Beef and Mushroom Pancakes

Place 125g (4oz) flour in a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little of the 300ml (½pt) milk. Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.

Beat until smooth then gradually beat in the remaining milk. Set aside while preparing the filling.

Heat 1tsbp oil in a frying pan and gently fry 1 chopped onion until softened and begining to colour. Add 2 chopped garlic cloves and cook for another minute or two.

Add 400g (14oz) minced beef and cook over a medium high heat until browned, breaking up the mince with the side of the spoon as it cooks.

Add 225g (8oz) mushrooms and cook for 3-4 minutes.

Sprinkle over 2tbsp flour and stir in, then add 300ml (½pint) stock and bring to a simmer stirring. Add 1 tablespoon tomato puree and 1 teaspoon herbs. Sprinkle with Worchestershire sauce if using and cook gently while cooking the pancakes, stirring occasionally.

Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.

Cook for about 1 minute until the underside is golden.Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm.

Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.