Lactose-Free Pancakes With Chicken Stew

• 4 eggs
• 1/2 teaspoon salt
• 7/8 cup lactose-free milk
• 2 tablespoons mineral water
• 15/16 cup plain flour
• 1 tablespoon oil
• 1 tablespoon soya spread
• 3/4 pound chicken fillet diced
• 9/16 pound button mushrooms halved
• 10 spring onions sliced
• 7/8 cup lactose free cream
• 5 sprigs fresh flat leaf parsley chopped
• 1 dash lemon juice

1. Preheat oven to 400u0b0F. 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.
2. 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.
3. To serve, remove pancake from oven, turn out from tray and discard parchment paper. Cut into strips and serve with stew.

eggs, salt, lactosefree milk, water, flour, oil, soya spread, chicken fillet, mushrooms, onions, lactose free cream, flat leaf parsley, lemon juice

Taken from www.yummly.com/recipe/Lactose-Free-Pancakes-with-Chicken-Stew-1409493 (may not work)