Mushroom, Bacon & Egg Pancake Stack

15min prep, 15min cook

Serves 1

Ingredients

2-3 tbsps butter

400g button mushrooms, finely chopped

225g self-raising flour, sifted

1tsp bicarbonate of soda

200ml milk

1 free range egg, whisked

100g tinned sweetcorn, drained

50g grated cheddar cheese

Cooked bacon & poached egg, to serve, optional

Method

Melt half the butter in a large non-stick frying pan over medium heat until hot. Add the mushrooms and cook until tender. Spoon them into a sieve and set aside over a bowl to cool 10 minutes.

Place the flour and bicarbonate in a large bowl. Make a well in centre. Add the milk and egg. Mix until the batter is smooth. Stir half the cooked mushrooms and all the corn and cheese into the batter, mix gently to combine.

Wipe the frying pan clean and heat over medium heat. Brush with a little of the remaining butter. Spoon a small ladleful of batter into the pan, cook 2-3 minutes until bubbles appear on the surface. Turn pancake over and cook a further 4-5 minutes or until cooked through. Transfer pancake to a clean tea-towel and cover loosely to keep warm while making the remaining pancakes.

Serve topped with remaining cooked mushrooms, add bacon and a poached egg if desired. They are also delicious topped with mushrooms and a dollop of cream cheese.