Wholemeal savoury pancakes with mushrooms

wholemeal pancake

Pancakes don't have to be sweet, nor do they have to be a bold treat. These wholemeal pancakes are savoury, nutritious and delicious.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4 people


  • 100g pancetta, cut into lardons
  • 100g white mushrooms, sliced
  • 4 eggs
  • 1tbsp parsley, finely chopped
  • Salt
  • Pepper


The mixture for the pancake batter is as follows: 125g wholemeal flour, 1 small egg beaten, 250ml water, 1tsp olive oil, 1tsp salt, 25g butter.


Prepare the pancake mixture by mixing the flour and salt in a large mixing bowl. Add the beaten egg and olive oil and whisk, gradually adding the water simultaneously. Whisk until you have a smooth batter.

In a crépe pan, melt a small knob of the butter over a medium heat and ladle in the batter, tipping the pan to create a circular pancake. Flip and cook for a further minute on the other side once golden underneath. Repeat until all the batter has been used; transfer the cooked pancakes to a plate and cover with tin foil to keep warm.

Heat a frying pan over a moderate heat until hot, add the pancetta and fry for 4-5 minutes, stirring occasionally until golden and crispy.

Heat the vegetable oil and butter in separate frying pans over a medium heat. Sauté the mushrooms with seasoning, stirring occasionally, until they start to colour at the edges. Fry the eggs until set.

Re-heat the pancakes in a microwave if necessary; otherwise arrange on a flat surface and place a fried egg in the middle of each one. Top with most of the pancetta and mushrooms around the egg, then fold in at all 4 sides, leaving space in the middle.

Arrange on serving plates, spoon the rest of the pancetta and mushrooms on top and garnish with the parsley. Serve immediately.