Closed-Cup Mushroom Pancakes

Serves 4
Total Time
15 Minutes
For the pancakes
80g of closed-cup mushrooms, roughly chopped
150g of plain flour
150ml of milk
1 egg
Pinch of salt
1 tsp of baking powder
To serve
40g of pancetta cubes
1 courgette, spiralised
1 lemon, juice and zest
1 tbsp of chilli flakes
1 garlic clove, very finely sliced
Handful of hazelnuts, toasted and roughly chopped
Handful of parsley
Step 1

Heat a sauté pan with a little oil. Fry the pancetta with the garlic until both are crisp and golden. Add the courgette spirals, lemon juice and zest and set aside.

Step 2

Make up the pancake batter by whisking together the mushrooms, flour, milk, egg, salt and baking powder.

Step 3

Heat up a non-stick pan with a little butter. Pour in a ladleful of the mixture into the pan to create a 10cm wide pancake. Fit as many as you can in the pan. Cook gently on a low heat until bubbles form on the surface and the underside is golden. Flip until golden on the other side. Repeat until you finish the batter (about eight).

Step 4

Top the pancakes with the pancetta and courgette mix, sprinkle with chilli flakes, hazelnuts and parsley. Serve immediately.

Recipe courtesy of​

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