Mushroom Pancake

For the mushroom pancake, stir the yolks, milk, salt and flour into a smooth batter and leave to swell for 10 minutes.

Cut the mushrooms into slices and the leeks into rings. Fry bacon cubes in THEA, add mushrooms and leek, fry and season.

Beat egg whites until stiff and fold into yolk mixture. Pour the batter over the hot mushroom mixture, let it stick briefly and bake in the hot oven at 180 degrees for about 20 minutes until golden brown.

Pick apart and serve the mushroom pancake sprinkled with parsley in the pan.

Preparation Tip:

Grandma's tip: Mushroom pancake goes very well with lettuce.

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