Spinach And Mushroom Pancakes
This delicious recipe transforms simple pantry staples into a flavorful and satisfying meal. The savory pancakes are loaded with a mixture of tender vegetables and creamy cheese, creating a delightful combination of textures and tastes. Each bite offers a burst of garlicky aroma and rich, earthy flavors that will have you coming back for more. Don't be surprised if these savory pancakes become a new favorite dish at your dining table!
— Constant Cookbook
Ingredients
- 425ml green milk
- 1 egg
- 113g plain white flour
- 28 wholemeal flour
- 3 garlic cloves, thinly sliced
- 1 onion, finely chopped
- 15 small mushrooms , finely sliced
- 5 big handful spinach
- 2 tbsp paprika
- 2 tbsp philadelphia
- 2 handfuls grated parmesan
- salt and pepper, for seasoning
Instructions
- whisk both the flours together and then stir in the egg, last of all ad the milk slowly while mixing until it looks a bit like porridge and is really liquidy
- after that is finished heat a pan with a splash of vegetable oil and fry the garlic until golden brown
- then add the onions and stir for a few minuites and then the mushrooms for the same amount of time, do exactly the same with the spinach as well
- Now you can add the paprika, the cream, the parmesan and finallly, the seasoning
- next heat another frying pan on a medium high heat with some oil and put some of the pancake batter on the pan so it fills it up. when that sides light brown do the same on the other side and then put on a plate with some of the pancake mixture, then finally halve it
- repeat this step until you have no more pancake batter and then youre done
Yield
Makes 8 pancakes
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