Savory Pancakes with Chicken & Plum Sauce

 

2 C. warm water

2 chicken bouillon cubes

2 T., dried celery

3 T., dried bell peppers

1 T., dried onion I1/? tsp. dried dill •A tsp. turmeric

1 tsp. granulated sugar

6 T., powdered milk

1 3/4 C. all-purpose flour

2 (13-07.) cans chicken, drained or I quart home-canned chicken breast

1 (8-oz.) can sliced water chestnuts, drained

1 (8-oz.) can bamboo shoots, drained

1 (14-oz.) can bean sprouts, drained

1/2 C. plum sauce

1/2 C. chopped peanuts

Green onions and cilantro, chopped (optional, if you have on hand)

 

In a large bowl, combine water and contents of first reseal-able bag, and allow vegetables to rest for 10 minutes or until soft. Stir in flour. Ladle pancake batter onto a hot oiled griddle. Turn pancakes when edges are brown. While pancakes are cooking, in a small saucepan over medium heat, combine chicken, water chestnuts, bamboo shoots, bean sprouts, and enough plum sauce to coat ingredients. To serve, place hot pancake on plate and top with chicken plum sauce mixture, peanuts, green onions, and cilantro. (If you have green onions and cilantro from the garden, chop and sprinkle on top.)