Rachel Allen's spinach and mushroom pancakes recipe
A great vegetarian lunch, or one for Pancake Day!
Tip: Use the filling as a sauce for pasta - simply stir it though your favourite cooked pasta shapes.
Ingredients
For the pancake batter- 15 g butter, softened
- 150 g plain flour
- 1 pinch salt
- 200 ml milk
- 2 eggs
- 2 tbsp water
- 25 g butter, now softened
- 1 onion, finely chopped
- 400 g baby spinach
- 225 g mushrooms, sliced
- 100 ml single cream
- 1 tsp freshly chopped parsley
- 1 squeeze of lemon juice
- 1 pinch salt and freshly ground pepper
- 1 sprinkle chopped fresh chives, to garnish (optional)
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- For the pancake batter, melt the butter over a low heat. Put the flour, salt, milk, eggs and water into a mixing bowl and beat together with a hand whisk to make a smooth batter. Whisk in the melted butter and leave to rest for 20-30 minutes.
- For the filling, melt the butter in a heavy saucepan until it foams. Add the onion, then cover and sweat over a gentle heat for 5-10 minutes, until soft but not coloured.
- Meanwhile, cook the spinach in a tiny amount of water in a large lidded saucepan, until the leaves wilt (about 3-4 minutes). Drain, then squeeze out the excess liquid with the back of a spoon.
- Add the mushrooms to the onion and cook for a few more minutes, then stir in the cream, parsley and spinach. Season with lemon juice, salt and pepper.
- Cook ladlefuls of the pancake batter in a non-stick frying pan until set on the surface. Turn over to cook the other side. Use to make 4 large or 8 small pancakes.
- Lay the pancakes on warm plates and spoon the filling in the middle. Serve, sprinkled with chopped chives.
Recipe provided by Kerrygold.
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