For the pancake batter
- 70 g Pea shootsreserve a handful for garnish
- 100 g Plain flour
- 2 Large eggs
- 125 ml Milkreduced fat, divided
- 25 ml Watercold
For frying:
- Vegetable oil
For the filling:
- 10 g Sunflower seeds
- 250 g Oyster mushrooms
- 1 tbsp Olive oil
- 250 g Ricotta cheese
Pea Shoot Pancakes with Oyster Mushrooms
These rich and savory Pea Shoot Pancakes with Ricotta & Oyster Mushrooms are one of my favorite pea shoot recipes. Pea shoots are really easy to grow and even more delicious to eat. They can be used in salads or stir-fries or cooked into pancakes like this recipe. Added bonus: pea shoots are highly nutritious too!
To make these pancakes, start by making batter from flour, eggs and milk. Add most of the pea shoots. Toast sunflower seeds in a frying pan. Once toasted, add some oil and fry the oyster mushrooms. In a separate skillet, cook the pancake batter in a little sunflower oil. To assemble the pancakes, spread each one with ricotta cheese which I then top with the fried mushrooms. To serve, I roll up each pancake and sprinkle them with the toasted sunflower seeds and pea shoots. Enjoy!
To make this Pea Shoot Pancakes with Ricotta & Oyster Mushrooms, you will need the following ingredients:
Steps to make Pea Shoot Pancakes with Oyster Mushrooms
1 | Make pancake batter | 3 |
Place 100 grams of flour in a medium mixing bowl. Crack in 2 large eggs and add ⅓ of the reduced fat milk. Whisk these three ingredients together. | ||
2 | Add remaining milk and water | 2 |
Pour in the remaining milk and 25 milliliters of water. | ||
3 | Add pea shoots | 2 |
Chop most of the pea shoots and stir them into the pancake batter. | ||
4 | Toast sunflower seeds | 3 |
Heat a medium frying pan over medium heat. Add 10 grams of sunflower seeds and toast for 3-4 minutes. Remove the toasted seeds from the pan. | ||
5 | Cook mushrooms | 10 |
Add 1 tablespoon of olive oil to the hot pan. When the oil is hot, add 250 grams of oyster mushrooms and sauté until lightly browned. | ||
6 | Cook pancake batter | 3 |
Place a large skillet over high heat. Add a small amount of sunflower oil and heat. Ladle some pancake batter onto the skillet and spread it out. Cook for 2-3 minutes on each side. | ||
7 | Repeat | 20 |
Repeat the cooking process until all of the batter is used up. Place cooked pancakes on a plate and cover to keep warm. | ||
8 | Assemble pancakes | 6 |
Assemble the pancakes by spreading the ricotta cheese on top and spooning over the mushrooms. Roll up each one. | ||
9 | Serve | |
Serve the pancakes topped with sunflower seeds and garnished with the reserved pea shoots. | ||
Recipe Reviews
These savory pancakes with mushrooms are very tasty, gentle and thin. Thanks for sharing the recipe!
Great im happy with how it turned out looks and taste plus smells brilliant thanks for the share 5 stars from me and the family :)
Easy and affordable pancakes to make from home I'm really happy and so is my stomach!!
Not my all time favorite but it wasn't too bad honestly I did have to replace the milk with lactose free milk and cheese too.
My kids actually ate them all..I'm shocked they were so freaking delicious.
Sunflower seeds aren't my thing so dodged them other than that perfect meal.
Didn't think I'd be a fan of savory pancakes especially ones with oyster mushrooms..but boy was I wrong the flavors in this really make your mouth water it's absolutely worth trying atleast once.
Scrumptious breakfast/lunch for any day of the week thanks so much.
Ricotta cheese goes sooo well with these pea shoot pancakes I'm astonished.
Despite the look these were actually pretty damn good.
Never had anything like this before so glad I decided to give it a try though.
Amazing! I'll make them for my mum.
Write your own review