Creamy mushroom pancakes.

  • Ingredients

  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 150g mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 x bag baby spinach
  • ½ x tub plain cream cheese 
  • 8 large ready-made pancakes
  • 25g grated Gruyère or Cheddar
  • green salad, to serve



  1. Heat the oil in a pan and fry the onion for 3 minutes. Add the mushrooms and garlic and cook for 2-3 minutes.
  2. Pour boiling water over the spinach in a colander until wilted. Drain well. Chop the spinach into small pieces. Stir together with the mushroom mixture and cream cheese.
  3. Spread mixture over the pancakes, then fold into quarters. Put in a baking dish and sprinkle with cheese. Grill for 5-10 minutes until golden. Serve with a fresh green salad.

For the pancakes:


  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying


  1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
  2. Set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

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