Makes - 2 large pancakes or 4 small
- 100g plain flour
- 2tsp baking powder
- Wet ingredients
- 130 plant milk (I used pea milk)
- ½ lemon juice
- 1 small clove garlic (finely grated)
- ½ tsp salt
- ¼ tsp cracked black pepper
- 2 spring onion - finely sliced
- 2 tsp fresh chives - roughly chopped (save a few for garnish)
150g mixed cherry tomatoes - cut in half
1tbsp balsamic vinegar
¼ tsp salt
Sprinkle chilli flakes (optional)
100g Oyster Mushroom clusters - cut into pieces
1tbsp garlic powder
2tbsp Plain yoghurt (plain unsweetened)
1tsp truffle oil (optional)
½ tsp black pepper
- Preheat the oven to 200c fan, gas mark 7
- Mix the dry ingredients together in a bowl
- Mix the milk and lemon juice together a let it thicken for 5 minutes (remember to whisk as it will slightly split)
- Mix the milk inside the flour making sure all the flour has been incorporated
- Add the rest of the wet ingredients inside and mix well.
- Heat a small frying pan, preferably non-stick with a touch of oil on a low heat
- Once hot, spoon in the mixture and spread it to the edge of the pan
- While you are cooking the pancakes, add the tomatoes in a small tray with balsamic vinegar, seasoning and optional chilli flakes. Mix well
- Then add the mushroom pieces, oil and dried garlic in a small tray or if the tray is big enough then add next to the tomatoes. Mix well
- Add the tray/s in the oven for 15 minutes
- Flip the pancakes over once you have a golden colour, then fry on the other side for 30 seconds. Remove then repeat again for the other pancakes.
- To make the quick dressing for the pancakes, mix the yoghurt, truffle oil and black pepper together and save till the end.
- Once all the pancakes are cooked and the mushrooms and tomatoes are roasted, grab 2 plates and lay 2 pancakes on top of each other. Then add the tomatoes and mushrooms over the pancakes, followed by the dressing drizzled around. A few rocket leaves and chopped chives work really well. Some more chili flakes are nice if you like the added heat.