Happy pancake day! I missed the opportunity to celebrate Chinese New Year and Valentines day on the blog at the weekend but didn’t want to miss today!. As much as I love traditional lemon & sugar or maple syrup I’ve been indulging my sweet tooth a little too much lately so decided to cook up a tasty lunch dish instead.
This was also partly inspired by a recent trip to Denbies Wine Estate and Vineyard. They have several shops on site, one showcasing their range of English wines and a farm shop filled with loads of great produce like as these fantastically coloured local Surrey eggs from speciality hens (speciality not specified!) and flours from Wessex Mill in Oxfordshire.
The following recipe uses wholemeal flour and button mushrooms, but other flours or fillings could be used depending on your taste, or what you find in the fridge!
Green herb pancakes stuffed with mushrooms & Parmesan
Serves 4, makes 8 medium sized pancakes & filling
For the pancakes:
125g wholemeal flour
Small handful of flat leaf parsley & chives
Sunflower or vegetable oil for frying
For the filling:
1 tbsp butter
500g mushrooms, button or similar
4 tbsp crème fraîche
4 tsp grated parmesan, extra to garnish
Sea salt & freshly ground black pepper
Salad to garnish
Medium frying pan
Large baking tray
Firstly sieve the flour into a large bowl and make a well in the middle into which add the eggs and a little of the milk. Gradually whisk starting in the middle and bringing in a little of the flour at a time to make a thick batter. Add the remaining milk and whisk until smooth. Finely chop the herbs and add to the batter along with a good pinch of salt and a little black pepper.
Using a frying pan approximately 20cm in diameter add a good glug of oil and warm through then pour the oil out of the pan into a heatproof jug or mug and set aside for use again. Use a ladle to add 2-3 tbsp of batter into the pan and tilt quickly so it spreads out evenly. Cook the pancake on a medium high heat for around a minute until it begins to brown lightly at the edges. Using a palette knife check the underside is lightly browned then flip it over and cook for a further 45 seconds until the other side is also lightly browned. Place the pancake on a large plate or dish and repeat the process starting with the oil for the next pancake.
The pancakes can be made in advance and stored in a baking dish and be reheated in the oven or microwave, using baking paper to separate layers and to prevent them sticking. If you want to be really organised the batter can be made up to one day in advance and stored in the fridge, just make sure you re-whisk it before use.
To make the filling simply wipe clean the mushrooms and cut into quarters before adding to a large pan with the butter. On a low heat cook gently until they just begin to soften and release their juices then add the crème fraîche and parmesan and stir. Heat until warmed through and season well to taste.
Take one pancake at a time and lay several tablespoons of the creamy mushrooms in a line along the centre of the pancake. Fold over one side and tuck in, then fold over the other side and lay on a baking tray with the folded edge underneath. Heat gently in the oven on a low heat for 15-20 minutes before serving.
To serve cut each pancake roll into two halves on a slight diagonal and place one half on top of the other on the plate. Scatter the pancake with shavings of parmesan and garnish the plate with a small salad. A rocket salad with a simple balsamic dressing works well with the parmesan.