Chicken And Mushroom Pancake Cake

For pancakes, mix all ingredients until all well combined and smooth. Preheat frying pan and add oil. Pour in small amount of the batter and immediately tilt the pan so the batter spreads evenly. Cook over a medium heat for 1-2 minutes then flip over and repeat same with second side. You should have 10-12 pancakes.
In a saucepan bring water to a boil, season with salt, pepper and add bay leaf. Put in chicken breast and simmer for about 20 minutes or until done. When ready cool a bit then cut in chunks and transfer to a bowl. Add sweetcorn and mix with mayo and sour cream or yogurt. Season if required.
Heat up a frying pan, add some oil. Place onion and saute for 2-3 minutes then add mushrooms. Continue to saute for another 10 minutes or until tender.
Preheat oven to 200 degrees C. Take 20 cm non stick spring form. Place first pancake on the bottom of the form. Next five pancakes should be placed so that their edges hang over the edge of the form. Sprinkle first pancake (the one on the bottom) with cheese and place some amount of chicken mix. Place next pancake and spread onion-mushroom filling, repeat with the remaining filling/pancakes. You should end up with the pancake on the top and five hanging pancakes. To finish the cake, fold in overhanging edges and transfer to the oven, bake for about 20 minutes.
When ready turn out the cake to the serving plate, spread the top of the cake with some mayo and garnish with sweetcorn. Serve immediately.