Pumpkin pancakes with creamy chicken filling

Recipe serves:4 to 5 | Preparation Time: 20 Minutes | Cooking Time: 30 Minutes


300g boiled pumpkin

200g flour

50g butter

50ml milk

1 ½ teaspoon baking powder

100ml water

Salt and pepper to taste

For the filling

400g minced chicken

1 Knorr Seasoning Cube

1 onion, chopped

2 cloves garlic, chopped

75g butter

75g flour

50ml fresh cream

75ml milk

Handful of spring onion leaves

Salt and pepper to taste


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.

Chef's Tip

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