Buckwheat Pancakes With Garlic Mushrooms

Directions

1. Preheat the oven to 180C/350F/Gas 4.
2. 1 Sieve the flour and salt into a large bowl and make a well in the centre. Add in the egg and lowfat milk and whisk vigorously to make a smooth batter. Beat in the melted butter and set aside to rest.
3. 2 Heat a small saute/fry pan. Slice the mushrooms. Add in the butter to the hot pan and cook for 1-2 min till golden brown.
4. 3 Add in the soft cheese, stirring till melted, season to taste and remove from the heat. Chop the parsley and stir into the mushrooms.
5. 4 Heat a little oil in a small frying pan. Spoon in two Tbsp. of the batter and swirl to cover the base of the pan. Cook for a few seconds, flip over and cook the second side. Repeat to make eight pancakes.
6. 5 Spoon the filling into the pancakes and roll up to enclose the mix. Cut in half and place in a heatproof dish and scatter over the grated cheese and a good grinding of black pepper.
7. 6 Bake in the oven for 7-8 min till the cheese is bubbling and golden brown Remove the stuffed buckwheat pancakes from the oven, garnish with herbs and serve.