Mushroom and Fried Egg Pancake

Mushroom and Fried Egg Pancake

Serves 5 25 Minutes

Keep it simple with this tasty pancake, ideal for breakfast, lunch or dinner!

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Ingredients

  • 100g x Plain flour
  • 6 x Eggs
  • 230ml x Semi-skimmed milk
  • 3 tbsp x Finely chopped chives
  • Sea salt and ground pepper
  • 1 tbsp x Vegetable oil
  • 400g x Chestnut mushrooms

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Ingredients

  • 100g x Plain flour
  • 6 x Eggs
  • 230ml x Semi-skimmed milk
  • 3 tbsp x Finely chopped chives
  • Sea salt and ground pepper
  • 1 tbsp x Vegetable oil
  • 400g x Chestnut mushrooms
  1. Tip the flour into a bowl and make a well in the centre. Crack one egg into the centre then add the milk. Stirring from the centre out, whisk until a smooth batter is formed.

  2. Season with salt and black pepper then stir in half the chives. If you have time, cover and set in the fridge for up to 4 hours, if not, you can use the batter straight away.

  3. Heat a large frying pan until hot. Add half the vegetable oil and the mushrooms and fry for 3-4 minutes until golden brown and tender. Season with salt and black pepper then tip into a bowl.

  4. Wipe the pan out and return to the heat. Add a little of the remaining oil and 1/5th of the batter – enough to cover the bottom of the frying pan. Swirl around a little so that it’s evenly coated. Fry for 1-2 minutes then flip over and spoon 1/5th of the mushroom mixture into the centre of the pancake.

  5. Crack an egg straight on top and cover with a lid. Cook for 2-3 minutes until the egg is just set. Remove the lid and fold the sides of the pancake up so that they nearly cover the egg.

  6. Slide out onto a serving plate and top with 1/5th of the remaining chives and some more black pepper. Repeat with the remaining ingredients then serve.

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