Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well.

Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes (see our easy pancakes recipe) with the chicken & mushroom mix and serve.