CHICKEN PANCAKE ROLLS

Ingredients:
1 1/3 cup All Purpose Flour
2 Eggs
2 cup Milk
1 cup Sour Cream
1/4 cup Mayonnaise
500 gm Chicken Slices (you can have smoked ham/salmon / turkey)
2 tbsp Herbs of your choice
5 Olives (optional)
Salt
Butter for greasing pan

Recipe:
Lightly beat eggs. Sift flour and 1/2 tsp salt in a big bowl. Add eggs to it and mix. Add half of the milk gradually and stir until batter is smooth and creamy then add remaining milk (ensure that there is no lumps). Set aside for half an hour.

In a bowl mix sour cream, mayonnaise, chopped herbs, finely chopped olives and salt 1/4 tsp.

 

Heat a pan over moderate heat. Brush the pan with butter.
Add some batter, about 1/4 cup, and tilt the pan to cover the base (if there is an excess of batter, transfer it back to bowl and if there is less then add some more).
Cook until the top of the pancake dry. Turn over and cook for a minute. Place it in a plate.

 

Make pancakes using the remaining batter.
On a work top spread 2-3 layers of the plastic wrap/cling.
Place 2 pancake slightly overlapping in the end. Lightly press the overlapping area.

Spread the sour cream mix, top with chicken slices and then spread 1/2 - 1 tsp of sour cream mix just to stick chicken slices.

Using the cling roll the pancake just like you do for pinwheel.

Wrap tightly. Make rolls of the all the pancakes. Add keep in fridge for 20 minutes.
When serving slice them before plating.

  

You can also mix and match slices of your choice

 

I have used smoked ham and sliced chicken by berg

 

You will easily get twin pack from any supermarket or can buy slices of choice from deli section.

Till then keep smiling ... its precious :)