Wholemeal pancake with mushrooms recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 348 calories / serving
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Prepare the pancake mixture by mixing the flour and salt in a large mixing bowl. Add the beaten egg and olive oil and start whisk, gradually adding the water simultaneously. Whisk until you have a smooth batter.

In a crepe pan, melt a small knob of the butter over a medium heat and ladle in the batter, tipping the pan to create a circular pancake. Flip and cook for a further minute on the other side once golden underneath. Repeat until all the batter has been used; transfer the cooked pancakes to a plate and cover with tin foil to keep warm.

Heat a frying pan over a moderate heat until hot, add the pancetta and fry for 4-5 minutes, stirring occasionally until golden and crispy.

Heat the vegetable oil and butter in separate frying pans over a medium heat. Sauté the mushrooms with seasoning, stirring occasionally, until they start to colour at the edges. Fry the eggs until set.

Re-heat the pancakes in a microwave if necessary; otherwise arrange on a flat surface and place a fried egg in the middle of each one. Top with most of the pancetta and mushrooms around the egg, then fold in at all 4 sides, leaving space in the middle.

Arrange on serving plates, spoon the rest of the pancetta and mushrooms on top and garnish with the parsley. Serve immediately.

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  • Ingredients

  • 100g pancetta, cut into lardons
  • 100g white mushrooms, sliced
  • 4 eggs
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
  • for the wholemeal pancakes

  • 125g wholemeal flour
  • 1 small egg, beaten
  • 250ml water
  • 1tsp olive oil
  • 1tsp salt
  • 25g butter
  • Energy 1455kj 348kcal 17%
  • Fat 22g 32%
  • Saturates 8g 41%
  • Sugars 1g 1%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 22.1g Protein 17.2g Fibre 3.6g


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