This recipe has been my all time favourite, but I almost forgot to make it since a long time. I was just flipping through old photographs and suddenly saw this in one of the pictures.. right there on my plate.. it seemed as if the pancakes were asking me desperately to make them again and relish.. and I could not wait any longer.. it was the dinner menu along with some chicken pasta in red sauce( separate recipe). So here we go… Ingredients for the Pancakes: (yield about 5-6 medium sized pancakes) 8 table spoon refined flour 1 egg 1/2 spoon ajino moto salt to taste two pinches black pepper Directions: Sieve the refined floor in a bowl, add the egg and fold in gently, add water to make a dropping consistency batter. Add the seasonings and keep it aside. In a non stick pan, add very little oil and rotate it all through the pan. Let it warm up a little. Now using a ladle, drop a scoop of batter in the pan, and rotating the pan, let it spread across it, just like an omelette. After two minutes flip the side and let it cook from the other side too. Keep flipping to cook until both the sides turn a little golden in colour and you can feel that the flour is cooked completely. It will rise a little just like an omelette. Once its done, remove it in a plate and add the filling in the centre, fold it and a yummy pancake chicken roll is ready..!! Ingredients for the filling: Boneless chicken strips boiled, 200gms 1 capsicum shredded 1 cabbage shredded 1 onion ringed 1 tablespoon soya sauce 1 table spoon green chilly sauce 1 table spoon vinegar 1/2 teaspoon ajino moto salt to taste Oil to saute Directions: Add oil in a wok and add the onion rings and saute till they turn a little brown, now put the remaining vegetables, and saute on a high flame stirring continuously. Now add the shredded chicken and season the filling with the sauces and spices. Stir for another couple of minutes and let it cool it a bit.