Cheesy Leek and Chestnut Mushroom Pancakes

To celebrate Pancake Day or Shrove Tuesday which is the traditional feast, using up the last of the eggs and fat before beginning the fast for Lent, I thought I’d share one of my favourite Pancake Day dinners – deliciously cheesy Leek and Chestnut Mushroom Pancakes, which of course is always followed by a sweet pancake too – I’m a Nutella girl. This super quick, tasty dinner is also the perfect way to celebrate what might be the last of the leeks from the allotment for this year.

Oven tray of baked pancake rolls with a spoon
This recipe is adapted from Delicious magazine’s Cheesy pancakes with ham and leeks

Ingredients

For the pancakes

Makes 12 – plenty for dinner and dessert pancakes for 2 people

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • Pinch of salt
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying

For the Cheesy Leek and Mushrooms

  • 40g unsalted butter
  • 3 leeks
  • Garlic clove, mined or finely chopped
  • 5 sprigs thyme
  • 50g chestnut mushrooms, sliced
  • 2 handfuls of spinach
  • Small bunch of parsley, chopped
  • 200g grated cheese, I used a mixture of strong cheddar and Gruyère cheese

Method

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl and whisk to a smooth batter.

Set aside for 30 mins to rest if you have time, or start cooking straight away.

Oil a frying pan by wiping with an oiled piece of kitchen paper and put on medium heat. When hot, cook your pancakes for 1 min on each side until golden.

In a separate pan melt the butter and fry the leeks, garlic and thyme until softened. Add the mushrooms and season with salt and pepper. Cook for another 5 minutes until the mushrooms are softened. Add the spinach and cook for another couple of minutes until wilted. Add the chopped parsley and mix.

Take a pancake and spoon on a generous amount of the leek and mushroom mixture. Sprinkle on a generous amount of cheese. Be sure to put the mixture in the centre of the pancake so that you can fold and roll as if you were making a burrito. Make as many rolls as the amounts allow but reserve some of the cheese to go on the top. Place the pancakes in an over proof/grill proof dish. Sprinkle over remaining cheese and place under a Grill at a medium heat for 5-7 minutes, until the cheese has melted and the top of the pancakes are crispy.

Serve with a simple green salad and vinaigrette dressing.

Happy Pancake Day!

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