Japanese Pancakes

INGREDIENTS

• 3 eggs
• 21/2 cups of filtered water
• 2 cups self-raising flour
• 2 tablespoons of Broth of Life Chicken Bone Broth
• 100g button mushrooms, chopped finely
• 4 green onions, thinly sliced
• 1/4 small (250g) cabbage, chopped finely
• 1 large roasted chicken, skin removed,
• 3 cups of shredded meat
• 1 tablespoon olive oil
• 1/4 cup smoked barbecue sauce
• 1/4 cup mayonnaise 1 long red chilli, sliced
• 12 medium cooked prawns, peeled, deveined

METHOD

1. Start by preheating your oven to 180°C. 
2. Place eggs and 21/2 cups cold water in a jug and whisk. In a large bowl combine flour, Broth of Life Chicken Bone Broth, mushrooms, onions and cabbage in a bowl.
3. Pour egg mixture to the flour mixture and combine. Stir through chicken and add salt & pepper to season. 
4. Using a medium non-stick frying pan heat olive oil on a medium heat. Swirling the oil over the pan to coat.
5. Spoon approximately one sixth of the pancake mixture into pan and cook for about 3 minutes each side or until golden.
6. Add to a baking tray lined with baking paper. Then repeat the same with remaining oil and batter.
7. Once all pancakes are in the tray, place in oven for 5 minutes or until pancakes are cooked through. 
8. Put your pancakes on plates. Drizzle with smokey barbecue sauce and mayonnaise and top with chilli, prawns and green onion. Yummo!

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