They say that breakfast is the most important meal of the day so why not brighten your Friday morning, (or indeed afternoon), with these spinach and mushroom pancakes. Make the mixture extra creamy and the pancake extra crispy for a mouth-watering contrast.  

Serves 4

Cooking time: 25-30 mins

What You’ll Need: 

Pancake Batter

• 15g (1/2oz) Kerrygold block butter, now softer
• 150g (5oz) plain flour
• pinch of salt
• 200ml (7fl oz) milk
• 2 eggs
• 2 tablespoons water

Filling

• 25g (1oz) Kerrygold block butter, now softer
• 1 onion, finely chopped
• 400g (14oz) baby spinach
• 225g (8oz) mushrooms, sliced
• 100ml (4fl oz) single cream
• 1 teaspoon freshly chopped parsley
• squeeze of lemon juice
• salt and freshly ground pepper
• chopped fresh chives, to garnish (optional)

What To Do:

• For the pancake batter, melt the Kerrygold butter over a low heat. Put the flour, salt, milk, eggs and water into a mixing bowl and beat together with a hand whisk to make a smooth batter. Whisk in the melted Kerrygold butter and leave to rest for 20-30 minutes.

• For the filling, melt the Kerrygold butter in a heavy saucepan until it foams. Add the onion, then cover and sweat over a gentle heat for 5-10 minutes, until soft but not coloured.

• Meanwhile, cook the spinach in a tiny amount of water in a large lidded saucepan, until the leaves wilt (about 3-4 minutes). Drain, then squeeze out the excess liquid with the back of a spoon.

• Add the mushrooms to the onion and cook for a few more minutes, then stir in the cream, parsley and spinach. Season with lemon juice, salt and pepper.

• Cook ladlefuls of the pancake batter in a non-stick frying pan until set on the surface. Turn over to cook the other side. Use to make 4 large or 8 small pancakes.

• Lay the pancakes on warm plates and spoon the filling in the middle. Serve, sprinkled with chopped chives.

Recipe from www.kerrygold.co.uk 

If you have a different kind of breakfast in mind see our review on the trendy breakfast club