English pancakes with mushrooms, watercress and feta

Serves 6

200g plain flour

2 tbsp baking powder

1 tsp caster sugar

50g unsalted butter

250ml milk

3 eggs

1 tsp vanilla extract

1 tbsp unflavoured coconut oil for frying

1 clove of garlic, chopped 150g chestnut mushrooms, quartered

150g watercress, chopped 100g feta cheese, crumbled 1 tbsp chives, finely chopped 100g feta cheese, crumbled

1 Whisk together the flour, baking powder, sugar and a pinch of salt in a large mixing bowl.

2 In a small saucepan, melt the butter over a gentle heat and leave to cool slightly. Once cooled, pour the butter into a separate bowl and whisk in the milk, eggs and vanilla extract.

3 Make a well in the centre of the dry ingredients and whisk in the wet ingredients, mixing until you form a smooth batter. You may need to add extra milk if the batter is too thick.

4 In a frying pan, warm the coconut oil until soft and gently fry the chopped garlic and chestnut mushrooms over a medium heat.

5 Add a little butter to a clean frying pan and heat over a medium heat until it starts to sizzle. Pour in your batter to form your pancakes, but make sure that they’re not too thick (you can either make one large one or three smaller ones at a time). Cook for 1-2 mins, until bubbles start to break on the surface and they turn golden brown on the bottom, then use a flat silicone spatula to ease the bottom away from the pan. Toss the pancake and cook for another minute.

6 Once golden on both sides, transfer the pancake to a serving plate and spread with an even layer of the warm mushroom mix, then top with the watercress, chives and crumbled feta.