Retro Chicken and Pea Supreme Pancakes Recipe | Birds Eye

Ingredients

• For the pancake batter:
• 120 g plain flour
• Pinch of salt
• 2 eggs
• 300 ml 300ml of milk
• Butter for frying
• For the filling:
• 50 g butter
• 1 small onion, peeled and finely diced
• 120 g of chestnut mushrooms, sliced
• 50 g plain flour
• 275 ml chicken stock
• 55 ml of white wine
• 1 teaspoon of dried tarragon
• 350 g of cooked chicken cut into strips
• 225 g Garden Peas 375g frozen peas
• Sea salt and black pepper
• 3 tablespoons of double cream
• 1 tablespoon of chopped chives
• For the cheese sauce:
• 40 g butter
• 40 g plain flour
• 570 ml of milk
• 225 g mature cheddar, grated
• 1 teaspoon English mustard