Riverford Wicked Leeks
Buckwheat Pancakes with Miso Portobellos

Buckwheat Pancakes with Miso Portobellos

Deliveries from Mon 17th Feb - Fri 21st Feb
£13.25
2
+
Save 5% when you buy 2 recipes, and 10% when you buy 3 or more!
868 calories
60 mins cooking time
Vegetarian
Foodie

A note from our cooks

This recipe will take 60 mins. Buckwheat flour is perfect for pancakes; it gives them a subtle earthy flavour that beautifully complements the smoky umami notes of this miso mushroom and red quinoa filling. To balance the savoury richness, we've added succulent pea shoots and a dollop of crème fraîche.

Ingredients

  • buckwheat flour
  • egg
  • whole milk
  • toasted sesame oil
  • brown rice miso
  • portobello mushrooms
  • onion
  • sesame seeds
  • red quinoa
  • parsley
  • crème fraîche
  • baby spinach
  • pea shoots

Already in your kitchen

salt & pepper
oil for frying
olive oil

Nutritional Info
per 100g
per 653g serving
Energy(kJ)
555kJ
3624kJ
Energy(kCal)
133kCal
868kCal
Fat(g)
7.3g
48g
of which Saturates(g)
2.6g
17g
Carbohydrate(g)
11g
72g
of which Sugars(g)
2.0g
13g
Protein(g)
4.5g
29g
Salt(g)
0.54g
3.5g

Allergens & information

buckwheat flour, egg, whole milk, toasted sesame oil (toasted sesame seed - may contain traces of nuts, peanuts and soya), brown rice miso (whole soya beans (47%), cultured brown rice (33%), water*, sea salt*), portobello mushrooms, onion, sesame seeds, red quinoa, parsley, crème fraîche (pasteurised double cream, milk, culture*), baby spinach, pea shoots

For allergens see the above ingredients in bold. *Non-organic

Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, molluscs, milk, mustard, sesame and soya

Not suitable for people with severe allergies

Cook within 5 days