Warm Potato Pancake with Mushrooms and Crème Fraiche
Potato Pancake Mushroom & Leek Topping
5oz Plain flour 1 bunch scallions
2 Eggs beaten 2 baby leeks
9 Fl oz Milk 2 oz butter
Chopped herbs (parsley, chives, scallions) 4oz mixed mushrooms, (chestnut, Shitake, button)
3oz cooked potato
Oil for frying
Sieve flour and pinch of salt into a bowl. Make a well in the centre and break the eggs into the well. Gradually pour in milk, beating continuously. Add the cooked potato and herbs. Season mix well to form a smooth batter similar in consistency to single cream. Heat the oil in a pan, draining off the excess. Pour in some of the potato pancake batter. Cook over a medium heat for about 1 minute. Place in a pre heated oven (170° C) and cook for 6-8 minutes until risen and set. Keep warm.
Mushroom and Leek Topping
Wipe and cut the mushrooms. Wash the leeks and slice. Heat the butter in the pan and add mushrooms, leeks and scallions. Cook for 5 minutes on a low heat and then season with salt and pepper.
Spoon the mushroom mixture into the centre of the plate. Place the pancake on top and spoon over some crème fraiche
Banana and Butterscotch Pancakes
115g/4oz plain flour
300ml/10fl oz milk
25g/1oz butter melted
Sift the flour and salt together. Beat the egg into the milk and whisk into the flour. Let it rest for 30 minutes. Add the melted butter.
Warm the pancake pan. Tip some batter into the pan and tilt the pan so that the mixture covers the base in a thin layer. Cook for 15-20 seconds until golden brown. Flip and cook over the other side. Keep warm.
Cut the bananas into thick slices. Sprinkle with lemon juice. Put a pancake on a plate and drizzle over butterscotch sauce some. Arrange the bananas on top, drizzle some more butterscotch sauce over it and sprinkle with some toasted nuts if desired. Fold the pancake in half. Serve with Ice Cream.
¼ pint water
10oz caster sugar
3oz unsalted butter
½ vanilla pod, seeds only
To make the caramel sauce, place the sugar and water in a saucepan. Bring to the boil and cook for approximately 15 minutes until golden brown. Stir in the cream, butter and vanilla seeds and mix well. Stir on low heat to a thick consistency and keep warm. This sauce will keep for two weeks in fridge.