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- - PANCAKES
- 100g - all-purpose flour
- 200ml - unsweetened soya milk, chilled
- - generous pinch fine sea salt
- 6Tbs - sunflower oil
- - GARLICKY MUSHROOMS
- 1Tbs - sunflower oil
- 200g - button mushrooms, some sliced, some whole
- 3 - cloves of garlic, peeled and finely sliced
- 6Tbs - soya cream
- - small handful flat-leaf parsley, finely chopped
- - generous pinch sea salt and freshly ground black pepper
1 Pancakes Whisk together the flour, soya milk and sea salt in a bowl until smooth.
2 Heat 15ml (1T) of the oil in a frying pan over a medium heat. Test if the oil is hot by adding a drop of pancake batter to the pan: if it sizzles and becomes golden within 30 seconds, it is at optimum temperature. Add 4 tablespoons of the batter to make one pancake and swirl the batter around the pan to coat the base evenly.
3 When the pancake is golden after 2-3 minutes, carefully flip it over to cook the other side. Drain on paper towels, then keep warm in the oven while you continue to cook the other pancakes, using a tablespoon of the oil for each.
4 Garlicky mushrooms Heat the oil in a separate frying pan over a medium-high heat and cook the mushrooms for 5 minutes, stirring frequently.
5 Add the garlic and cook for a further minute. Remove from the heat and stir in the soya cream and parsley. Season with sea salt and black pepper.
6 To assemble, place the pancakes on serving plates and generously load on the garlicky mushrooms. Fold the pancakes over and serve while hot.
