From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
150 g plain flour
300 ml milk
75 g cooked mashed potato
1 tblsp chopped fresh mixed parsley, chives and spring onions
about 2 tbsp sunflower oil
50 g butter
100 g mixed mushrooms (sliced)
2 baby leeks (thinly sliced)
6 spring onions (finely sliced)
2 tblsp crème fraiche
1 tblsp pesto
salt and freshly ground black pepper
Preheat the oven to 180°C (350°F/Gas 4). Sieve the flour and a pinch of salt into a bowl and make a well in the centre. Break the eggs into the well and gradually pour in the milk, stirring continuously. Add the cooked potato and herbs and season to taste. Mix well to form a smooth batter in consistency to lightly whipped cream.
To make the topping, heat the butter in a hot frying pan. Add the mushrooms, leeks and spring onions. Cook for 4-5 minutes on a low heat and season to taste.
To make each pancake, heat some oil in a hot ovenproof frying pan and drain off any excess. Pour a quarter of the potato pancake batter into the frying pan and cook over a medium heat for about 1 minute. Then put the frying pan into the oven for 6-8 minutes until the pancake has risen and set. If liked, turn upside down in the pan for the last minute or two for a more golden top. Keep warm. Repeat the process three times to make the rest of the pancakes.
To serve, place each pancake on to a warmed plate, herb side up and spread some mushroom mixture on top. Spoon a dollop of crème friache over each one and drizzle with some pesto.