Cheesy Chicken and Mushroom Pancakes

Sift the flour and salt into a medium mixing bowl, and make a well in the centre.

Whisk together the egg and milk in a small bowl. Pour the egg and milk mixture into the well, a little at a time, then beat with a balloon whisk until just smooth. Cover and place in the fridge to rest for about 10 minutes. Then preheat the oven to 150ºC, and grease a 28 x 20 cm ovenproof dish with low-calorie cooking spray.

Spray a large non-stick frying pan with low-calorie cooking spray, then spread it evenly around the pan using a piece of kitchen paper. Place the frying pan over a medium heat. Once the pan is hot, pour in a small ladleful of the batter. Tilt the pan to swirl the batter quickly around the pan to make a thin pancake.

Cook for about 1 minute, until golden on the underside. You can check your pancake is cooked by gently lifting one edge of the pancake with a palette knife to see if it's golden in colour.

Flip the pancake over gently using a palette knife, or if you're feeling brave, you can toss it! Cook for about a minute on the second side until golden, then transfer to a plate and cover with a square of non-stick baking paper.

Grease the frying pan again, and repeat the cooking process until you've made another five pancakes. Make a stack with non-stick baking paper between each one. Cover tightly with kitchen foil, then place in the preheated oven to keep warm while you make the cheese sauce.

In a small bowl, mix the cornflour and 3 tbsp cold water to make a smooth slurry. Add the milk and stock to a saucepan and heat until just boiling, then quickly stir in the cornflour slurry. Allow to bubble for 3 - 4 minutes, or until thickened, then reduce the heat. Stir in the onion and garlic granules, mustard, and Cheddar cheese — until smooth. Remove from the heat, then cover with a lid and set aside.

Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the chicken and cook for 4-5 minutes, or until golden brown and sealed all over. Add the mushrooms and continue cooking for 5-10 minutes, or until all the cooking juices have completely evaporated away and the chicken is cooked through. The chicken should show no sign of pinkness inside.

Place half of the cheese sauce in a medium bowl. Add the cooked chicken and mushrooms and stir to combine with the sauce. Taste the mixture and season with black pepper if needed (we found the filling didn't need seasoning with salt).

Remove the pancakes from the oven and increase the oven temperature to 180 ºC. Then place the first pancake on a plate and place a quarter of the filling on the top right quarter of the pancake.

Fold the top half of the pancake down over the lower half, covering the filling. Then fold the left quarter of the pancake over the right quarter to make a triangular stuffed pancake. Lift carefully, making sure you keep the open side of the stuffed pancake upright, then place flat in the greased ovenproof dish.

Repeat until you've made five more stuffed pancakes, placing each one in the dish. Drizzle over the remaining sauce, then sprinkle with grated cheese and bake in the oven for 25 minutes or until bubbling and golden. Serve hot. Enjoy!