Savoury Mushroom and Spinach Pancakes
Ingredients
50g chickpea flour (or plain flour)
Sprinkle of black pepper
95ml milk (of your choice)
1½ tsp olive oil
75g mushrooms, sliced
30g full-fat cream cheese (or crème fraiche)
⅛ tsp mustard powder
½ tsp parsley (fresh or dried)
Handful of fresh baby spinach (or 3 blocks of frozen, set aside to defrost and squeeze out excess moisture)
Instructions:
Add the flour and black pepper to a bowl. Make a well in the centre. Pour in 85ml of the milk, mix well and let stand for 10 minutes.
Heat 1 tsp of olive oil in a non-stick frying pan on medium heat. Using kitchen paper wipe the oil over the surface of the pan (do not throw this away yet).
Pour around ½ of the batter into the pan, spread into an even layer and fry on both sides for around 3 minutes until golden brown.
Rub the kitchen paper with oil over the surface of the pan and make a second pancake. Set aside.
Using the same frying pan, heat the remaining ½ tsp of olive oil on a medium heat. Add the mushrooms and sauté for 2-3 minutes.
Add the cream cheese, the remaining milk, mustard powder, parsley and a sprinkle of black pepper. Stir until the cream cheese has melted.
Add the spinach and stir to combine. Cook for a further 2-3 minutes.
Place ½ of the mixture into each of the pancakes, fold the pancake over the filling and serve whilst still hot.
Top Tip
This recipe could also be a lunch served with a side salad or vegetables of your choice.
