Balsamic mushroom and goats cheese pancake

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Makes 12

For the pancakes:

1 egg

250ml milk

20g butter, melted

2 tsp fresh parsley leaves, chopped

60g plain flour

Salt and black pepper

Sunflower oil, for cooking

 

For the filling:

2 tbsp sunflower oil

2 onions, thinly sliced

5 garlic cloves, crushed

30g butter

500g mushrooms, sliced

2 tbsp thyme leaves

Salt and black pepper

4 tbsp red wine

240g spinach

120ml balsamic vinegar

160g goats cheese

 

  • Heat the oil for the filling in a frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, for 7-9 minutes until soft and caramelised. Add the garlic and cook for another minute until fragrant.
  • Add the butter. When it begins to foam, add the mushrooms and thyme. Season with salt and pepper and cook for 5-7 minutes until browned.
  • Stir in the red wine, scraping up any browned bits from the bottom of the pan.
  • Add the spinach and toss until it wilts. Remove from the pan and keep warm.
  • Add the balsamic vinegar to the pan and simmer, stirring occasionally, until reduced to a thick glaze. Keep warm.
  • Combine all of the ingredients for the pancakes, except for the oil, in a blender and purée until smooth.
  • Heat a 15cm non-stick frying pan over a medium-high heat and swirl around a bit of oil.
  • Add some of the batter, swirling it around so that it covers the bottom of the pan in a thin, even layer. Cook for 1-2 minutes until bubbles form in the centre, then flip it over and cook for another minute. Transfer to a plate and keep warm while you repeat with the rest of the batter.
  • Add some of the warm mushroom mixture and goat’s cheese to one half of each pancake, then fold over the other side. Drizzle over the balsamic glaze to serve.

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