Lactose-Free Pancakes With Chicken Stew - cooking recipe

Ingredients

4 None eggs
1/2 tsp salt
200 ml lactose-free milk
2 tbsp mineral water
115 g plain flour
1 tbsp oil
1 tbsp soya spread
350 g chicken fillet, diced
250 g button mushrooms, halved
10 None spring onions, sliced
200 ml lactose-free cream
5 sprigs fresh flat-leaf parsley, chopped
None None Dash of lemon juice

Preparation

Preheat oven to 400\u00b0F. Line a 13 x 15 inch rimmed baking tray with parchment paper and place in oven. Whisk eggs and 1/2 tsp salt until foamy. Gradually add milk, then mineral water and 3/4 cup flour. Remove tray from oven, coat with oil then spread batter over tray and bake for 10-12 mins, until set and browned.
Meanwhile, melt butter substitute in a large frying pan and saute chicken for 5 mins, turning. Season then remove from pan. Add mushrooms and saute until golden brown. Add spring onions and cook for 1 min. Add remaining flour and cook for another 2 mins. Add cream and 1 cup water, bring to a boil and simmer for 3 mins. Add parsley and season to taste. Add lemon juice, to taste. Return chicken to the pan and warm through.
To serve, remove pancake from oven, turn out from tray and discard parchment paper. Cut into strips and serve with stew.