A delicious Mushroom Pancakes recipe taken from the Dairy Diary.
Plain flour 110g (4oz) plus 2 tbsp
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)
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.
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.
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.
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.
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.