Mushroom & Spinach Pancakes

Traditional

Prep time: 30 mins

Cook time: 2 mins

Give savoury mushroom, cheese and spinach pancakes a whirl.

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Ingredients Method

Ingredients

1 eggs
15g unsalted butter, plus a little extra for greasing the pan
180g spinach
115g plain flour
1 clove garlic, crushed
300ml whole milk
50g mature cheddar, grated
1 tbsp blended olive oil
150g chestnut mushrooms, cleaned and sliced
5g chives, to garnish, optional

Method

Step 1

Sift the flour into a bowl. Make a dip in the middle and add the egg. Using a wooden spoon gradually draw in the flour from the edges adding a little milk at a time to make a smooth batter. Add any remaining milk and mix thoroughly. Leave the batter to stand for about 30 minutes.

Step 2

Now lightly grease a frying pan and place over a moderately high heat. Pour in a large spoonful of the batter and tilt the pan backwards and forwards to coat the base of the pan. Cook until the underside starts to brown then turn and cook the other side until golden. Turn onto a warmed plate and keep warm while you continue this method until all the batter is used.

Step 3

In a large frying pan heat the butter and oil over a moderate heat and cook the mushrooms until golden in places. Add the garlic and spinach and stir fry until the spinach is wilted, about 2 minutes. Stir through about half the cheese.

Step 4

Divide the remaining cheese between the pancakes and then top with the spinach and mushroom mixture. Roll up and serve garnished with a few chopped chives, if using.