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These light and fluffy pancakes make a delicious cooked breakfast.
Place all the batter ingredients in a blender (except egg whites) and whizz until smooth. Transfer to a large bowl.
Beat egg whites into soft peaks. Fold gently into the batter. Set aside to rest for 10 mins while you make the mushroom topping.
Finely slice the shallots and garlic. Chop mushrooms.
Heat 1 tbsp of vegetable oil in a large frying pan. Add finely chopped shallots and garlic. Cook for 2 minutes until soft. Add chopped mushrooms. Cook gently under medium heat stirring often, while you are making the pancakes.
Switch on the oven to 180c/160c fan/gas 4. Place an oven dish lined with a baking sheet in it so you can keep the pancakes warm once they are done.
Spray a crêpe pan with oil and heat up on high.. When hot add a ladle of pancake batter to form a round in the middle of the pan. You want it to be slightly thick.
Cook under medium to high heat until you see bubbles forming on the pancake. When the top looks set, flip to cook the other side. Put the pancake in the oven to keep warm while you cook the rest.
While you are cooking the last pancake, add lemon juice and chopped parsley to the mushrooms mix. Season to taste.
Serve pancakes with mushrooms. Add a few pieces of your favourite cheese, lemon zest and thyme sprigs on top if you wish.
All to be sourced organic where possible
For the batter
175g spelt flour
2 eggs (yolks and whites separated)
75g spinach, blended
1 ½ tsp baking soda
¼ tsp bicarbonate of soda
½ tsp salt
200ml milk 4
2 tbsp vegetable oil (plus extra for greasing)
For the topping
2 garlic cloves
1 tbsp vegetable oil
360g chestnut mushrooms
2- 3 tbsp chopped parsley
1 lemon (juice + zest)
Cheese of your choice (ricotta, goat cheese or feta) - optional