Mushroom Pancakes
I remember eating savoury pancakes as a child (yes Findus did an infamous frozen variety which we would sometimes experience!) and as a young adult in the 80s they were quite fashionable with different fillings but it was the mushroom ones I loved: creamy, sautéed mushrooms in a rich sauce with garlic and onion, stuffed inside soft rolled pancakes. It’s pretty easy to make these WFPB with the use of wholewheat flour and there’s a whole variety of fillings which would be delicious – spinach and tofu springs to mind but this first time it had to be mushroom! 🙂 These make a fairly quick and easy supper but are also “fancy” enough for company. 🙂
Mushroom Pancakes
Prep time
Cook time
Total time
Author: Deb
Serves: 4
Ingredients
For the pancakes:
- 1 heaping cup wholemeal spelt flour
- 1.5 cups soy - we use Vitasoy Milky Lite
- 2 tsp Orgran No Egg
For the filling:
- 800g portobello mushrooms, sliced
- 1 T tamari
- ½ cup white wine
- ½ cup soy milky lite
- 2 heaped T hummus
- 1 T cornflour
- 1 T fresh lemon juice
- Seasoning
Instructions
- Make the pancakes by whisking all the ingredients together in a large bowl or jug.
- Let the batter sit whilst you prepare the filling.
- Saute the mushrooms in a large pan. Once the liquid has released add the tamari and white wine and stir from time to time until the liquid has almost gone and mushrooms are tender. Mix together the soy milk and hummus, stir it in thoroughly and simmer until the sauce comes together. If it needs thickening add the cornflour to a splash of water in a cup, mix thoroughly, then stir in and stir continuously until sauce is thickened to your liking. Add the lemon juice and season to taste.
- Turn off the heat and spoon the mushroom mixture into a container. Keep it warm in the oven if you're eating straight away, or just microwave it later.
- To cook the pancakes pour a cup of the batter into a good non stick pan which has been heated until beads of water roll around the surface. Tip the pan quickly to cover the bottom of the pan. Your pancakes should be the size of a small dinner plate.
- Once it is set underneath gently loosen it and flip it over and cook for another minute or so.
- Remove from the pan and continue with the next, inserting a sheet of baking paper between each. You should have enough for 4 pancakes.
- Keep the sauce and pancakes warm in a low oven in covered containers or to serve later just reheat the sauce and pancakes separately and assemble on a plate, or assemble each once separately and microwave it for 1 minute before serving with your favourite green steamed veggies e.g. asparagus, broccoli / green beans etc.