Spinach & Mushroom Pancakes
Contains:
-
Milk
-
Gluten
-
Wheat
-
Eggs
Suitable for:
-
Vegetarian
Ingredients
For the mushroom filling:
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped parsley
½ small onion
1 garlic clove
500g mixed mushrooms
Rapeseed oil (or vegetable oil)
1 tsp dry thyme
Juice of 1/2 lemon
For the pancake batter:
150g plain flour
2 eggs
250ml milk
1 tbsp rapeseed oil (or vegetable oil)
50g spinach
For the ricotta topping (optional):
250g ricotta
1 lemon (zest and 1/2 juice)
Contains:
-
Milk
-
Gluten
-
Wheat
-
Eggs
Method
Step 1
Place flour in a bowl with the eggs. Whisk together with the milk and oil until the batter is fluid.
step 1/7
Method
Step 2
Place the batter in a blender with the spinach. Whizz until smooth. Leave to rest for 30 mins.
step 2/7
Method
Step 3
In the meantime finely chop the tarragon and parsley. Dice the onion and crush the garlic. Chop the mushrooms. Zest the lemon and set all ingredients aside.
step 3/7
Method
Step 4
In a large frying pan, heat some vegetable oil. Add chopped onion and fry under medium heat until soft. Add garlic, mushrooms and herbs to the frying pan. Cook for 10-15mins under medium heat until soft. Stir often so that the mushrooms do not stick to the bottom of the pan. When done, remove from heat, stir in 1/2 the lemon juice and keep mushrooms in a warm oven.
step 4/7
Method
Step 5
In a small bowl, mix ricotta with the lemon zest and the rest of the lemon juice.
step 5/7
Method
Step 6
Heat a medium crêpe/frying pan over medium to high heat. Wipe it with some greased kitchen paper. Add a ladle of spinach batter mix to the pan and spread evenly. When pancake is ready to flip, cook it on the other side. Set aside in a warm oven while you cook the rest. Use half a ladle of spinach batter mix to make toddler size pancakes.
step 6/7
Method
Step 7
Repeat until the batter mix is finished. Build your own pancakes by filling them with mushrooms and a dollop of ricotta on the side.
step 7/7