2 servings
- 40g (1.40 oz)of Mixed Cooked Mushrooms
- One Cup of Wholemeal Flour
- ¾ Cup of Soya Milk
- 1 Teaspoon Cream of Tartar
- Sugar
- Sea Salt
- Parsley
- Vegetable Oil
Prepare a batter with the flour, soya milk, cream of tartar, a little pinch of sugar and a more generous one of salt andwhisk well. Reheat the mushrooms with a little oil in a large non-stick frying pan and add plenty of chopped parsley. When the pan is quite hot, pour in the batter mixture and cover with a lid. The pancake should not fry but be cooked on a medium flame. After 4 or five minutes, fold the pancake in half with a wooden spatula then turn it over and cook for a few more minutes. The time it takes to cook will depend on the thickness of the pancake (and therefore the depth of the frying pan). If needed, turn the pancake once more and continue to cook for a few minutes in the oven. Serve hot, perhaps sprinkled with gomasio (sesame salt).
