Name: Pancakes
Yield: 20 servings
Cuisine: Baking
Ingredients: 1.00 ml salt; 2.00 eggs; 500.00 ml water; 5.00 ml brandy or lemon juice; 20.00 fresh chives; 30.00 g butter; 4.00 spring onions finely chopped; 200.00 g button mushrooms finely chopped; 175.00 g chicken breast fillets smoked, finely chopped; 30.00 ml sour cream; 2.00 ml freshly ground black pepper; 500.00 ml flour

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Ingredients (12)

1.00 ml	salt
2.00	eggs
500.00 ml	water
5.00 ml	brandy — or lemon juice

FILLING

20.00	fresh chives
30.00 g	butter
4.00	spring onions — finely chopped
200.00 g	button mushrooms — finely chopped
175.00 g	chicken breast fillets — smoked, finely chopped
30.00 ml	sour cream
2.00 ml	freshly ground black pepper
500.00 ml	flour

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Method:

Sift together flour and salt. Whisk eggs with water and mix in flour. Add brandy, beating continually until smooth.
Leave batter to stand at least 30 minutes before using. If batter is too thick, add more water.
Lightly oil a heavy-based frying pan and heat. Pour batter into pan; fry until lightly browned on both sides.
FILLING:
Cover garlic chives with boiling water. Leave for 1 to 2 minutes, or until wilted, then drain and rinse under cold water. Set aside.
Heat butter and add onions, mushrooms and chicken. Stir-fry until combined.
Add cream to pan and simmer gently for 3 minutes or until thickened.
Remove from heat, stir in chopped chives and season with freshly ground black pepper.
Divide filling evenly among pancakes, spooning it into the centre. Bring up the edges to form a pouch and carefully tie with blanched chives to secure.
Trim and neaten with scissors.