Less than 45 minutes
- 2 Tbsp (30ml) butter
- Olive oil or canola oil, for frying
- 2 Tbsp (30ml) PnP crushed garlic
- 1 punnet (250g) white button or portabellini mushrooms, sliced
- 2 leeks, sliced
- 1 packet (100g) baby spinach
- 1 tsp (5ml) balsamic or red wine vinegar
- Salt and milled pepper
- 1 tsp (5ml) brown sugar
- 3 eggs, separated
- 2 Tbsp (30ml) milk
- 1 Tbsp (15ml) canola oil
- ½ tsp (3ml) baking powder
- Pinch salt
- ¼ cup (40g) cake flour
- 1 tsp (5ml) white wine vinegar
- ¼ cup (60g) sugar
- Heat butter and oil in a pot over medium heat.
- Add garlic and cook for 2 minutes until fragrant.
- Add mushrooms and leeks, and sauté for 8-10 minutes.
- Stir in spinach, vinegar, seasoning and sugar, and cook for another 5-8 minutes. Set aside.
- Whisk together egg yolks, milk, oil, baking powder and salt in a bowl until light and foamy.
- Sift in flour and mix until smooth.
- Combine egg whites and vinegar and whisk to stiff peaks.
- Whisk, while gradually adding sugar, to form a stiff meringue.
- Mix a third of the meringue into the egg yolk mixture, then gently fold in the rest.
- Spoon into a piping bag and cut about 4cm off the tip.
- Heat a pan over low-medium heat and add a thin layer of oil.
- Pipe mixture into 8cm discs about 2-3cm high (or use a cookie cutter as a mould, if you like). Add a little water to pan and cover with lid.
- Cook pancakes for 4-6 minutes per side until golden.
- Serve with garlicky veg topping.
No piping bag? Use an ice-cream scoop to add 2 scoops of pancake mixture to the pan when cooking them.