Hortobagy style Hungarian pancakes

1) For the stew. Heat the oil over a medium low heat and fry the onions for a few minutes to soften.
2) Add the tomato, garlic and spices and roast them together for a couple of minutes.
3) Add the chicken thighs and cover with 200ml of water, simmer over a low heat for 40-45 minutes with a lid on.
4) After 20 minutes start making the pancakes.
5) Sift 250g of the flour and a pinch of salt into a large bowl.
6) Make a well in the centre and add the eggs.
7) Starting in the centre whisk the eggs in gradually combining the mixture.
8) Add the milk slowly and beat until the batter is smooth. Leave to rest for 10 minutes.
9) Heat a non-stick frying pan or pancake pan until very hot. Drizzle with a little oil and using a spatula spread out to the edges.
10) Using a ladle, pour in batter and swirl pan around to spread batter to the edges of the pan.
11) When the top of the pancake has lost its liquid look, loosen and flip over with a spatula, cook for a further 1-2 seconds on the other side.
12) Line a plate with a piece of tin foil twice as long as the pancakes.
13) Slide the pancakes onto the plate and fold over the foil to keep them warm while you make the rest.
14) After the chicken thighs have cooked, take them out of the pan, debone and shred the meat.
15) Mix the shredded meat with a little of the sauce. This is the filling for the pancakes.
16) Stir together the flour and the sour cream and thicken the leftover gravy with the mixture. This is the sauce.
17) Fill the pancakes with the meat mixture and fold them into squares. Pour some sauce on top of them.
18) Add some more sour cream on the very top and serve.