Cheese and mushroom buckwheat pancakes

1. 1

   For the batter, put the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk the egg into the flour. Whisk in the milk and warm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so - it should be frothy and sweet-smelling.

2. 2

   For the filling, fry the mushrooms in the oil and butter until softened and set aside.

3. 3

   Preheat the oven to its lowest setting.

4. 4

   Heat a 26-28cm/10½-11in non-stick frying pan and wipe it with a little rapeseed oil. Stir the batter to make sure it is well combined.

5. 5

   Pour in enough of the batter to coat the base of the pan and cook the pancake over a medium-high heat for 2-3 minutes until it is golden-brown and easily releases from the pan. Flip the pancake over - be careful as it can be fragile. Break an egg into the centre of the pancake and surround it with a quarter of the cheese. Cook until the white has set and then create a square by folding in the edges of the circle, leaving the centre open. Scatter a quarter of the mushrooms over the egg and cheese.

6. 6

   Slide the pancake on to a large baking sheet and keep it warm in the oven while you make the rest of the pancakes. Season the pancakes with pepper and garnish with the parsley. Serve with a fresh green salad or wilted spinach.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.