Spinach & Mushroom Pancakes

 
  • Spincah & mushroom pancakes
  • Spincah & mushroom pancakes
  • Spincah & mushroom pancakes
  • Spincah & mushroom pancakes
  • Spincah & mushroom pancakes
  • 30-60 minutes to prepare
  • 10-30 minutes to cook
  • Makes approx. 4 adult pancakes and 2 toddler pancakes
  • How to make

For the pancake batter:

150g plain flour
2 eggs
250ml milk
1 Tbsp rapeseed oil (or vegetable oil)
50g spinach

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 (see below)

For the ricotta topping (optional):

250g ricotta
1 lemon (zest and 1/2 juice)

Step 1

Place flour in a bowl with the eggs.

Step 2

Whisk together with the milk and oil until the batter is fluid.

Step 3

Place the batter in a blender with the spinach. Whizz until smooth. Leave to rest for 30 mins.

Step 4

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 5

In a large frying pan, heat some vegetable oil. Add chopped onion and fry under medium heat until soft.

Step 6

Add garlic, mushrooms and herbs to 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 7

In a small bowl, mix ricotta with the lemon zest and the rest of the other  ½ lemon juice. 

Step 8

Heat a medium crêpe/frying pan over medium to high heat. Wipe it with some greased kitchen paper.

Step 9

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 10

Repeat step 8 and 9 until the batter mix is finished. Build your own pancakes by filling them with mushrooms and a dollop of ricotta on the side.

Contains

  • Gluten ingredients
  • Wheat
  • Dairy ingredients
  • Eggs

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