Chilli Pancakes With Creamy Mushroom Filling

Mushroom pancakes

Mushroom pancakes

Serves 4 (or 2 very hungry people)


  • 115g flour preferably wholemeal
  • 300ml semi skimmed milk
  • 2 large eggs
  • 1 large mild green or red chilli finely chopped
  • 250g to 300g mushrooms sliced
  • 4 spring onions finely chopped
  • 1 clove garlic crushed
  • 150g light cream cheese
  • 4 teaspoons rapeseed (or flavor free) cooking oil
  • Salt and pepper



Firstly make the batter; this is best done a few hours in advance or even the day before. Add the flour, eggs and water to a bowl or mixer and whisk until all the flour is absorbed and the mix is the consistency of single cream. Then add the finely chopped chilli, salt and pepper and stir (take care that you do not have any large chunks of chilli in the mix.

Creamy mushroom filling

Next heat 1 teaspoon of oil in a large saute pan, add the mushrooms and cook over a medium heat until they are soft and have released water. Then add the crushed garlic and spring onions and cook down until all fluid has evaporated and the mix is pretty dry.

Finally turn the heat right down or off and add the cream cheese and stir thoroughly, season to taste. If this needs to be hotter heat very gently as low fat cheese will split if heated aggressively.


To make the pancakes heat a frying pan and add ½ teaspoon of oil and cover the pan with this, add ¼ of the
batter and coat the pan evenly. When the bottom is cooked turn over with fish slice (my method) or do a showy toss (Mr Os preferred pancake technique)!

Serve on warm plates with huge salad.

272 kcals per pancake, 2.3g sugar (from the cheese)

You could add the following to the filling:
Diced chicken, smoked salmon strips, tinned tuna, poached smoked haddock, parmesan or strong cheddar.