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Creamy Mushroom Pancakes with Thyme-Roasted Tomatoes

Savory pancakes filled with a rich herb-infused mushroom cream sauce and served with sweet roasted vine tomatoes.

VegetarianMushroomsPancakesBrunchCreamy
Estimated Nutrition
Calories
1422.5
kcal / serving
1422.5 kcal total
Carbs
105.2g
per serving
105.2 g total
Fat
98.4g
per serving
98.4 g total
Protein
38.6g
per serving
38.6 g total
Cook Time
25
minutes
Serves
1
person
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Brown Sugar
Dairy
25
g
Butter
unsalted
50
ml
Double Cream
1
piece
Egg
free-range, beaten
1
piece
Egg Yolk
free-range
300
ml
Milk
whole or semi-skimmed
GrainsCereals
110
g
Plain Flour
sifted
NutsSeeds
1
clove
Garlic
finely chopped
0.5
tsp
Sage
fresh, chopped
0.5
tsp
Thyme
fresh leaves, chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tbsp
Thyme
fresh leaves, finely chopped
1
pinch
Salt
for pancake batter
OilsFats
1
tbsp
Olive Oil
for mushroom sauce
1
tbsp
Olive Oil
for tomatoes
1
tbsp
Olive Oil
for batter and frying
Vegetables
0.5
piece
Banana Shallot
finely chopped
75
g
Wild Mushrooms
cleaned and chopped
3
piece
Vine Tomatoes
cut in half

Method

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