Herb Pancakes

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……so local Big Supermarket Chain was selling a pack of 4 grow-your-own herb pots for £7.99, and feeling adventurous I bought some. I have a decent sized window shelf in the living room, and the flat gets a decent amount of sunlight. Got parsley seeds in my keyboard and compost on the floor, but managed to put the the kit together, and here it is.

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From the left, basil, chives, coriander and parsley.

I’ve waited a whole hour now, and still no herbs. *sulks* This professional agriculture business is way harder than it looks.

Whilst I wait for them to sprout, let me distract you with a slightly rejigged version of a recent herb pancake recipe by Nigel Slater….

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Herby & Mushroom Pancakes

Ingredients
3 spring onions, finely chopped
5 closed cup mushrooms, cut roughly
Plain flour
Soy milk / milk
Margarine / olive oil
Thyme
Tarragon
Basil
Fakeasan / parmesan
Lemon zest
2 medium eggs
Salt and black pepper
Margarine

Mix the flour, salt, basil and some melted margarine in a bowl. Add soy milk, mixing continually until you have a thin batter. Put aside for 30 minutes.
Melt some more margarine in a pan, and soften the spring onions. Then add thyme and cook briefly.
Add the mushrooms, tarragon and seasoning. Cook until the mushrooms are around half-cooked, then add a decent dash of soy milk and the lemon zest. Simmer gently for around 10 minutes, until the soy milk is reduced down.
Melt more marge in a decent sized frying pan (blimey, there’s a few calories in this recipe). Pour in enough batter to create a thin pancake, and cook briefly but at high heat on each side so the pancake is firm enough to fold, but not too browned. This mixture should make enough for two and a half pancakes (I used two, the half I’ll find a use for elsewhere *peruses fridge*).
Wipe a thin layer of oil or margarine over the bottom of a baking tray.
Remove the pancake from the pan, pour some of the mushroom mixture on one side and fold the other half of the pancake over to cover it. Repeat with other pancake.
Sprinkle with fakeasan and the rest of the lemon zest.
Bake in the oven at 200 degrees for ten minutes.

Serve. Eat one, and decide it was so delish you’re going to go back and eat the other one as well.

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One response »

  1. Pingback: Pancakarama | theanxiouscook

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