Mushroom, Tomato and Herb Pancakes

cook 30 mins
  • 50 g (2 oz) buckwheat flour
  • 50 g (2 oz) plain flour
  • 1 egg
  • 1 egg white
  • 300 ml (1/2 pint) milk
  • 2 tomatoes
  • 100 g (3 1/2 oz) unsalted butter
  • 75 g (3 oz) chestnut mushrooms, sliced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 2 tablespoons grated Cheddar cheese, to serve
  • Sift the flours into a large bowl, then make a well in the centre. Gradually whisk in the egg, egg white and milk until smooth. Leave to rest for 8 minutes.
  • Meanwhile, place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins. Deseed and chop the flesh.
  • Heat half the butter in a frying pan, add the tomatoes, mushrooms and herbs and cook for 5 minutes. Keep warm.
  • Melt the remaining butter in 2 frying pans until foaming, then pour in enough of the batter to just cover the bases. Cook each pancake for about 3 minutes, then turn over and cook for a further 2 minutes. Remove from the pans and keep warm. Repeat with the remaining batter to make 8 pancakes.
  • Divide the vegetable mixture between the pancakes and serve sprinkled with the cheese.
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