Wensleydale Blue, mushroom and spinach pancakes
Whip up these savoury pancakes for a delicious brunch, lunch or light dinner. Recipe and image courtesy of Wensleydale Creamery, wensleydale.co.uk
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
plus 30 minutes resting time
Serves: 2-4
Ingredients
- 150g plain flour
- 2 large eggs
- 300ml milk
- 1 tbsp melted butter
- Neutral oil
- 200g button mushrooms, sliced
- 2 cloves garlic, finely chopped
- Salt and pepper
- 2 large handfuls of spinach
- 1 x pack Wensleydale Blue cheese, crumbled
- Handful pine nuts
Method
Step 1
Add the flour and salt to a bowl. Make a well in the centre. Whisk the eggs and milk together and pour into the well. Whisk until smooth. Stir in the butter and allow to rest.
Step 2
Heat the oil in a frying pan and cook the mushrooms. Stir in the garlic and fry for 2-3 minutes. Season. Stir in the spinach until wilted, then remove from the heat. Add 2/3 of the cheese. Set the aside.
Step 3
For the pancakes, heat a pan on medium with a little oil. Add 1-2 ladles of batter and swirl to create an even layer. Cook for 45 seconds, or until golden brown, then flip. Cook the other side for 30 seconds then transfer to a plate. Repeat.
Step 4
Spoon some filling into ¼ section of each pancake and fold into triangles. Sprinkle over the cheese and pine nuts (if liked) and grill to melt the cheese.
