Pumpkin pancakes with creamy chicken filling

1. Mash the pumpkin into a smooth paste. Mix in flour, butter, eggs, baking powder, milk, salt and pepper (to taste). Mix with a spoon until combined well.

2. Add water gradually and mix well to form the right consistency.

3. Heat a frying pan and melt a knob of butter and pour a small amount of the pumpkin batter and spread to make a pancake.

4. Fry till golden on both sides.

5. Meanwhile, in another pot, melt the butter and add the minced chicken, onion, garlic and cook for a few minutes.

6. Mix in the flour, stir and add the milk. When the mixture becomes bubbly, add the Knorr cube, fresh cream and the spring onion leaves. Mix well and take off heat.

7. Place a small amount of the chicken mixture onto a pancake and roll. Serve hot.

For a sweeter pancake you can add some sugar into the batter and serve with maple syrup or honey.