Buckwheat Pancakes With Garlic Mushrooms Recipe
Servings: 4
Ingredients
- 100 gm Buckwheat flour
- 1/4 tsp Salt
- 300 ml Lowfat milk
- 1 x Egg, beaten
- 1 sm Knob of butter, melted Sunflower oil, for frying
- 50 gm Gruyere, grated Fresh herbs, to garnish
- 2 lrg , flat mushrooms Knob of butter
- 200 gm Soft cheese with garlic and herbs
- 1 sm Bunch fresh parsley
Directions
- Preheat the oven to 180C/350F/Gas 4.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 204 | 53% |
| Total Fat 23.23g | 29% |
| Saturated Fat 13.91g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 550mg | 23% |
| Potassium 335mg | 10% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.06g | 3% |
| Protein 23.33g | 37% |
