Rachel Allen's spinach and mushroom pancakes recipe

Name: Rachel Allen's spinach and mushroom pancakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 g (0.9oz) butter, now softened; 1 onion, finely chopped; 400 g (14.1oz) baby spinach; 225 g (7.9oz) mushrooms, sliced; 100 ml (3.5fl oz) single cream; 1 tsp freshly chopped parsley; 1 squeeze of lemon juice; 1 pinch salt and freshly ground pepper; 1 sprinkle chopped fresh chives, to garnish (optional); 15 g (0.5oz) butter, softened; 150 g (5.3oz) plain flour; 1 pinch salt; 200 ml (7fl oz) milk; 2 eggs; 2 tbsp water

Servings: persons

25 g (0.9oz) butter, now softened
1 onion, finely chopped
400 g (14.1oz) baby spinach
225 g (7.9oz) mushrooms, sliced
100 ml (3.5fl oz) single cream
1 tsp freshly chopped parsley
1 squeeze of lemon juice
1 pinch salt and freshly ground pepper
1 sprinkle chopped fresh chives, to garnish (optional)
15 g (0.5oz) butter, softened
150 g (5.3oz) plain flour
1 pinch salt
200 ml (7fl oz) milk
2 eggs
2 tbsp water

1
For the pancake batter, melt the butter over a low heat.
2
Put the flour, salt, milk, eggs and water into a mixing bowl and beat together with a hand whisk to make a smooth batter.
3
Whisk in the melted butter and leave to rest for 20-30 minutes.
4
For the filling, melt the butter in a heavy saucepan until it foams.
5
Add the onion, then cover and sweat over a gentle heat for 5-10 minutes, until soft but not coloured.
6
Meanwhile, cook the spinach in a tiny amount of water in a large lidded saucepan, until the leaves wilt (about 3-4 minutes).
7
Drain, then squeeze out the excess liquid with the back of a spoon.
8
Add the mushrooms to the onion and cook for a few more minutes, then stir in the cream, parsley and spinach.
9
Season with lemon juice, salt and pepper.
10
Cook ladlefuls of the pancake batter in a non-stick frying pan until set on the surface.
11
Turn over to cook the other side.
12
Use to make 4 large or 8 small pancakes.
13
Lay the pancakes on warm plates and spoon the filling in the middle.
14
Serve, sprinkled with chopped chives.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 25 g (0.9oz) butter, now softened, 1 onion, finely chopped, 400 g (14.1oz) baby spinach, 225 g (7.9oz) mushrooms, sliced, and more.

Yes, Rachel Allen's spinach and mushroom pancakes recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!