Cheesy Baked Pan Cakes by Shireen Anwer

Ingredients:

For Pan Cakes:

• Flour 4 oz
• Salt 1/4 tsp
• Egg 1
• Water to mix

For Cheese Sauce:

• Butter 2 oz
• Flour 1 oz
• Milk 1 cup
• Water 1/2 cup
• Cream 1/2 cup
• Salt 1/4 tsp
• White pepper 1/4 tsp
• Cheddar cheese grated 1 tbsp

For Filling:

• Chicken breast chopped 2
• Oil 2 tbsp
• Flour 1 tbsp
• Onion chopped 2 tbsp
• Garlic paste 1/4 tsp
• Oregano 1/2 tsp
• Tomato paste 1 tbsp
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Mushroom thinly slices 2 tbsp
• Fresh cream 2 tbsp
• Parsley finely chopped 2 tbsp

For Tomato Sauce:

• Oil 1 tbsp
• Onion chopped 2 tbsp
• Garlic 1/2 tsp
• Tomato paste 1/2 cup
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Sugar 1 tsp
• Orange color 1 pinch

For Topping:

• Cheddar cheese grated 3 tbsp
• Parmesan cheese 1 tbsp
  

Method:

1. For batter: Beat flour, salt, egg and water until smooth.
2. Now keep it aside for 15 minutes.
3. Grease frying pan and spread batter with spoon.
4. Now make thin pan cakes.
5. Then cool it, roll chicken filling in it and keep in greased rectangular dish.
6. Put half tomato sauce on pan cake rolls.
7. Now put cheese sauce on top and cover it.
8. Put half tomato sauce again, garnish with cheddar cheese and parmesan cheese and bake for 15 minutes till cheese melts and surface is golden brown.