Wholewheat Pancakes with Creamy Mushroom & Leek Filling
found in Mains - Vegetarian
 | 6 SPs |  | Vegetarian |  | Nut Free |
Prep: 15 minutes
Cook: 30 minutes
Difficulty:
Moderate
This wholewheat pancake stuffed with creamy vegetables is low in fat and surprisingly filling!
Ingredients
- 100g wholewheat flour
- 2 eggs, lightly whisked
- 300ml skimmed milk
- 12 sprays calorie controlled cooking spray
- 2 leeks, trimmed, halved lengthways and thinly sliced
- 500g mushrooms, cleaned and thinly sliced
- 180g low fat soft cheese
- 1⁄2 vegetable stock cube
- (OPTIONAL) 2 tsp parsley, to garnish
Directions
1
Sift the flour into a bowl and make a well in the centre. Slowly stir in the eggs, then gradually pour in the milk. Stir until you have a smooth batter then add a pinch of salt. Chill in the fridge for 30 mins.
2
Meanwhile, mist a frying pan with calorie controlled cooking spray and cook the leeks over a low-medium heat for 10 mins until softened. Add the mushrooms and cook for 10 mins. Season with salt and freshly ground black pepper. Make the stock with 100ml hot water. Stir in the cheese and stock, then keep warm over a very low heat.
3
Heat a nonstick frying pan over a medium heat. Mist with cooking spray and add a ladleful of batter. Swirl the pan to coat the base and cook for 1 minute. Flip the pancake and cook for another minute. Transfer to a plate and keep warm. Repeat with the remaining batter until you have 4 pancakes.
4
To serve, spoon the leek mixture onto the pancakes, sprinkle with parsley and fold.
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