Savoury pancakes - a winner for dinner

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Reaching for the lemon and sugar this Pancake Day?

They’re tried and tested family favourites but you could be cheating your taste buds out of some amazing flavours.

Pancakes can be stacked, topped or rolled into some simple but impressive dishes.

So, heat up your frying pan and prepare for an epic battle between savoury vs sweet this Shrove Tuesday.

First up is our mushroom and spinach pancake complete with a fabulously thick Heart of Lincolnshire cheese sauce.

SERVES 4                                              TAKES 25 minutes

Ingredients

For the pancakes:
100g plain flour
2 large Fairburn’s eggs, from our Love Local range
300 ml milk
Pinch of salt
Sunflower or vegetable oil for frying

For the filling:
25g butter
25g plain flour
500 ml milk
Salt and pepper
80g grated Heart of Lincolnshire cheese by Lymn Bank Farm, from our Love Local range, plus a little extra for topping
75g baby button mushrooms
Large handful of spinach leaves
Dried or fresh parsley for topping

Method:

  1. To make the crepe, put the flour in a bowl together with the eggs and milk. Add a pinch of salt and whisk the mixture to a smooth batter

  2. Heat up a medium size frying pan and carefully drizzle with a little oil. Pour in enough mixture to cover most of the pan with a thin layer and tilt to fill any gaps.

  3. Cook for one to two minutes until lightly golden and firm, and then flip to cook the other side.

  4. Set aside on a baking tray and keep in a warm oven while making up the rest.

  5. While the pancakes being kept warm, dice the mushrooms and spinach leaves then grate the cheese ready for the filling.

  6. Warm up a saucepan to melt the butter. Then, stir in the flour.

  7. Take the saucepan off the heat and gradually add the milk. Don’t worry if it doesn’t all blend at this stage, just keep whisking!

  8. Return it to the heat and let it boil, adding a dash of salt and pepper. Bring down to a simmer for ten minutes.

  9. While the sauce simmers, use a separate pan to brown the mushrooms and wilt the spinach.

  10. Stir the grated cheese into the sauce and allow to melt – but don’t let it re-boil! Make sure to leave a little cheese to sprinkle at the end!

  11. Put your first pancake on a plate. Pour a generous helping of cheese sauce and then spoon in a line of cooked mushrooms and spinach.

  12. Fold alternate sides of the pancake to form a loose wrap. Fill and repeat with another pancake.

  13. Plate up and garnish with crumbled Heart of Lincolnshire cheese and a sprinkling of parsley.


Want to make it into a heartier meal? Add some Lincolnshire Quality bacon from our Love Local range.


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