With Pancake Day around the corner, why not switch things up with this dish and celebrate the day differently
FOR THE PANCAKES: 100g buckwheat flour 300ml milk or soya milk ½ tsp paprika
1 tbsp vegetable oil (and some extra for frying)
FOR THE FILLING:
1 tbsp vegetable oil
300g mushrooms, sliced
2 cloves garlic, chopped
40g walnuts, chopped
100g vegetarian or vegan cream cheese
100ml single cream or soya cream 1 tsp Dijon mustard
1 tsp fresh thyme leaves, chopped Salt and pepper
100g vegetarian Cheshire cheese or vegan cheese, crumbled or grated Mango chutney and/or cranberry sauce
Small side salad (optional)
1 To make the pancake batter, whisk the buckwheat flour, milk or soya milk, paprika and vegetable oil together and set to one side. Preheat the oven on its lowest setting.
2 To prepare the filling, fry the mushrooms in the oil for 5 minutes, then add the remaining filling ingredients and cook for another 5 minutes. Season to taste and keep warm.
3 To make the pancakes, heat a little oil in a medium non-stick frying pan. Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown. Slide the pancake out of the pan and fold the edges in to create a square shape with the centre exposed. Place the pancake on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter.
4 To serve, place each pancake on a warm plate. Unfold the edges, place a quarter of the filling in the centre, and then refold. Sprinkle with the extra cheese and add a dollop of mango chutney or cranberry sauce, and a side salad if you like.
Recipe courtesy of the Vegetarian Society – see more at vegsoc.org