Spinach Pancakes with Mushroom Ragu

Preparation Time: 10 minutes / Cook – 15 minutes
Makes  Approx 10 medium pancakes



For the Pancakes

100g of Spinach or Kale

200g of see raising flour

1 teaspoon of baking powder

2 large eggs from Old Leckie Farm 

275ml buttermilk from Katy Rodgers Artisan Dairy

1/2 teaspoon of sea salt


For the Mushroom Ragu

2 tablespoons olive oil

1 shallot finely chopped

1 clove of garlic (crushed)

200g mixed mushrooms

1tsp dijon mustard

5 tablespoons Graham’s Family Dairy Double Cream

150ml white wine

2 tablespoons of chopped chive





spinach pancakes with mushroom ragu

To make the pancakes 

  • Sieve the flour into a mixing bowl, and add the salt and baking powder.
  • Mix the wet ingredients – eggs and buttermilk, add to the dry ingredients, mix together.
  • Using a blender (I normally use a stick blender) gradually add the green leaves and mix together.
  • The mixture will be of a thick creamy consistency.   You can set aside in the fridge if not using straight away, but remember to give it a mix again before cooking.

To prepare the Mushroom Ragu

  • Clean the mushrooms, you need to wipe them with a damp cloth, don’t wash mushrooms as they naturally hold water, and will effect the consistency of your rage when they cook.
  • Finely slice the shallots and garlic.

To Cook the Pancakes

  • Heat the frying pan for a few minutes on a high heat. and warm the oven (low/medium heat)
  • Reduce the heat to medium /high and add a small slither of butter, swirl the melted butter around the pan and ladle your first pancake into the pan.
  • When the pancake starts to bubble and the edges turn brown, flip it over and cook the other side. The pancake should come away easily and not be sticking to the pan.
  • Keep the cooked pancakes warm in the oven, why you cook the remaining pancakes.

To Cook the Ragu

  • To make the Ragu, heat 2 tablespoons of olive oil, and 15g butter in a pan.  Add the shallots and cook gently on a medium heat until soft.
  • Add the garlic and cook for another minute, don’t allow the garlic to burn or it will be bitter.
  • Add the mushrooms to the shallots and cook until mushrooms break down and the liquid has evaporated.
  • Add the white wine, bring to the boil and simmer to reduce for a few minutes.
  • Add the cream, the mustard and reduce a little more.  The mushrooms should be gently coated in the loose creamy mixture, gently reduce if still a little on the wet side.

Sprinkle with chopped chives…

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