Spinach and Cheddar Pancakes

This is another mighty fine breakfast recipe made up from left overs we had lying about. I love pancakes in all their glorious forms; sweet and savoury. You can add anything to the mix or fill them with anything you want. Today we had some spinach, half a block of cheddar and some mushrooms in the fridge so I decided to get creative and make these little delights!

Ingredients
(for 2)
1 cup of plain flour
1 egg
1 cup milk
1 tsp baking powder
pinch of salt
3/4 cup of grated cheddar cheese
3/4 cup spinach washed and chopped/shredded
2 cups mushrooms sliced
knob of butter

So here's how to make them:

Sieve the flour, baking powder and salt into a large mixing bowl and mix. Add in the egg and gradually add the milk whisking as you do so. Whisk until smooth.

Add the cheddar and spinach and mix until combined then leave to rest for 10 minutes.

After about 5 minutes you can cook your mushrooms ready for topping the pancakes. In a separate frying pan heat a knob of butter then add the sliced mushrooms, tossing slightly to coat them in the butter. Add plenty of salt and pepper and fry until nice and golden.

Now heat a knob of butter in a frying pan until it coats the surface. Using a ladle spoon three spoons of the mixture (or four, depending on the size of your pan) so they are not touching each other. Leave for about 3 minutes or until the pancakes are just starting to bubble. Then flip using a spatula and leave for about 2 minutes.

Repeat until all the mixture is gone. Whilst cooking your other pancakes keep the others warm by sacking on a plate and separating with kitchen roll.

Then stack on a plate and top with the fried salt and pepper mushrooms and sprinkle with chopped parsley. Now get stuck in!