Pea Shoot Pancakes with Ricotta & Oyster Mushrooms
You Will Need
Pancake Batter
- 70g of pea shoots
- 100g plain flour
- 2 large eggs
- 125ml semi-skimmed milk
- 25ml cold water
- Sunflower oil for frying
Filling
- 10g sunflower seeds
- 250g oyster mushrooms
- 1 tbsp olive oil
- 250g ricotta
Introduction
Turn classic sweet pancakes into an extraordinary savoury dish! Have a go at making these beauties filled with creamy mushrooms, soft cheese and crunchy pea shoots. C’mon, we all deserve something special.
Method
- Place the flour in a medium bowl, break in the eggs and add 1/3 of the milk, whisk together to blend and then add the remaining milk and water. Reserve a good handful of the pea shoots for garnish and chop the rest, stir into the pancake batter.
- Place a medium frying pan over a moderate heat and dry fry the sunflower seeds for 3 – 4 minutes and remove from pan, then add the oil. When hot add the oyster mushrooms, if large break into small pieces but retain the shapes, fry until slightly browned.
- Meanwhile heat a large frying pan over a high heat, add a small amount of sunflower oil and when hot ladle some pancake batter into the pan and swirl around (the batter should not be too thick in the pan), cook 2 -3 minutes to slightly brown and turn over. Place on a plate and cover to keep warm. Repeat this process with the remaining batter.
- Make up the pancakes by spreading the ricotta cheese onto the pancakes and topping with the mushrooms, roll up and sprinkle with the sunflower seeds and garnish with the remaining pea shoots.
Prep time: 30 minutes Difficulty: Medium
Serves: 2