A quick and simple lunch idea for 2 people
(with enough mixture to make sweet pancakes for your favourite topping)
Leek and Mushroom Pancakes
Pancakes
100g plain flour
2 eggs
300ml milk
Put the milk and eggs in a blender first, then add the flour and blend for about 30 secs. Putting the liquid ingredients in first means that the flour doesn’t stick to the base and sides as much. Leave to stand whilst you prepare the filling.
Mushroom and Leek
1 clove garlic
1 leek
7 or 8 mushrooms, I used Chestnut mushrooms
oil or butter
splash of cream
freshly ground black pepper
Method
Finely chop the garlic, remove the outer leaves from the leek, slice lengthways and wash thoroughly imbetween the layers then slice finely into half-moon shapes.
Heat some oil or butter in a saute or frying pan and add the leeks and garlic and saute gently for a few minutes.
Meanwhile wipe the mushrooms clean and slice, then add to the leek mixture and cook for a couple of minutes.
Add the black pepper and a splash of cream and stir everything together.
Then back to the pancakes
Heat a suitable pancake or frying pan till nice and warm then add a drizzle of oil, heat a little, swirl around the pan and then pour some of the oil into a heat-proof glass bowl. This prevents your pancakes being too greasy. Pour some of the pancake mixture into the centre of the pan and swirl till it covers the base (about three-quarters of a ladle is often a good measure!). Cook for no more than a couple of minutes on one side then flip or toss as you prefer and cook for about 30 seconds on the other side. Remove to a plate and cook three more, (you can reuse the oil in the glass bowl) layering them on the plate with greaseproof paper so that they don’t stick together.
Take a quarter of your leek and mushroom mixture and place in the centre of the top pancake, roll with your hands, then transfer to a heatproof dish or plate. Continue with the remaining mixture and pancakes till all used up. Top with grated cheddar cheese and either heat in the microwave for 1-2 minutes for a speedy heat through or in the oven for about 10 to 15 minutes for a crisper finish.