Nooch Pancake Stack with Mushrooms
Serves: 6 people
Prep: 10 mins with 30 mins resting time
We’ve made these delicious savoury pancakes using rye flour and nooch which gives them a nutty umami flavour whilst being healthful and nutritious.
Recipe tip: If you do not like rye flour, you can easily replace it with plain flour
What you’ll need:
For the pancakes you will need:
100g rye flour (you can use plain if you prefer)
25g Engevita, or nooch
2 eggs, we used Oggs alternative egg made from aquafaba
200ml of your favourite milk
A pinch of salt
2 tbsp vegetable oil for cooking the pancakes
For the mushroom topping you will need:
4 to 5 large portobello mushrooms
3 tbsp olive oil
Salt, pepper and nutmeg
A handful of chopped parsley
Lemon wedges to serve
How to do it:
Put the nooch, flour, eggs and salt into a big bowl. Gently stir to mix them a bit together. Gradually add your milk whilst whisking until you have a thick paste which runs off a spoon but it not too liquid (you may need to add a splash more milk).
Let the batter rest for 30 minutes. In the meantime, slice your mushrooms and add them to some heated oil to gently saute. Add salt, pepper and a good sprinkle of nutmeg and stir in well. When they are nicely caramelised and brown add the chopped parsley and stir in well. Put the mushrooms to one side while you make your pancakes.
Heat the oil in a pan until very hot then dollop spoonfuls of the mixture into rounds. Let them cook until you begin to see a tiny bubble or two, at this point flip them over and cook the other side. Each side should be a deep golden brown and will need to cook for about 1 minute.
Build a delicious stack of the pancakes with mushrooms in between and sprinkle more nooch over the top. Enjoy with a few crisp salad leaves and some lemon wedges.
Product used:
