurt, mayonnaise, lemon juice, salt, and pepper until smooth.

Assemble the pancakes:

• Place a pancake on a plate and spoon a portion of the chicken and warm vegetable filling onto one half.
• Drizzle a bit of the sauce over the filling.
• Fold the pancake over to enclose the filling.
• Repeat with the remaining pancakes and filling.

Serve the pancakes warm with extra sauce on the side for dipping.

Additional Tips:

• Feel free to experiment with different fillings, such as ground beef, turkey, or a vegetarian option with more sautéed vegetables like zucchini and spinach.
• Pair with a simple side salad for a complete meal.

Bismillaah _ Mas-issge deuseyo