German Chicken Stew With Pancakes - cooking recipe

Ingredients

4 None eggs
1/2 tsp salt
200 ml semi-skimmed milk
2 tbsp mineral water
115 g plain flour
1 tbsp oil
1 tbsp butter
350 g chicken fillet, diced
250 g button mushrooms, halved
10 None spring onions, sliced
250 ml vegetable stock
200 ml whipping cream
None None Dash of lemon juice

Preparation

Preheat the oven to 400\u00b0F. Line a 12 x 15 inch baking sheet with parchment paper and place in the oven. In a bowl, beat the eggs and salt. Gradually beat in the milk, then the water and 3/4 cup flour.
Remove the baking sheet from the oven and grease it with the oil. Pour in the batter and spread evenly. Bake for 10-12 mins, until set and browned.
Meanwhile, melt the butter in a large frying pan and cook the chicken for 5 mins. Season with salt and black pepper and remove from the pan. Add the mushrooms to the pan and cook until golden brown. Add the green onions and cook for 1 min. Add 2 tbsp flour and saute for 2 mins. Add the stock and cream, bring to a boil and simmer for 3 mins. Season to taste with salt, black pepper and lemon juice. Add the chicken and warm through.
Remove the pancake from the oven, turn out of the tray and peel off the baking paper. Cut the pancake into strips and serve with the stew.