Mushroom and Fried Egg Pancake
Mushroom and Fried Egg Pancake
Keep it simple with this tasty pancake, ideal for breakfast, lunch or dinner!
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
Print this recipe
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.
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.
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.
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.
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.
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.
