Beef and mushroom pancakes are a delicious savoury way to eat pancakes on Pancake day or any day of the year for that matter. These savoury English pancakes make a quick, easy and tasty supper dish.
I think savoury pancakes are a much-overlooked dish that are actually ideal for a midweek or light meal.
Served with a simple savoury filling you have a quick and easy low carb supper dish, that is suprisingly tasty and satisfying
So don't just keep pancakes for pancake day, add them to your meal planning at any time of the year.
Can you make the pancakes ahead of time?
Pancakes can be made ahead of time and reheat well.
They will keep in the fridge for a couple of days or in the freezer for up to 2 months. Make sure they are covered well to prevent them from drying out.
Some suggest that you should layer the pancakes with grease proof paper to prevent them from sticking to each other but I have never found that necessary.
Although, remember if you freeze a stack you will not be able to remove individual pancakes without defrosting the whole stack.
For detailed step by step instruction to making them see how to make pancakes.
To reheat pancakes in the microwave
If you are only reheating couple of pancakes at a time I find the easiest way to do so is in the microwave.
Stack up to 4 pancakes on a plate and cover with an upturned plate. Reheat on full power for about 45 seconds to 1 minute. Flip the stack to check if they are all hot, if not re-cover and cook for another 30 -45 seconds.
To reheat pancakes in the oven
Stack the pancakes on a heatproof plate and make sure you cover with foil to stop them from drying out. Place in the oven and set the temperature to 180℃ (160℃ fan)/350°F/gas mark 4. Leave for about 10 or 15 minutes (no need to preheat the oven).
Can you make the filling in advance?
The beef and mushroom filling can also be made in advance. Once cooked cool quickly and store in a covered container in the refrigerator for up to 24 hours.
It can also be frozen for up to 4 months. Defrost fully before reheating.
Reheat in a pan on the hob or in the microwave, stirring until piping hot.
Ring the changes
This simple basic savoury minced beef filing can easily be varied to suit your taste and it is fun to try new ingredients, changing a bit each time you serve it.
- Spice it up with the addition of some fresh or dried chilli.
- Reduce the meat and bulk it up with some canned beans to make a chilli con Carne style filling (with or without the chilli).
- Omit the mushrooms and substitute chopped red pepper.
- Add some frozen mixed vegetables or peas to the filling.
- Change the meat, mince pork also works well.
What do you serve with savoury pancakes?
I like to serve these pancakes with some fresh green vegetables such as beans, broccoli or cabbage, but any vegetables will do. Root vegetables will add more carbohydrates and will make the dish more filling for those with bigger appetites.
In summer a green or mixed salad does really well with savoury pancakes.
More savoury pancakes made easy
- Savoury pancakes with salmon and broccoli
- Spinach and ricotta pancakes
- Pancakes caprese
- Pancakes with creamy garlic chicken and mushrooms
How to make beef and mushroom pancakes step by step
Beef and Mushroom Pancakes
Beef and mushroom filling
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 400 g minced beef
- 225 g mushrooms sliced
- 2 tablespoon plain flour
- 300 ml beef stock
- 1 tablespoon tomato puree
- 1 teaspoon dried mixed herbs
- 1 teaspoon Worcesteshire sauce (optional)
- 125 g plain flour
- 2 large eggs
- 300 ml milk
- oil for frying
Make the pancake batter
- 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.
To make the savoury mince 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 2tablespoon 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.
Cook the pancakes
- 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.
- Divide the filling between the pancakes and fold or roll up the panackes with the filling. Serve immediately.