|1 tsp||Robertson's baking powder|
|2||butter — melted|
|1||fresh parsley — finely chopped|
|1 tsp||Dijon mustard|
|salt and freshly ground black pepper — to taste|
|1||onion — brown, diced|
|250 g||button mushrooms — sliced|
|1||green pepper — deseeded and sliced|
|1/2 tsp||dried oregano|
|lemon — halved, zest and juice|
|2||chicken — roasted, cut into bte-sized pieces|
|mozzarella cheese — sliced or grated|
|fresh parsley — chopped|
Start by making the batter for the pancakes. Place the flour, baking powder and salt in a bowl.
Add the butter, milk and water and whisk to combine. Set aside for at least 30 minutes or better yet, overnight. When you’re ready to cook the pancakes, stir through the parsley.
Heat a pan until hot and cook the pancakes until golden on both sides.
To make the white sauce, melt the butter in saucepan. Add the flour and whisk to combine into a smooth roux. Pour the milk in slowly, whisking all the while until the sauce is smooth and thickened. Add the cream cheese, Dijon mustard, salt and pepper.
For the chicken a la king, heat the olive oil in a pan and sauté the onion until softened. Add the mushrooms and cook on a high heat until all the water has evaporated and the mushrooms take on some colour.
Add the green peppers and cook for about 5 minutes. Season with oregano, lemon zest and juice, salt and pepper.
Reserve ½ cup of white sauce, pour the remaining sauce in with the mushrooms and add the chicken pieces. Simmer on a low heat for several minutes then set aside to cool slightly.
Fill the pancakes with the chicken a la king and roll up tightly.
Place the filled pancakes in a greased baking dish and pour over the reserved white sauce. Finally, top the pancakes with mozzarella and place under a grill until warmed through and the top is bubbling and golden.
Finally, scatter the pancakes with freshly grated Parmesan and parsley.