I have fond memories of pancake day a few years ago. It was the last day that my boyfriend and I spent together before nearly 6 months apart. We didn’t have much time before his flight, but I was determined to make breakfast pancakes before we left. Plus, what better way to use up those last few items in the fridge on moving day?!
We were struggling for any sort of tasty topping until we discovered some Kinder Reigel at the back of a cupboard. We thought those pancakes with melted kinder chocolate were the best invention since sliced bread – seriously, try it – mindblowing!! Anyway, those pancakes have now become a bit of a tradition in our house, and I would dedicate this whole post to those if I could, but hey, I’ve kind of already given away my secret ingredient so there wouldn’t be much point!
I didn’t want to miss out on the opportunity to share my recipe for the perfect British / French pancakes with you though, so, since we clearly already have our dessert pancakes sorted (I’ll get more creative with the sweet ones next year, promise), I thought I would try something savory on top instead. And boy am I glad I did!
Mushrooms and shallots fried in garlic and thyme and topped with melted gruyere – you’d think it couldn’t get much better than that… that is until you take that and put it in a pancake – I’m talking heaven!
These are so incredibly easy to make, so tasty, and absolutely what you should be having for dinner tonight! You could even throw in a little chicken and maybe a splash of cream if you’re feeling indulgent.
- 60g plain flour
- Pinch of salt
- 1 egg
- 150ml milk
- Butter for frying
- 25g butter
- 2 large garlic cloves, finely chopped
- 2 shallots, finely chopped
- A few sprigs of fresh thyme
- 300g mushrooms, wiped and sliced (I like to use chestnut or a few wild mushrooms, but go ahead and pick a selection of your favourites)
- 100ml white wine
- 100g gruyere cheese, grated
- In a bowl, mix together the flour and salt. Make a well in the middle and add the egg and 50ml milk. Whisk until all of the flour is incorporated (you should have a thin paste at this stage)
- Gradually add the remaining milk, whisking continuously
- Cover the batter with cling film and refrigerate for half an hour (this step is optional but will give your pancakes a slightly more even texture)
- When ready to serve, melt a knob of butter over a medium-high heat in a large frying pan
- When the butter is foaming, add a ladleful of the batter and swirl to coat the base of the pan
- Leave for about 1 minute. When the pancake has set and is beginning to colour on the bottom, loosen the edges with a spatula and flip it over
- Cook for another minute or so on the other side. Once both sides of the pancake are a light golden colour, slide it onto a plate and serve while still warm
- In a large frying pan over a medium-high heat, melt the butter, then add the garlic, shallots and thyme and fry until the shallots are translucent but not browned
- Add the mushrooms and stir to coat them in the butter and garlic
- Once the mushrooms have started to colour, pour in the wine and cook for another 3 minutes or so until the wine has reduced down and the mushrooms are cooked
- Spoon the mushrooms onto the pancakes and serve with a sprinkling of freshly grated gruyere