This fennel and onion pancake tastes as good as it looks! A vegetarians delight, the creamy fetta and fresh spinach make it a gourmet feast for breakfast, brunch, lunch or dinner.
- Preheat oven to 190C/170C fan-forced.
- Heat butter and oil in a 25cm round (base) heavy-based flameproof frying pan over medium-high heat. Cook mushroom, stirring occasionally, for 5 minutes or until golden brown. Transfer to a heatproof bowl.
- Reduce heat to medium. Add onion and fennel to pan. Cover. Cook, stirring occasionally, for 15 minutes or until softened. Remove lid. Cook for a further 5 minutes or until golden and caramelised. Add to mushroom in bowl.
- Meanwhile, drain fetta, reserving 1/3 cup of the marinating oil. Sift flour and baking powder into a bowl. Add salt. Season with pepper. Stir to combine. Make a well. Whisk milk, egg and 2 tablespoons of reserved marinating oil together in a jug. Add to flour mixture. Whisk until smooth.
- Heat remaining reserved marinating oil in the same pan over medium-high heat until hot and just starting to smoke. Working quickly, remove pan from heat and carefully pour in batter, spreading to the edge to form a round. Top with onion mixture. Transfer to oven. Bake for 20 to 25 minutes or until light golden and cooked through.
- Toss spinach and fetta in a bowl. Spoon on top of pancake. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set