Special extra filling breakfast pancakes with a secret ingredient – mushrooms! Wait, listen you can’t really taste the mushrooms. Not if you follow the recipe and mush them up well.
These pancakes are a fruity nutty chocolatey treat that’s not too naughty and very filling. That’s where the mushrooms come in; to bulk it out without adding much in the way of calories or fat.
An ideal breakfast for a weekend morning or on Shrove Tuesday!
- Protein: 13.9g
- Carbs: 29.3g
- Fat: 12.6g
- Calories: 285 (1193kJ)
For batter to make 12 pancakes -> 220g plain flour, 220g raw egg (4 x small eggs), 500ml semi-skimmed milk. Whisk together or blend and leave to stand for 10 mins. Stir while using.
For filling in single pancake -> 50g Arla Skyr Natural Yoghurt, 7.5g Nutella Hazelnut Chocolate Spread, 10g Tesco Mixed Nuts, 10g seedless raisins, 33g (3 smallish) closed cap mushrooms (optional!).
Use a smearing of butter or oil in a hot pan. You should pour most away before adding the batter. Pour the batter in a swirl and turn the pan quickly to make a thin pancake. Turn over with an egg lift or by flipping – if you’re brave!