Buckwheat Pancakes With Garlic Mushrooms Recipe

1. 1

   Preheat the oven to 180C/350F/Gas 4.

2. 2

   1 Sieve the flour and salt into a large bowl and make a well in the centre.

3. 3

   Add in the egg and lowfat milk and whisk vigorously to make a smooth batter.

4. 4

   Beat in the melted butter and set aside to rest.

5. 5

   2 Heat a small saute/fry pan.

6. 6

   Slice the mushrooms.

7. 7

   Add in the butter to the hot pan and cook for 1-2 min till golden brown.

8. 8

   3 Add in the soft cheese, stirring till melted, season to taste and remove from the heat.

9. 9

   Chop the parsley and stir into the mushrooms.

10. 10

    4 Heat a little oil in a small frying pan.

11. 11

    Spoon in two Tbsp.

12. 12

    of the batter and swirl to cover the base of the pan.

13. 13

    Cook for a few seconds, flip over and cook the second side.

14. 14

    Repeat to make eight pancakes.

15. 15

    5 Spoon the filling into the pancakes and roll up to enclose the mix.

16. 16

    Cut in half and place in a heatproof dish and scatter over the grated cheese and a good grinding of black pepper.

17. 17

    6 Bake in the oven for 7-8 min till the cheese is bubbling and golden brown Remove the stuffed buckwheat pancakes from the oven, garnish with herbs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.