Pancake bowl with oyster mushrooms

Ingredients:

oyster mushrooms
pancakes made from quarter of a litre of pancake batter (100 g flour, 200 ml milk, 1 egg, 100 ml carbonated water, parsley)
mixed salad leaves
cherry tomatoes
yoghurt dressing
olive oil, salt

Preparation:
Cut the oyster mushrooms into strips, season with salt, then fry in a little oil until crisp.

Stir the finely chopped parsley into the pancake batter and make pancakes. Allow the pancakes to cool, then cut into strips.

Halve the cherry tomatoes and pile into a bowl along with the other ingredients, adding the yoghurt dressing in the centre.