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Member recipe

spinach and mushroom pancakes

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Serves 1 - 8 Pancakes

The mixture is creamy but healthy and tasty with a crispy pancake on the bottom. It's a great recipe for lunch

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  • 425ml green milk
  • 1 egg
  • 113g plain white flour
  • 28 wholemeal flour
  • 3 garlic cloves, thinly sliced
  • 1 onion, finely chopped
  • 15 small mushrooms , finely sliced
  • 5 big handful spinach
  • 2 tbsp paprika
  • 2 tbsp philadelphia
  • 2 handfuls grated parmesan
  • salt and pepper, for seasoning


    1. whisk both the flours together and then stir in the egg, last of all ad the milk slowly while mixing until it looks a bit like porridge and is really liquidy
    2. after that is finished heat a pan with a splash of vegetable oil and fry the garlic until golden brown
    3. then add the onions and stir for a few minuites and then the mushrooms for the same amount of time, do exactly the same with the spinach as well
    4. Now you can add the paprika, the cream, the parmesan and finallly, the seasoning
    5. next heat another frying pan on a medium high heat with some oil and put some of the pancake batter on the pan so it fills it up. when that sides light brown do the same on the other side and then put on a plate with some of the pancake mixture, then finally halve it
    6. repeat this step until you have no more pancake batter and then youre done

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