Oyster mushroom breakfast pancakes with spinach sauce
- 600 g oyster mushrooms
- pancakes made from half a litre of batter (200 g flour, 300 ml milk, 2 eggs, 200 ml carbonated water, chopped parsley)
- olive oil, salt and pepper
For the sauce:
- 250 g spinach
- 1 clove of garlic
- 2 tablespoons of flour
- 50 ml rice cream
- 150 ml water
To make the spinach sauce, cook the spinach in a little water and then drain. Blend until smooth with a stick blender, then thicken with a mixture of flour, cream, and water. Add the crushed garlic and cook for 2 to 3 minutes, stirring all the time.
Tear the individual caps from the oyster mushrooms, cut into thin strips, season with salt and pepper and fry until crisp in a little oil.
Stir the finely chopped parsley into the pancake batter and make the pancakes. Fill with the oyster mushrooms and top with the spinach sauce to serve.
Makes a perfect Sunday brunch!