Mini Savoury Chicken Pancakes - by 2TA

Makes 20 small pancakes
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:
4 chicken breasts
200ml chicken stock
65g (75ml) butter
50g (100ml) flour
500ml milk
5ml coriander
5ml ground cumin
5g cayenne pepper
100ml fresh thyme leaves

For the pancakes:
120g (250ml) flour
2 eggs
500ml water
5ml salt
oil
1 lemon, cut into small wedges

Method:
1. Boil the chicken breasts in the chicken stock for 10 minutes or until cooked. Meanwhile, melt the butter in a pot and add the flour.
Fry for 1 minute. Slowly add the milk, while stirring, to make a white sauce.
2. Lower the heat, and stir in the spices and fresh herbs. Simmer for 5 minutes. Using two forks, shred the chicken breasts and stir into the sauce.
3. For the pancakes, whisk together all the ingredients to form a smooth batter. Heat a small pan over medium heat. Add a few drops of oil before pouring in enough batter to cover the base. Leave for 30 seconds, until the batter has set. Carefully turn over and cook for 30 seconds more.
4. Pile the pancakes up on a plate. Fill each one with some of the chicken filling and roll up. Serve hot or cold with lemon wedges.