Cheese and Mushroom Savoury Pancake

Name: Cheese and Mushroom Savoury Pancake
Yield: 2 pancakes
Cuisine: American
Ingredients: 250 ml milk; 50 g butter; 150 g self raising flour; 1 egg; 150 g parmesan; 150 g mozzarella; 220 g mushrooms; 3 spring onions; 1 small handful of basil; salt and pepper to season

Mark Wheatley @cook_7232200

Bristol, UK

A melted cheese and mushroom treat if you fancy a quick but filling dinner. I prefer these to sweet pancakes on Shrove Tuesday.

Mark Wheatley @cook_7232200

Bristol, UK

A melted cheese and mushroom treat if you fancy a quick but filling dinner. I prefer these to sweet pancakes on Shrove Tuesday.

Saved

Ingredients

2 pancakes

250 mlmilk
50 gbutter
150 gself raising flour
1egg
150 gparmesan
150 gmozzarella
220 gmushrooms
3spring onions
1small handful of basil
salt and pepper to season

Saved

Steps

1

Chop the basil and spring onions, grate the parmesan and slice the mozzarella.
2

Slice the mushrooms and put in a microwaveable bowl. Cook on high for 2-4 minutes, or until most (but not all) of the water that leaks out of the mushrooms has evaporated. This concentrates the flavour.
3

Add the basil, spring onion and cheese to the hot mushrooms and stir until the cheese melts, you may need to microwave a little more until it is nice and runny.
4

Add the egg flour butter and milk to a bowl and whisk until smooth. Then pour into a lightly oiled and heated pan. Cook until brown on both sides.
5

When cooked, fill your pancake with the hot cheesy mushroom mixture. Service with a salad of your choice. Enjoy!