Savory spinach-mushroom pancakes

Ingredients

For 12 pancakes

• 300 g flour
• 1 sachet of baking powder
• 2 eggs

• 50 cl of buttermilk

• 60 g butter
• 100 g of mushrooms

• 100 g of spinach shoots

• salt, pepper

To serve

• young shoot salad

Preparation

1. In a bowl, mix 300 g of flour and 1 sachet of baking powder. Add salt and pepper. In a bowl, whisk together 2 beaten eggs, 50 cl of buttermilk and 50 g of melted butter. Pour over the flour and mix briefly. Leave to rest for 10 min.

2. Meanwhile, melt 10 g of butter in a frying pan. Fry 100 g of sliced ​​mushrooms for 5 min, then add 100 g of spinach shoots and cook for another 5 min. Drain them carefully and add them to the dough. Season with salt and pepper.

3. Heat a griddle or frying pan with a little butter. Pour 1 ladle of batter, turn the pancake over as soon as the first bubbles appear, then cook on the other side for 3 to 4 minutes. Continue in this way until all the batter is used up.

4. Enjoy with a salad of young shoots.