Wild Mushroom & Cheddar Oatmeal Pancakes


Prep Time: 20 Munud | Cook Time: 30 Munud | Ready: 50 Munud | Servings: 8

Step by Step

Recipe Ingredients
50g fine ground oatmeal
50g wholemeal spelt flour
1 large egg
300ml milk
1 tablespoon melted butter
Oil for pan
For the Filling...
1 tablespoon oil
2 clove garlic crushed
500g mixed wild mushrooms (chanterelle, oyster, shitake)
Handful baby spinach leaves
100g grated cavern cheddar plus 40g grated to sprinkle over
Freshly ground pepper and salt
3 tablespoos of crème fraiche
Recipe Directions
Sieve flour into large mixing bowl, stir in oatmeal
Crack an egg into a well in the centre. Start whisking to incorporate flour from the edges, gradually add the milk until mixture has consistency of thin cream. Mix until smooth.
Add melted butter and mix well
Heat lightly oiled pan until smoking hot, add approx. 2 tablespoons of mix and swirl around the pan over a high heat
Once it has set and become golden brown, flip over and cook for 30 seconds
Turn out onto a sheet of baking paper, repeat until all pancakes are cooked (mix should make 8)
Cover pancakes with a damp tea towel to keep moist
Sauté garlic and mushrooms in a large sauté pan over a high heat until cooked approx. 3-4 minutes
Add 3 tablespoons crème fraiche and spinach leaves, stir until spinach has wilted
Add grated cheese and heat until melted, season to taste
Divide mix between pancakes and place down the centre of each pancake, roll up and place in a greased oven proof dish
Sprinkle over grated cheese and place in hot oven for 5-7 minutes until cheese is melted and bubbling
Serve immediately with a crisp green salad

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