Mini Savoury Pancakes with Chipotle Soy Mushrooms
This dish will up your savoury pancake game. The umami flavours from the soy sauce, and the kick from the chipotle paste is a matchmade in heaven and makes the mushrooms taste almost meaty.
Prepared with
Ingredients
- 4.73oz self-raising flour
- 1/2 tsp garlic granules
- 1/2 tsp smoked paprika
- 6.3fl. oz dairy free milk
- 10.5oz white mushrooms (sliced)
- 1/2 tsp chipotle paste
- 2 tbsp soy sauce
- 3 spring onions (finely sliced)
- fresh chopped chives to garnish
- chilli flakes to garnish
- crumbled dairy free feta to garnish
Instructions
Step 1
Begin by heating two large pans on a medium heat with a drizzle of oil in each.
Step 2
In the ninja blender add the flour, garlic granules, smoked paprika and milk and blend until smooth.
Step 3
Add the sliced mushrooms in one pan and leave to cook and soften.
Step 4
Meanwhile add 1 tablespoon of pancake mixture per pancake to the pan. Add as many pancakes that will fit and cook for a couple of minutes before carefully flipping them over. Repeat with the mixture until there isn’t any left.
Step 5
While you’re cooking the pancakes, add the soy sauce, chipotle paste and 2 of sliced spring onions. Combine and continue to cook until all the pancakes are ready.
Step 6
When the pancakes are cooked assemble on two plates, top with the cooked mushrooms and then crumble over some feta.
Step 7
Garnish with extra spring onion, fresh chives and a pinch of chilli flakes.