Mushroom and cheddar pancakes: The savoury treat everyone loves

For quite some time, pancakes in my home have predominantly been savoury. Does this imply that we have grown bored of the sweet classic? Not at all; we simply reserve it for dessert rather than a substantial meal suitable for lunch. Opting for a savoury filling presents many possibilities, including options that do not involve meat.

Our current favourite pancake recipe features mushrooms and cheddar as the two main ingredients. This combination, familiar from favourites like toasties or pizza, has proven incredibly popular. The usual fussiness of the children has completely vanished, and the plates return to the kitchen licked clean. So, if you enjoy experimenting in the kitchen and are fond of pancakes, I wholeheartedly recommend the recipe below.

Ingredients:

Pancake batter:

• 2 eggs
• 1 cup of flour
• ½ cup of milk
• 2/3 cup of sparkling water
• Oil for frying
• A pinch of salt

Filling:

• 500g mushrooms
• 1 onion
• 200g cheddar cheese block
• Salt
• Pepper
• Provençal herbs
• Oil for frying

Method of preparation:

1. Mix the eggs with milk, sparkling water, salt, and flour. Knead everything into a smooth batter.
2. Finely chop the onion and mushrooms. Fry the onions until they are nicely glazed, then add the mushrooms.
3. Season with salt, pepper, and Provençal herbs.
4. Once the water has evaporated, remove the filling from the pan.
5. At this point, add the grated cheddar cheese.
6. Spread the prepared mixture onto the fried pancakes and roll them into tubes.
7. Finally, fry them as a whole on a lightly greased pan. This melts the cheese, making the pancakes even tastier. Done!