Rachel Allen's spinach and mushroom pancakes recipe

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
  • 0.5 oz butter, softened
  • 5.3 oz plain flour
  • 1 pinch salt
  • 7 fl oz milk
  • 2 eggs
  • 2 tbsp water
  • 0.5 oz butter, softened
  • 5.3 oz plain flour
  • 1 pinch salt
  • 0.8 cup milk
  • 2 eggs
  • 2 tbsp water
For the filling
  • 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)
  • 0.9 oz butter, now softened
  • 1 onion, finely chopped
  • 14.1 oz baby spinach
  • 7.9 oz mushrooms, sliced
  • 3.5 fl oz 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)
  • 0.9 oz butter, now softened
  • 1 onion, finely chopped
  • 14.1 oz baby spinach
  • 7.9 oz mushrooms, sliced
  • 0.4 cup 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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