These savoury pancakes are filled with a delicious mix of mushrooms and soft cheese. Make them ahead of time for a stress-free Pancake Day.

  • Serves: 6 people
  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • American

    Mushroom and Soft Cheese Pancakes

    Recipe Information

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    200g White Mushrooms

    200g Chestnut Mushrooms

    1 200g Plain Soft Cheese

    40g Butter

    1 Vegetable Quixo Stock Cube

    1 tsp Stonemills Paprika

    100g The Pantry Plain Flour

    2 Medium Eggs

    250ml Milk

    2 tsps Stonemills Dried Parsley

    ½ tsp Stonemills White Pepper

    Sea Salt

    A little Solesta Sunflower Oil

    23-24cm Frying Pan


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    Wipe the mushrooms and chop.

    Melt the butter in the frying pan, sauté the mushrooms for 5-6 minutes, crumble over the stock cube, paprika and add the soft cheese, cook gently for a few minutes stirring as you cook – remove from pan and allow to cool.

    To make the pancakes – sift the flour in a bowl then add the parsley, pepper and some sea salt.

    Crack the eggs in a jug with the milk and whisk well.

    Add this to the flour, whisking as you mix until you have a smooth batter.

    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    Wash the frying pan – using some oil in the pan, make 6 pancakes. Put the pancakes out flat, divide the mixture between them, putting it in the middle of the pancakes, fold up the sides to make a square.

    Bake in the oven for 10 minutes and serve.

    You can make these ahead of time – and then heat up in the oven when ready – they will take a little extra time to re-heat if they have been in the fridge.

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