Ingredients
10 total- 7 tsp of olive oil
- 100 g of plain flour
- 300 ml of full fat milk
- 2 eggs
- 1 tbsp of thyme leaves, chopped
- 8 rashers of smoked streaky bacon
- 300 g of mushrooms, of your choice, sliced
- 4 spring onions
- 200 g of baby leaf spinach
- 200 g of brie
Method
7 stepsStep 1
Preheat oven to 170°C/150°C/gas 4. To make the batter, mix the flour, milk, eggs and thyme. Season and set aside.
Step 2
Put 1tsp olive oil in a 24cm non-stick frying pan and cook the bacon until golden. Place on a heatproof plate and pop in the oven to keep warm
Step 3
Add 1tsp oil to the pan along with the mushrooms and some seasoning; fry for about 2 mins until golden, turning frequently. Put on the bacon plate and pop back in the oven.
Step 4
Drizzle another 1tsp oil into the pan and cook the spinach until wilted. Add this to the plate in the oven too.
Step 5
Still using the same pan, add 1tsp oil over a medium heat. Spoon in a quarter of the batter mix and swirl to cover the bottom of the pan. Cook for 1-2 mins and once golden gently flip to cook the other side.
Step 6
Remove and repeat, stacking the cooked pancakes on another plate to keep warm in the oven.
Step 7
Serve each separately, spooning over the spinach, bacon and mushrooms. Then scatter the brie and spring onions on top.