Mushroom and Spinach Pancakes

Savoury pancakes filled with sautéed mushrooms, wilted spinach, and crème fraîche, served with a fresh side salad.

Vegetarian Healthy Lunch Pancakes Mushroom

Estimated Nutrition

Calories

459.2

kcal / serving

918.4 kcal total

Carbs

47.9g

per serving

95.8 g total

Fat

23.1g

per serving

46.2 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

150

Milk

tbsp

Crème Fraîche

optional

GrainsCereals

125

Plain Flour

can use buckwheat flour

NutsSeeds

bunch

Parsley

fresh, chopped

bunch

Chives

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

for frying

tbsp

Olive Oil

Vegetables

piece

Onion

small, chopped

Mushrooms

handful, sliced

Baby Spinach

two handfuls

handful

Salad Leaves

to serve

Method

Sift flour and salt into a bowl, crack in the egg, and mix.

Beat in milk and 150ml water until the batter is smooth.

Fry chopped onion and sliced mushrooms in oil until softened.

Add baby spinach and cook for 2 minutes until wilted, then season.

Ladle batter into a hot oiled pan and swirl to cover the base.

Fry for 1 minute per side until golden brown.

Spread crème fraîche and the mushroom mixture over half the pancake.

Sprinkle with herbs, fold over the filling, and serve with salad leaves.