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Mushroom Pancakes

Mushroom Pancakes

A delicious Mushroom Pancakes recipe taken from the Dairy Diary.






Mushroom Pancakes

Ingredients

Plain flour 110g (4oz) plus 2 tbsp

Egg 1

Milk 700ml (24fl oz)

Vegetable oil for brushing

Butter 75g (3oz)

Mushrooms 450g (1lb) button or mixed, sliced

Mustard ½ tsp

Chopped fresh parsley 2 tbsp

Cheddar 50g (2oz) (optional)

Green salad to serve (optional)

Instructions

1

For pancakes, sift flour into a bowl and break in egg. Gradually add 125ml (4fl oz) milk, beating to a smooth batter. Pour in another 125ml (4fl oz) milk and beat until smooth.

2

Brush a non-stick frying pan with oil and pour in enough of batter to coat base. Cook until pancake moves freely, flip and cook until golden. Repeat to make 8 pancakes. Keep warm.

3

Melt 50g (2oz) butter in a frying pan over a medium heat and fry mushrooms for 4-5 minutes, until soft and just browning. Remove from pan and keep warm.

4

Melt remaining butter in pan and add 2 tablespoons flour. Cook for 1-2 minutes, then gradually add remaining milk, beating well and allowing to boil between each addition of milk. Simmer for 2 minutes, then stir in mustard, parsley and mushrooms; season.

5

Preheat grill to hot. Divide mushroom mixture between pancakes, and roll up. Arrange on a greased dish, sprinkle with cheese, if using, then grill until golden. Serve with a green salad, if you like.

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