Mushroom and spinach pancakes recipe
 Pack your pancakes with spinach and mushrooms for a savoury pancake dinner that's wonderfully moreish. Using buckwheat flour will give your pancakes a slightly nutty flavour, but plain flour is also fine. 125g/4½oz plain flour or buckwheat flour1 free-range egg150ml/5fl oz milk olive oil, for frying 125g/4½oz plain flour or buckwheat flour 1 free-range egg 150ml/5fl oz milk olive oil, for frying 1 tbsp olive oil1 small onion, choppedhandful mushrooms, sliced2 handfuls baby spinach2 tbsp crème fraîche (optional)few sprigs fresh parsley or chives, chopped (optional)salad leaves, to servesalt and freshly ground black pepper 1 tbsp olive oil 1 small onion, chopped handful mushrooms, sliced 2 handfuls baby spinach 2 tbsp crème fraîche (optional) few sprigs fresh parsley or chives, chopped (optional) salad leaves, to serve salt and freshly ground black pepper Method For the pancakes, sift the flour with a pinch of salt into a mixing bowl, then crack in the egg and mix well. Add the milk and 150ml/5fl oz water, then beat well until smooth and well combined. Set aside while you make the filling.For the filling, heat the oil in a frying pan and fry the onion until softened, then add the mushrooms to cook through. Season well with salt and pepper, add the baby spinach and cook for 2 minutes until it wilts, stirring frequently. Set aside while you cook the pancakes.To cook the pancakes, heat a little olive oil in a large frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side.While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate.Repeat with the remaining batter and filling to make another pancake (if you have any batter leftover, fry-up another pancake for dessert). Serve with salad leaves. For the pancakes, sift the flour with a pinch of salt into a mixing bowl, then crack in the egg and mix well. Add the milk and 150ml/5fl oz water, then beat well until smooth and well combined. Set aside while you make the filling. For the pancakes, sift the flour with a pinch of salt into a mixing bowl, then crack in the egg and mix well. Add the milk and 150ml/5fl oz water, then beat well until smooth and well combined. Set aside while you make the filling. For the filling, heat the oil in a frying pan and fry the onion until softened, then add the mushrooms to cook through. Season well with salt and pepper, add the baby spinach and cook for 2 minutes until it wilts, stirring frequently. Set aside while you cook the pancakes. For the filling, heat the oil in a frying pan and fry the onion until softened, then add the mushrooms to cook through. Season well with salt and pepper, add the baby spinach and cook for 2 minutes until it wilts, stirring frequently. Set aside while you cook the pancakes. To cook the pancakes, heat a little olive oil in a large frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side. To cook the pancakes, heat a little olive oil in a large frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side. While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate. While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate. Repeat with the remaining batter and filling to make another pancake (if you have any batter leftover, fry-up another pancake for dessert). Serve with salad leaves. Repeat with the remaining batter and filling to make another pancake (if you have any batter leftover, fry-up another pancake for dessert). Serve with salad leaves.