Pancakes with balsamic mushrooms and spinach

Lemon and sugar is no longer be our favourite pancake topping

If you had told us 5 years ago that good old lemon and sugar would one day no longer be our favourite pancake topping, we guarantee we would have laughed at you. Fast forward to our team discussing recipes for pancake day/ Shrove Tuesday (February 28th 2017!) and sweet pancakes didn't even get a mention until about half an hour into the meeting!

The savoury pancake is where it is at with The Gift of Oil. The way we like to do it is: savoury pancake for starter, 2, 3 or 4 savoury pancakes for our main course, and then 1 or 2 sweet pancakes for pudding. It's only pancake day once a year after all, may as well really make the most of it!

This recipe for Pancakes with Balsamic Mushrooms & Spinach is one of our teams favourites from our pancake experiment.


Serve your pancakes with the balsamic mushrooms and spinach inside. Try with a grating of Parmesan or cheddar cheese over the top, or with a side of rocket or cherry tomatoes. It wouldn't hurt to add a big drizzle of our Truffle Reserve Balsamic Vinegar either- mushrooms and truffle are a match made in heaven!


Pancake batter: Credit to BBC Good Food for the 'perfect pancake batter' recipe which we found to be the best as always. Although of course we substituted the vegetable oil for our buttery, creamy and smooth Alentejan olive oil for both the batter and for frying. Our Sicilian olive oil works too but will make your pancakes take on the grassy flavour of our Sicilian olive oil.
  • This batter recipe suggests it serves 8
  • 100g plain flour
  • 2 eggs
  • 300ml semi-skimmed milk
  • 1 tbsp Alentejan Olive Oil plus extra for frying pinch salt
  • Toppings/fillings: 
  • Baby leaf spinach Button or chestnut mushrooms (or whichever mushrooms you prefer)


  • Add the salt to the flour in a mixing bowl.
  • Make a well in the middle of the flour and crack the eggs into the well, along with 50ml of the milk and the Alentejan olive oil.
  • Then start to slowly combine the liquids with the flour.
  • Once all mixed, beat the mixture until you have a smooth, thick paste.
  • Then thin the batter with the remaining milk until you reach your desired pancake batter consistency.
  • If you use all the milk you will achieve a thin, crepe like pancake batter, which works really well with this filling.
  • For the filling:
  • Fry your mushrooms for 5/10 minutes in the Alentejan olive oil (or you could try our Garlic infused olive oil for an easy garlic hit!) We like the mushrooms to maintain their bite, so we cooked them for about 5 minutes.
  • Once you're happy with the texture of the mushrooms, add in a good few handfuls of spinach which will quickly wilt.
  • Then add a few tablespoons of the Classic Balsamic Vinegar. The Reserve Balsamic or one of our infused balsamic vinegars would work well here too- just choose your favourite!
  • The balsamic will start to thicken and be absorbed into the vegetables. It will only take a few minutes until you can turn off the heat and set to the side to keep warm until you're ready to fill your pancakes!
  • Using a good non stick pan, lightly oil the pan with your olive oil and get it up to a medium-high heat. Do a little test with your pancake batter when you think the pan is hot enough.
  • You want the batter to start cooking straight away and be difficult to move around the pan after a few seconds.
  • Then you know what to do, get pouring in, panicking, flipping, getting frustrated, flipping more, getting arrogant, and making a big old mess! And remember, the first one never turns out very well.
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