Mushroom, onion and pepper pancakes

Mushroom, onion and pepper pancakes

One of the first meals that I cooked for Mrs Meat Smoke Fire was pancakes.  Whilst she was expecting sweet pancakes, I used a savoury filling, which I had traditonally eaten with pasta.  The recipe was shared by my friend, Paul.  We still love this savoury filling nearly 30 years later.

Pancakes have gained increasing popularity and are now not just eaten on Pancake Day but are a popular breakfast or brunch staple.

Pancakes are east to make and work well on the Big Green Egg.

Method

For the pancake batter

1. Put the flour, eggs and milk in a mixing bowl and add a pinch of salt. Whisk until you have a smooth batter.
2. Leave the batter to rest for 30 minutes if you can.
3. Set up your Big Green Egg for a direct cook to 200°C with the stainless steel grid and a frying pan.
4. Once your pan is hot, place the butter in some kitchen roll and wipe across the bottom of the pan; you’re looking to literally just coat the bottom of the pan.
5. Once the butter is melted and hot, add your pancake batter.  Hold the pan tilt so the batter cover the base of the pan.  Cook for about 1 minute until golden on the bottom and then flip and do the same on the other side.
6. Remove from the plan and stack on a plate.
7. Repeat the process until you’ve used up all your batter.

For the savoury filling

1. Set up your Big Green Egg for a direct cook to 200°C.  Heat the oil in a pan, add the garlic and onions and cook until onion is translucent and soft.
2. Add the chopped pepper and mushrooms.  Cook for about 10 minutes until the peppers and mushrooms have softened.
3. Season with salt and lots of pepper.  Do not be scared by the amount of ground black pepper used in this dish.  Feel free to adjust to your taste.
4. Remove the pan from the heat and add the greek yoghurt. Be careful not to get the yoghurt too hot, it will split.
5. Add a good dollop of the savoury filling to a pancake and roll up in the usual way.