Silverbeet Pancakes

Pancakes

1. To make the pancakes, remove stalks from silverbeet. Microwave in a covered dish for about 3 to 4 minutes until leaves are limp. Shake off excess water.
2. Put silverbeet in food processor with ½ the milk and the flour, baking powder and eggs. Blend until smooth.
3. Add remaining milk slowly until batter is the consistency of normal pancake batter - add a little more milk if the batter is too thick.
4. Heat non-stick frying pan and spray with a little cooking oil.
5. Cook pancakes for about 1 to 2 minutes on each side until cooked through. Repeat until all pancake batter has been used.
6. Set cooked pancakes aside on a cooling rack.

Chicken filling

1. Heat non-stick frying pan and spray with a little cooking oil.
2. Cook onion until soft but not brown.
3. Add chicken and mushrooms and cook for 3 to 5 minutes, or until chicken is cooked through (chicken is cooked when it is no longer pink in the middle and juices are clear). Remove from heat.
4. Add cream cheese, mustard and seasonings. Stir.

Put it together

1. Preheat oven to 200 degrees Celsius.
2. Spoon a small amount of chicken mixture on to each pancake and roll into a tube.
3. Place pancakes side by side in a baking dish.
4. Spread chopped tomatoes evenly over the top and sprinkle with grated cheese.
5. Bake in the oven for about 10 to 15 minutes until the tomato is hot and the cheese is melted.