For something a bit different, try this delicious savoury pancake recipe from Waitrose.
Preparation time:15 minutes
Cooking time:15 minutes
Total time:30 minutes
For the pancake
50g plain flour
50g Waitrose Dark Rye Flour
Pinch of salt
1 essential Waitrose British Blacktail Free Range Egg, beaten
For the filling
2 leeks, washed and shredded
2 cloves garlic, crushed
250g pack chestnut mushrooms, sliced
200g button mushrooms, sliced
Oil, for frying
150g pack Boursin with Black Pepper
1. Place the flours and salt in a bowl, make a well in the centre and add the egg. Then gradually beat in the milk to form a smooth batter. Set aside.
2. Melt the butter in a frying pan and gently cook the leeks for 4Ã¢â‚¬â€œ5 minutes until they have softened. Add the garlic and mushrooms and cook until softened.
3. Meanwhile, heat a little oil in a frying pan. Once hot, pour a little of the prepared batter into the pan, and rotate it around so that there is an even layer. Cook for 1Ã¢â‚¬â€œ2 minutes until the surface is firm to touch and slightly darker in colour, then flip the pancake over and cook for 1Ã¢â‚¬â€œ2 minutes, or until golden. Set aside and keep warm. Repeat to make 4 pancakes.
4. Divide the leek mixture between the pancakes, top with a generous cube of the Boursin, and serve with the sides folded in towards the centre.