Ingredients
- 200g self-raising flour
- 200ml semi-skimmed milk
- 2 free range large eggs, beaten
- 1 (30g) pack basil, chopped
- 1 (30g) pack flat-leaf parsley, chopped
- 1 carrot, finely grated
- 150g mature cheddar, finely grated
- 5 tsp olive oil
- 2 (250g) packs sliced mushrooms
- 1 garlic clove, crushed
- 1 (120g) bag mixed leaf salad
- 1 lemon, cut into quarters
Method
Step 1
In a mixing bowl, whisk together the flour, some black pepper and the milk until smooth. Whisk in the eggs; use a stick blender to blitz in the basil and half the parsley. Stir in the carrot and 100g cheese; set aside.Step 2
In a frying pan, heat 1 tsp oil over a medium-low heat. Ladle one-quarter of the pancake batter into the pan, swirling it around. Cook for 1-2 mins each side; transfer to a plate and loosely cover with foil. Repeat to make 4 thick pancakes.Step 3
Meanwhile, in a separate frying pan, heat the remaining 1 tsp oil. Add the mushrooms and cook for 3 mins, then tip in the garlic and remaining parsley. Stir in 2 tbsp water and let the mushrooms simmer on a low heat for a further 5 mins.Step 4
Divide the pancakes between plates and spoon the hot mushroom filling into the middle of each one. Scatter over the remaining cheese, then flip over one side to partially cover the filling. Serve with salad and a wedge of lemon.