Rachel Allen's spinach and mushroom pancakes recipe

1. 1

   For the pancake batter, melt the butter over a low heat.

2. 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. 3

   Whisk in the melted butter and leave to rest for 20-30 minutes.

4. 4

   For the filling, melt the butter in a heavy saucepan until it foams.

5. 5

   Add the onion, then cover and sweat over a gentle heat for 5-10 minutes, until soft but not coloured.

6. 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. 7

   Drain, then squeeze out the excess liquid with the back of a spoon.

8. 8

   Add the mushrooms to the onion and cook for a few more minutes, then stir in the cream, parsley and spinach.

9. 9

   Season with lemon juice, salt and pepper.

10. 10

    Cook ladlefuls of the pancake batter in a non-stick frying pan until set on the surface.

11. 11

    Turn over to cook the other side.

12. 12

    Use to make 4 large or 8 small pancakes.

13. 13

    Lay the pancakes on warm plates and spoon the filling in the middle.

14. 14

    Serve, sprinkled with chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.