Savoury mushroom and truffle pancakes

These savoury mushroom and truffle pancakes are perfect for a light dinner, especially when you don’t have a lot of time to cook a big meal.

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If you’re not a fan of cinnamon and sugar pancakes, try these savoury mushroom and truffle pancakes for a light dinner. Serve them with a side salad.

*Serves 2

Ingredients

  • 1 extra large egg
  • 250ml milk
  • 1 tsp melted butter
  • 80ml Sasko Bran-rich Self-raising Flour
  • 60ml Sasko Cake Flour
  • Pinch salt
  • Oil, for frying

Filling

  • 30ml truffle-flavoured oil
  • 400g exotic mushrooms (a mixture of enoki, shiitake, portobello, shimeji), sliced
  • 60ml full cream sherry
  • 1 tbsp fish sauce
  • Pinch black pepper
  • 1 tsp fresh thyme leaves
  • 30ml cream
  • 40g Parmesan, grated

Method

  1. Whisk the egg and milk together in a mixing bowl. Add the butter and whisk again to combine.
  2. Add both flours and the salt and whisk until you have a smooth pancake batter.
  3. Place a large non-stick frying pan on high heat. Once hot, pour a little oil in the pan and swirl to coat the pan.
  4. Pour a small ladle of the batter into the pan and swirl it around the edges to coat the bottom of the pan completely (if it doesn’t coat the bottom of the pan, add a little more and repeat).
  5. Fry until the edges begin to pull away from the sides of the pan then use a spatula to gently lift the pancake and flip it over. Fry for about 15 seconds and then pop on a plate. Repeat until all the batter has been used. You should get four to five pancakes.

For the filling

  1. Place a large saucepan on medium-high heat.
  2. Once hot, pour in the truffle oil and add the mushrooms. Fry for 3 minutes stirring occasionally, before adding the sherry, fish sauce, pepper and thyme.
  3. Allow the mushrooms to cook down into the sauce and for the sauce to evaporate slightly before adding the cream.
  4. Let the mushrooms bubble away until the sauce is reduced and slightly thickened and finally add the Parmesan and stir through until it has melted into the mushrooms.
  5. Place two pancakes on two plates and spoon equal amounts of the mushrooms into the centre of each pancake. Fold over the sides to make a parcel and serve as is or with a simple salad.

Handy tips:

  • Make sure your pan is hot enough before cooking the pancakes. You can test this by dropping in a drop of water into the pan – it should evaporate straight away.
  • Use a non-stick spray or oil to grease the pan rather than butter, as butter burns at a much lower temperature.
  • It’s commonly accepted that your first pancake will generally be a flop. The pan is either too cool or the batter sticks to the pan. Don’t sweat – wipe the pan clean with a little oil and make another.

 

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