Total recipe

Calories~3,050 kcal

Protein~125 g

Carbs~105 g

Fat~235 g

Fiber~10 g

Sugar~20 g

4 servings

Calories~763 kcal

Protein~31 g

Carbs~26 g

Fat~59 g

Fiber~3 g

Sugar~5 g

Mushroom, Bacon, Brie & Spinach Savoury Pancake

INGREDIENTS

10 total

  • 7 tsp of olive oil

  • 100 g of plain flour

  • 300 ml of full fat milk

  • 2 eggs

  • 1 tbsp of thyme leaves, chopped

  • 8 rashers of smoked streaky bacon

  • 300 g of mushrooms, of your choice, sliced

  • 4 spring onions

  • 200 g of baby leaf spinach

  • 200 g of brie

METHOD

  • Step 1

    Preheat oven to 170°C/150°C/gas 4. To make the batter, mix the flour, milk, eggs and thyme. Season and set aside.

  • Step 2

    Put 1tsp olive oil in a 24cm non-stick frying pan and cook the bacon until golden. Place on a heatproof plate and pop in the oven to keep warm

  • Step 3

    Add 1tsp oil to the pan along with the mushrooms and some seasoning; fry for about 2 mins until golden, turning frequently. Put on the bacon plate and pop back in the oven.

  • Step 4

    Drizzle another 1tsp oil into the pan and cook the spinach until wilted. Add this to the plate in the oven too.

  • Step 5

    Still using the same pan, add 1tsp oil over a medium heat. Spoon in a quarter of the batter mix and swirl to cover the bottom of the pan. Cook for 1-2 mins and once golden gently flip to cook the other side.

  • Step 6

    Remove and repeat, stacking the cooked pancakes on another plate to keep warm in the oven.

  • Step 7

    Serve each separately, spooning over the spinach, bacon and mushrooms. Then scatter the brie and spring onions on top.