Pancakes:
- Whisk together the flour, milk, eggs, and melted Spreado in a mixing bowl until smooth.
- Heat a non-stick frying pan over medium heat and lightly grease with Spreado.
- Pour a small amount of the batter into the pan, tilting to cover the base evenly.
- Cook for 1-2 minutes until bubbles appear on the surface, then flip and cook for another minute.
- Repeat with the remaining batter.
Filling:
- In a large pan, melt the Spreado over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the can of mushroom soup and bring to a simmer.
- Add the cooked chicken, stirring to combine.
- Mix in the cheese until melted and well incorporated. Stir in the parsley and season with salt and pepper to taste.
- Lay each pancake flat and spoon the chicken and mushroom filling down the centre.
- Roll up or fold the pancakes as desired and place them on a serving plate. Garnish with extra parsley or chives.
- Serve warm.
- Enjoy!
