Makes 12
adjust servings:

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For the pancakes:

For the filling:

  1. 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.
  2. 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.
  3. Stir in the red wine, scraping up any browned bits from the bottom of the pan.
  4. Add the spinach and toss until it wilts. Remove from the pan and keep warm.
  5. Add the balsamic vinegar to the pan and simmer, stirring occasionally, until reduced to a thick glaze. Keep warm.
  6. Combine all of the ingredients for the pancakes, except for the oil, in a blender and purée until smooth.
  7. Heat a 15cm non-stick frying pan over a medium-high heat and swirl around a bit of oil.
  8. 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.
  9. 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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