Garlic Mushroom and Gruyère Pancakes
Prep time
Cook time
Total time
Serves: 2
The Pancakes
  • 60g plain flour
  • Pinch of salt
  • 1 egg
  • 150ml milk
  • Butter for frying
The Mushrooms
  • 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
The Pancakes
  1. 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)
  2. Gradually add the remaining milk, whisking continuously
  3. 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)
  4. When ready to serve, melt a knob of butter over a medium-high heat in a large frying pan
  5. When the butter is foaming, add a ladleful of the batter and swirl to coat the base of the pan
  6. 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
  7. 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
The Mushrooms
  1. 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
  2. Add the mushrooms and stir to coat them in the butter and garlic
  3. 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
  4. Spoon the mushrooms onto the pancakes and serve with a sprinkling of freshly grated gruyere
Recipe by Em 'N Zest at