Beef And Mushroom Pancakes

Mince and mushroom pancakes are a deliciously savoury way to eat pancakes.

Ingredients:

Beef and mushroom filling:

• 1 Tbsp Oil

• 1 Onion, chopped

• 2 Cloves Garlic, chopped

• 400g Minced Beef

• 225g Mushrooms, sliced

• 2 Tbsp Plain Flour

• 300ml Beef Stock

• 1 Tbsp Tomato Puree

• 1 tsp dried mixed herbs

Pancakes:

• 125g Plain Flour

• 2 large Eggs

• 300ml Milk

• Oil, for frying

Method:

Make the pancake batter:

1. Place 125g flour in a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little of the 300ml milk. Use a balloon whisk or wooden spoon, beat the egg well and gradually incorporate the flour.

2. Beat until smooth then gradually beat in the remaining milk. Set aside while preparing the filling.

To make the savoury mince filling:

1. Heat 1 tablespoon oil in a frying pan and gently fry 1 chopped onion until softened and beginning to get golden brown. Add 2 chopped garlic cloves and cook for another minute or two.

2. Add 400g minced beef and cook over medium-high heat until browned, breaking up the mince with the side of the spoon as it cooks.

3. Add 225g mushrooms and cook for 3-4 minutes.

4. Sprinkle over 2 tablespoons flour and stir in, then add 300ml stock and bring to a simmer stirring. Add 1 tablespoon tomato puree and 1 teaspoon of herbs.

Cook the pancakes:

1. Heat a little oil in a 20cm heavy-based frying pan. Spoon about 3 tablespoons of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.

2. Cook for about 1 minute until the underside is golden. Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep it warm.

3. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering them to prevent them from drying out.

4. To serve, divide the filling between the pancakes and fold or roll up the pancakes with the filling. Serve immediately.