Mushroom buckwheat pancakes

From https://www.bbc.co.uk/food/recipes/buckwheat_pancakes_with_04857 by Rick Stein.

Serves: 2

Makes: 2

Time: 96 minutes

This version is pretty close to the original but with half quantities and dried yeast rather than instant.

Ingredients

45g buckwheat flour
45g plain flour
¼ tsp salt
¾ tsp dried yeast
3 eggs at room temperature
160ml milk
115ml water
125g chestnut mushrooms, sliced or 1 portobello mushroom per pancake
1 tsp olive oil
1 tsp butter
100g Gruyère, grated or other Alpine cheese
2 tbsp fresh parsley, sliced

Method

Mix the milk and water at blood heat and stir in the yeast, perhaps along with a quarter teaspoon of sugar to get it going. While this develops a head, mix the flours and salt in a bowl then crack in one of the eggs and whisk to beat, starting to incorporate some of the flour.
Time: 5 minutes.
Add the yeasty milk when ready, a bit at a time, whisking as you do to incorporate more of the flour, keeping it no looser than a paste until all the flour is used. Continue to add the fluid while whisking as the batter thins until all the fluid is in. Cover and leave to rest in a warm place for at least an hour.
Time: 60 minutes.
Heat a frying pan over a medium heat and add the olive oil and butter. Fry the mushrooms in this until golden and then reserve, keeping warm in a low oven.
Time: 5 minutes.
Heat a crêpe pan (or your widest frying pan) over a medium-low heat. Brush with a little rapeseed oil. When the pan is warmed, ladle in enough batter to make a large pancake. The batter will be thicker than crêpe. Leave to cook for about 5 mins until the top surface is no longer moist. Carefully turn the pancake over and crack an egg in the centre. Surround the egg with the grated cheese and let it all cook until the white of the egg has set. Then fold in the edges of the pancake to make it a square, but leaving a gap in the middle. Transfer to a plate, cover with a portion of the mushrooms and keep warm in the low oven while you cook the other pancake.
Time: 25 minutes.
Scatter over the chopped parsley and a good grinding of black pepper.
Time: 1 minute.

This is surprisingly filling so you won't need anything with it for a light meal.

Any left-over batter can be stored for a day or so in the fridge. You'll probably have enough for 1 more pancake of the same size.

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