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Spinach and Mushroom Pancakes

Preparation: 15 mins

Cooking: 25 mins

Serves 4, costs under £4.00

Ingredients

  • 5 Tablespoons Plain Flour (100g) (For the pancakes)
  • 2 Eggs (0) (For the pancakes)
  • ½ Pint Semi Skimmed Milk (250ml) (For the pancakes)
  • 1 Tablespoon Vegetable Oil (10g) (For the pancakes)
  • 1 Tablespoon Vegetable Oil (10g) (For the filling)
  • 6 Tablespoons Spinach (250g) (For the filling)
  • 2 Onions (120g) (For the filling)
  • 1 Teaspoon Ground Nutmeg (1g) (For the filling)
  • 20 Mushrooms (200g) (For the filling)
  • 2 Tablespoons Plain Flour (50g) (Level measure. For the cheese sauce)
  • 1 Pint Semi Skimmed Milk (500ml) (For the cheese sauce)
  • 5 Tablespoons Cheddar Cheese (50g) ((grated) For the cheese sauce)
  • ½ Teaspoon Mustard (0) (For the cheese sauce)
  • 1 Pinch Ground Black Pepper (1g) (For the cheese sauce)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.

Method

  1. Place the pancake ingredients into a mixing bowl and whisk (a fork can be used) until the mixture is completely smooth, then allow to rest for 10 minutes
  2. Heat a frying pan on a fairly high heat and carefully add half the oil for the pancakes add the other half after you have cooked two pancakes
  3. Add approximately 1 1/2 tbsp of the batter to the pan and swirl it around by tipping the pan slightly so the mixture covers the bottom
  4. Allow to cook for 45 seconds to 1 minute until the underneath is golden brown then flip to cook the other side for the same amout of time
  5. Lift the pancake out of the pan on to a square of greaseproof paper, once the next pancake is cooked place it on top of the other pancake with greaseproof paper between them, continue untill all pancakes have been cooked then place them to one side, covered with greaseproof paper
  6. Peel and dice the onions then heat the oil for the filling in the frying pan on a moderate heat and add the onions for 2-3 minutes until they soften
  7. Slice and dice the mushrooms and add to the pan cooking for a further 2-3 minutes. Chop the spinach and add that to the pan with the nutmeg
  8. After another 2-3 minutes allow the filling to cool for 5 minutes, then share between the pancakes to the thickness of your thumb and fold the pancake in half or roll. 
  9. Heat the margarine for the sauce in a pan until melted. Take the pan off the heat and add the flour, mix together to form a paste then gradually add the milk placing the pan back on a gentle heat. Add cheese, mustard and black pepper to heat once the sauce thickens. Serve pancakes with sauce

Nutritional Information