The MOB Kitchen Cookbook: Feed 4 or more for under £10 features the ultimate pancake recipes – Mushroom, ricotta, thyme & lemon zest, Parma ham, guacamole & chive, Asian sweet potato and Leek & smoked streaky bacon.
Our favourite is the mushroom – recipe featured here.
INGREDIENTS (makes 8 pancakes)
500 g (1 lb 2 oz) chestnut mushrooms
1 garlic clove
fresh thyme
1 lemon
plain (all-purpose) flour
2 large (US extra-large) eggs
whole milk
ricotta
olive oil
salt and pepper
Finely slice the mushrooms and garlic. Chuck them in a frying pan (skillet) with a splash of olive oil. Cook the mushrooms down until the water has evaporated and they start to brown. This should take around 10 minutes. Be patient. They will look very watery as they start cooking, but this will evaporate.
Halfway through cooking the mushrooms, add a small handful of thyme leaves – about 3 teaspoons.
When the mushrooms are finished, grate in the zest of half a lemon and set aside.
Now for the batter. Place 100 g (1 scant cup) of flour, the eggs, 200 ml (1 cup minus 3 tablespoons) of milk and 100 ml (7 tablespoons) of cold water into a bowl. Beat it all together until there are no lumps of flour.
Heat a couple of teaspoons of olive oil in a non-stick frying pan over a medium–high heat. When it’s really hot, ladle in some batter. It should cover the base of the pan thinly.
Give it 1–2 minutes on each side, but check with a spatula to see if the underside is cooked. Spoon on some mushrooms, a few dollops of ricotta, some more thyme leaves, a grate more lemon zest and some salt and pepper. And you’re there!
The featured recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus
