Savoury Pancakes with Garlic & Thyme Mushrooms

Big, beautiful flavours to wake up your tastebuds and get your day humming. Brunch, lunch, or just when you have the urge for a delicious savoury mushroom mash-up… Get in quick or go home!

Prep Time: 10 minutes

Cook time: 30 minutes

Serves: 4


1 ½ cups self-raising flour
1 tsp baking powder
¼ cup parmesan cheese
1 tsp dried mixed herbs
1 spring onion, finely chopped
1 cup milk
2 eggs, lightly beaten
salt and freshly ground black pepper

Garlic & Thyme Mushrooms
1 knob butter
glug olive oil
1 garlic clove, crushed
Sprig fresh thyme
250g mixed mushrooms, chopped
2 tbsp fresh parsley, chopped


Sift together the flour, baking powder and add the cheese, herbs and spring onion.

Beat the milk and eggs together in a jug, season with salt and black pepper.   Gradually pour into the dry mixture whisking as you go to form a smooth batter.

Cover and chill for 20 minutes.

In medium saucepan, melt the butter and oil, when bubbling add the garlic and thyme. Cook for 1 minute then sprinkle in the mushrooms and cook gently.

Keep stirring and cooking until all the moisture has been absorbed back into the mushrooms and they are glistening and fragrant about 5 – 6 minutes. Season with salt and black pepper, remove from the heat until ready to serve.

Remove batter from fridge, loosen with a little extra milk if it’s a little stiff.

Fry in batches over a medium heat – don’t turn until little bubbles appear on the surface of your pancakes and the bottom is golden brown.

Serve with a heaped spoon of mushrooms and garnish with chopped parsley.