Recipes > Egg Pancakes

Ingredients (makes 20)

  • 20 medium eggs
  • 750 ml reduced fat milk
  • Finely crushed parsley and chives
  • 50g Polyunsaturated margarine
  • 400g fine-cut cooked lean chicken
  • 400g atjar tjampoer
  • ½ litre Babi pangang sauce
  • 30g browned chopped almonds
  • Parsley

Method

Mix the eggs, milk and herbs. Heat the margarine in the pan and fry thin pancakes in it.Keep warm in the oven. Heat the chicken with the atjar and the sauce in a pan. Coat one pancake with the chicken mixture and roll it up. Keep the pancakes warm in the dish or in the oven. Garnish with the almonds and parsley.