Savoury Pancakes with Caramelised Onion

4 standard portions

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Ingredients

• 50 g Plain flour ((all purpose))
• 1 Egg
• 150 ml Skimmed milk
• 1 tbsp Sunflower Oil ((plus extra for frying))
• 1 pinch Fine sea salt
• 1 Red onion (sliced)
• 8 Mushrooms (sliced)
• 60 g Mature cheddar (grated)
• 60 g Spinach
• 1 tbsp Balsamic vinegar
• 1 tsp Butter
• Fresh parsley (to garnish)

Method

1. Combine 50 g Plain flour and 1 pinch Sea salt in a large bowl. Make a well and crack in 1 Egg and pour in 150 ml Skimmed milk and 1 tbsp Sunflower Oil.
2. Whisk until you have a smooth batter. Set aside.
3. Heat 1 tsp Butter in a frying pan and add 1 Red onion. Fry until soft.
4. Add 8 Mushrooms and 1 tbsp Balsamic vinegar and cook until it has reduced.
5. Add 60 g Spinach and wilt and set aside.
6. Wipe a frying pan with oiled kitchen paper and heat over a moderate heat. Ladle the batter into the centre of the pan and tilt the pan so the batter spreads thinly around the pan. Cook undisturbed for 30 seconds.
7. Flip the pancake and heat the other side for 30 seconds. Once cooked, put the pancake on a plate and cover with foil to keep it warm. Repeat with all the remaining batter.
8. Assemble the pancakes by adding a line of the onion mixture and then 60 g Mature cheddar and some Fresh parsley. Fold and serve.