Savoury Pancakes with Mushroom & Tomato Filling
Light savoury pancakes filled with tender mushrooms and juicy tomatoes, perfect for cosy lunches and easy weeknight meals using fresh seasonal veg
Equipment
- Large bowl
- frying pan
- Saucepan
Ingredients
Pancake mix
- 125 g plain flour
- 1 egg
- 300 ml semi-skimmed milk
- 4 tbsp vegetable oil
Filling
- 15 g unsalted butter
- 300 g mushrooms, peeled and sliced thickly
- 1 large garlic clove, crushed
- 1 400g can chopped tomatoes
- 1⅓ tbsp dried oregano
- dash Worcester sauce
- handful of fresh parsley
Instructions
- Prepare the batter. In a large bowl, add the flour and make a well in the centre.
- Add the egg and milk and with a balloon whisk to form a smooth batter. Set aside.
- Make the filling. In a saucepan, add the butter, mushrooms and garlic and cook for around 10mins until the mushrooms are brown. Stir occasionally.
- Add the tomatoes, oregano and Worcester sauce until warmed through, stir occasionally
- In the meantime, make the pancakes. Add a tablespoon of oil to a frying frying pan over a medium heat. Add a ladleful of batter and cook for a couple of mins, until the underneath starts to colour. Carefully flip the pancake over and cook the other side.
- When lightly golden on both sides, remove onto a piece of greaseproof paper.
- Add another tablespoon of oil and repeat until the remaining 3 pancakes have been made.
- Divide the filling between the pancakes, reserving a little of the mixture to serve, then roll them up.
- Transfer to an oven proof dish and bake in a preheated oven, 180c for 15mins.
- Serve with the reheated reserved mushroom mixture, with parsley sprinkled over the top