This recipe offers an interesting slant on the traditional chicken and biscuits and is a great way to use up excess pancake mix.

Four Chicken Breasts (Not Boneless Or Skinless)

3 Cups Of Sodium Free Chicken Stock

A Cup Of Boxed Pancake Mix

1/4 Cup Of Chopped Scallions

Four Carrots Diced

A Celery Stalk Diced

3/4 Cup Of Diced Spanish Onion

Three Minced Garlic Cloves

Eight Ounces Of Sliced White Mushrooms

Three Whole Italian Parsley Stalks

A Bay Leaf

Three Whole Thyme Stalks

A Rosemary Stalk

1 1/2 Tablespoons Of Butter

1/3 Cup Of Vegetable Oil

1/2 Cup Of Flour

Four Teaspoons Of Sea Salt, Divided

A Teaspoon Of Ground Black Pepper

Six Whole Black Peppercorns

A Cup Of Frozen Peas

Into a large pot, add the chicken breasts, the chicken stock, the whole peppercorns, and two teaspoons of sea salt. Cover the pot and put it on low heat. Bring the stock up to a simmer slowly and then continue to simmer it for 1 1/2 hours. Remove the chicken and let it cool. When cooled, remove the skin and the bones. Cut the cooked chicken meat into about one inch pieces. Drain the the remaining chicken stock through a strainer. Set the chicken stock aside. Wipe the pot clean with a paper towel.

Using the same pot, add the butter and the vegetable oil. Cook on medium heat until the butter melts. When the butter melts, add the flour. Whisk the mixture until it is smooth and well blended. Add the onion, the carrots, the celery, the garlic, the mushrooms, the bay leaf, two teaspoons of sea salt, and a teaspoon of ground black pepper. Turn the heat up to medium high. Cook the vegetables for 4 minutes stirring constantly. Add the chicken stock to the pot. Stir the mixture well. The sauce will begin to thicken as the mixture comes to a boil. When the sauce reaches the boiling point, stir it well and reduce the heat to low. Tie the parsley stalks, the thyme stalks, and the rosemary stalk into a bundle with butcher’s twine. Drop the bundle into the pot. Cover the pot. Simmer for one hour stirring occasionally.

After one hour, remove the herb bundle. Taste and add more sea salt and/or black pepper, if desired. Add the peas and the chicken. Let the mixture simmer for 5 more minutes and then turn off the heat.

Mix the pancake batter according to the package instructions. Add the chopped scallions to the batter. Cook the pancakes according to the package instructions.

Serve the chicken, the vegetables, and the sauce on top of the pancakes.