After this little incident happened, I thought best not to try.
I’m not entirely sure the world needs another pancake recipe, but hey ho, got to enter into the spirit and all. So here is a little mushroomy number, partly inspired by some delicious spinach pancakes my mum makes. I’ve written it so that you can stop at the point where they could become delicious lemon and sugar pancakes (or whatever topping takes your fancy, everyone has their favourite). Oh and in case you hadn’t realised, it’s Shrove Tuesday.
For the pancakes: 100g flour, pinch salt, 2 eggs and 200ml milk
Place the flour in a large bowl with the pinch of salt. Make a well in the middle and crack in the two eggs.
Beat with a whisk and slowly incorporate the flour. Gradually pour in the milk, drawing in the flour from the edges of the bowl, it should look something like this as you’re going:
Once you’ve added all the milk, beat until smooth and set aside for about 30 minutes.
Heat a frying pan over a medium heat and melt a knob of butter. Pour a ladle-full of batter into the pan and cook for a couple of minutes, flip (or gently turn) and cook for a few more minutes on the other side. Don’t worry if the first is a failure, it often is! Keep going.
For the filling: 3 slices streaky bacon, 2 portobello mushrooms, 2 spring onions, 2 tbsps ricotta, salt, pepper, 2 tbs parsley, lemon zest and a pinch of dried chilli.
Heat a frying pan over a medium heat, fry the chopped bacon for a few minutes. Then add sliced mushrooms and spring onions. Cook through, remove from the heat and stir in the rest of the ingredients. Check the seasoning.
Fill four pancakes with this filling, roll up and place in a baking dish.
For the topping: 4 tbsps ricotta, 100ml milk, salt, pepper, nutmeg and parmesan
Preheat the oven to 200c. Combine the ingredients, check seasoning and then pour over the pancakes. Bake for 15-20 minutes until golden.
This recipe makes enough for two people, but there will be plenty of batter left over for about 4 more pancakes for those with a sweet tooth. Batter will keep in the fridge for up to 24 hours.
How will you be having yours?