RACHEL ALLEN'S SPINACH AND MUSHROOM PANCAKES RECIPE
From lovefood.com
For the pancake batter, melt the butter over a low heat. Put the flour, salt, milk, eggs and water into a mixing bowl and beat together with a hand whisk to make a smooth batter.
For the filling, melt the butter in a heavy saucepan until it foams. Add the onion, then cover and sweat over a gentle heat for 5-10 minutes, until soft but not coloured.
Meanwhile, cook the spinach in a tiny amount of water in a large lidded saucepan, until the leaves wilt (about 3-4 minutes). Drain, then squeeze out the excess liquid with the back of a spoon.
Add the mushrooms to the onion and cook for a few more minutes, then stir in the cream, parsley and spinach. Season with lemon juice, salt and pepper.
Cook ladlefuls of the pancake batter in a non-stick frying pan until set on the surface. Turn over to cook the other side. Use to make 4 large or 8 small pancakes.
Spinach and Mushroom Pancakes is just one of the many cheap and healthy recipes to be found on Parent Club. From parentclub.scot
3/5 (16)Category MainServings 4Calories 405 per serving
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