Crispy Oyster Mushroom Pancakes
Crispy Oyster Mushroom Pancakes
I’m not sure if Findus still make crispy pancakes, I remember when they came out and I wasn’t a fan then. They were one of those things that sounded like they should be fantastic but for me they were just a disappointment. Move forward 40 years and finally I found a crispy pancake that works.
Ingredients
(serves four)
For the Pancake Batter:
250g plain flour
1 egg
150ml milk (adjust as needed)
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper (optional)
For the Filling:
200g oyster mushrooms, cleaned and chopped small
30g butter (for sautéing)
2 cloves garlic, crushed
150g Spring onions chopped
1tbs plain flour
100ml milk
Grated Cheddar cheese
Salt and pepper, to taste
For Frying:
Oil for frying
Method
Prepare the Mushroom Filling:
Pre-heat the oven to 200°C.
In a frying pan, heat the butter over medium heat. Add the chopped oyster mushrooms and sauté for about 5-7 minutes, until they are golden brown and tender. Add crushed garlic and spring onion cook for another minute. Season with salt and pepper. Add the flour and stir it round and give it a minute too cook, make sure there are no lumps and everything is coated in flour. Add the milk a bit at a time stirring constantly. The mixture will begin to thicken, you are aiming for a thick sauce which is not runny, add more milk if its too thick. Remove from heat and add the cheese and stir it in, let cool slightly. You should have a thick spreadable paste.
Make the Pancake Batter:
In a mixing bowl combine the flour, milk, egg, baking powder, salt, pepper. Whisk until you have a smooth batter that is about the consistency of single cream. You can adjust with milk quantity for your desired consistency.
Fry the Pancakes:
Heat a non-stick frying pan pour in a ladleful of the batter, spreading it out to form a pancake. When the edges begin to curl flip it over and cook the other side. I usually find the first one is a disaster and is too thick or sticks to the pan, don’t worry the next one will be perfect. Once its cooked on both sides place the pancake on a plate and repeat making more pancakes. You should get about 8-10 pancakes depending on the size of your pan.
Bake the pancakes:
One at a time place the pancakes onto an oven tray and spoon some mushroom filling onto one half of the pancake. Carefully fold over the other half and press down around the edges, you can brush on a bit of left over pancake mix as a ‘glue’ if you like. Repeat with the other pancakes. Bake in the oven for 10-15 minutes to crisp up.
Serve:
Serve hot with your favorite dipping sauce, such as sweet chili sauce or tommy ketch.
Hope You Enjoy!
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