Mushroom and Ricotta Pancake Bake recipe

A deliciously cheesy recipe for Mushroom and Ricotta Pancake Bake

Ingredients
1 packet Sasko Quick Treats Pancake Mix
940ml water
2 Free range Nulaid eggs
10ml oil
Salt and pepper
Oil for frying
250g brown mushrooms
10ml oil
4 cloves garlic (crushed)
Zest and juice of 1 lemon
200g ricotta
2Tbs fresh marjoram/ 1Tbs dried

For the white sauce:
2tbs butter
2tbs Sasko Cake flour
2 cups milk
Salt and pepper

How to
Preheat oven to 200C

Make the pancakes as per packet instructions just remembering to add a dash of salt and pepper to the batter. Set pancakes aside.

Pop mushrooms in a baking dish, drizzle over oil, lemon juice & zest and a good grinding of salt and bake for 12 minutes. Take out of the oven and set aside.

To make the white sauce:
Put a small saucepan on medium heat and melt the butter. Once butter has melted add the flour and mix together until you have a paste.

Now add the milk and stir to combine and add a little salt and pepper.

Allow to simmer, stirring continuously for 5-7 min until the sauce has thickened (enough to coat the back of a spoon) then remove from the stove.

Get a Baking dish out (+ – 30cm by 30cm) Assemble pancakes by placing three mushrooms in the centre of each pancake, top with a little ricotta and origanum, roll into a cylinder and place in the dish and repeat until all the mushrooms and ricotta are finished.

Pour over white sauce and sprinkle with remaining origanum.

Pop in the oven for 25 min until nicely browned, serve with slices of fresh tomato and/or some simple dressed salad leaves.

Recipe proudly provided by Sasko foods

Recipe ID 3902

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