This meatless Monday creation comes from a friend of mine in the UK, thus the addition of grams and ml in the recipe. Not to worry, it’s in cups and ounces for you all Our team likes these savory mushroom pancake creation with their favorite glass of white wine. Let me know what you think, better yet, send us your photo.
1/2 cup (140g) white self-raising flour
1 tsp soya flour
1 3/4 cup (400ml) soya milk
vegetable oil, for frying
For the topping
2 tbsp vegetable oil
9 oz (250g) button mushrooms
9 oz or (250g) cherry tomatoes, halved
2 tbsp soya cream or soya milk
large handful pine nuts
snipped chives, to serve
How to Prepare:
- Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
- Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
- For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.