Starters/Snacks Breakfast Mushroom and Fried Egg Pancakes
Serves : 5
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 100g plain flour
- 6 eggs
- 230ml semi skimmed milk
- 3 tbsp finely chopped chives
- Sea salt and freshly ground black peppers
- 1 tbsp vegetable oil
- 400g chestnut mushrooms, roughly chopped
Nutrition
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Method
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Tip the flour into a bowl and make a well in the centre. Crack one egg into the centre then add the milk. Stirring from the centre out, whisk until a smooth batter is formed.
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Season with salt and black pepper then stir in half the chives. If you have time, cover and set in the fridge for up to 4 hours, if not, you can use the batter straight away.
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Heat a large frying pan until hot. Add half the vegetable oil and the mushrooms and fry for 3-4 minutes until golden brown and tender. Season with salt and black pepper then tip into a bowl.
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Wipe the pan out and return to the heat. Add a little of the remaining oil and 1/5th of the batter - enough to cover the bottom of the frying pan. Swirl around a little so that it’s evenly coated. Fry for 1-2 minutes then flip over and spoon 1/5th of the mushroom mixture into the centre of the pancake.
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Crack an egg straight on top and cover with a lid. Cook for 2-3 minutes until the egg is just set. Remove the lid and fold the sides of the pancake up so that they nearly cover the egg.
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Slide out onto a serving plate and top with 1/5th of the remaining chives and some more black pepper. Repeat with the remaining ingredients then serve.
