Spinach and Mushroom and Lychee Pancakes

Pancake Day is around the corner and we are excited! Pancakes are super easy to make using just a few staple ingredients from your cupboard along with whatever is in your fridge. Try these pancakes use spinach, mushrooms and a combination of mint, chervil and creme fraîche. And to finish things off, slice up a few little lychees and mix with brown sugar and any left over mint as a sweet treat to end the feast.  

Ingredients: 2 shallots, 120g button mushrooms, big handful of spinach, 8g chervil, 1 stem of mint and 3-4 lychees.

Larder: 150ml milk, 125g flour, 150ml water, 1 egg, pinch of salt, 150ml of crème fraîche or greek yoghurt, 1tsp brown sugar (optional: lemon or lime juice).

Instructions:

  • Make the pancake batter: combine in a bowl flour, milk, egg, water and a pinch of salt. Beat with a whisk until smooth and runny, set aside while you make the filling.
  • Chop the shallots and slice the mushrooms. Sauté in oil until soft and then add the spinach, stir and cook until mostly wilted.

pancake-batter-600px.chopped-onions-and-mushrooms-600px

  • As the filling sautés use another frying pan to make the pancakes. Or set the filling aside and use the same frying pan. Add approximately 1 tsp oil on a medium heat, swirl around so it covers the pan. Pour a ladle of pancake batter into the pan swirling as you pour so that it covers the pan in a thin layer approximately 3mm thick. Cook for about a minute until the bottom sets and then flip and cook for another minute or so. Place the pancake on a plate and spread a dollop of crème fraîche or yoghurt on the pancake followed by a spoonful of the spinach and mushroom mix. Use scissors or tear chervil (stems and all) and most of the mint leaves on top. Repeat for a second pancake and serve. If you use a small pan, you should be able to make approximately 4 savoury pancakes.

spinach-and-mushroom-pancake-landscape-600px

  • For a sweet end to the meal, make 2 more pancakes. Pierce the lychee skin and cut the flesh away from the stone into little pieces, mix together with 1tsp brown sugar and an optional squeeze of lime or lemon. Spread over the pancake with any remaining mint leaves and optional squeeze of lemon, dollop of crème fraîche or yoghurt. Fold up and enjoy!

whole-plate-open-lychee-pancake-600px