German Chicken Stew With Pancakes

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.
4. 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.

eggs, salt, milk, water, flour, oil, butter, chicken fillet, button mushrooms, spring onions, vegetable stock, whipping cream, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/16927 (may not work)