Do you want to try something different or aren’t quite sold on sweet pancakes? Don’t be scared to experiment and try some savoury fillings. You can eat pancakes for dinner and dessert after you’ve chosen the ideal savoury pancake recipe!
Because they are so inexpensive and simple to prepare, savoury vegetarian pancakes are excellent for brunch or lunch. With this delicious mushroom pancake recipe, you can bring a little bit of Northern France into your kitchen! 512 kcal, 25g protein, 43g carbs (12g sugars), 26g fat (14g saturated fat), 4g fibre, and 1.7g salt are all included in each serving. This recipe takes less than 20 minutes to prepare and 10 to 30 to cook.
This recipe is perfect for a quick dinner at night on a weekend with all your friends or perfect for a quick Sunday lunch, even for a midnight snack! So, let’s get cooking!
Creamy mushroom pancakes- ingredient list!
The list of ingredients that you need in order to make these delicious creamy mushroom pancakes is so short, yet the burst of flavour that fills your mouth with these delicious pancakes is huge! Like mentioned earlier, these pancakes are also super on budget due to just a short ingredient list! Oh, and did I mention how delicious they are!
Ingredient list;
Here is the list of ingredients you need in order to make these amazing creamy mushroom pancakes;160ml/5½fl oz of milk and one large free-range egg, lightly beaten
40g/1½oz of unsalted butter and a basic flour knob
200g/7oz of thinly sliced chestnut mushrooms, 4 spring onions, and 2 tablespoons of reduced-fat crème fraîch
Salt, freshly ground pepper, and ½ teaspoon Dijon mustard
creamy mushroom pancakes- step by step method!
Step 1
Whisk together the egg and milk in a small bowl or cup.
Step 2
Place the flour in a big basin and add a lot of salt and pepper to it. Pour in the egg and milk mixture after creating a well in the middle. To create a batter, mix them gradually into the flour. Put aside.
Step 3
In a large frying pan, melt the butter over medium heat until it foams but does not burn or brown. Add the spring onions, saving some of the green part, and sauté until they are tender. Cook the mushrooms until they are tender. Add the mustard and crème fraîche and mix to season. Transfer to a bowl, wrap with foil, and keep warm.
Step 4
After cleaning the frying pan, add another tiny knob of butter and heat it until it foams. Pour half of the batter into the middle of the pan and swirl to cover the bottom. Cook until the bottom is slightly golden, then turn and cook until the other side is golden-brown. To prepare the second pancake, set aside and repeat.
Step 5
Put the pancakes on a plate and spoon the mushrooms into the centre of each. Fold the edges over, starting with the bottom, to create a square. Sprinkle with the remaining spring onion and serve.
Creamy mushroom pancakes- recipe tips!
- For a larger meal, serve with a huge salad prepared with a basic vinaigrette.
- Use anything you can find, however chestnut mushrooms are typically more flavourful and less expensive than button mushrooms.
- The sauce gets a lovely creamy flavour from low-fat crème fraîche, but you may use leftover cream if you have any.
- Use whatever mustard you have on hand if you don’t have Dijon mustard.
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