Enjoy a fresh twist of mushroom stroganoff by serving it in a delicious pancake, what-more they are delicious, dairy and gluten-free.
Melt 25g of Pure spread in a saucepan.
Fry the onion, celery and thyme until the onion is transparent.
Season to taste, then add the remaining Pure spread and mushrooms. Cook for 2 minutes.
Stir in the flour and cook for a minute. Gradually add the vegetable stock, stirring constantly.
Bring to the boil, then reduce the heat and simmer uncovered for 2 minutes.
Remove from the heat and stir in soya cream and some chopped parsley.
To make the pancakes sieve the gram flour and salt in a bowl.
Separately beat together the egg, soya milk and water. Gradually add to the flour.
Stir in 3tbsp of melted Pure spread. Blend to a smooth batter. Leave to rest for 30 minutes.
Brush a non-stick 23cm frying pan with melted Pure spread and fry the pancakes.
When cooked layer up interleaving with baking parchment or greaseproof paper.
The pancakes can be made in advance and stored in a refrigerator.
Divide the stroganoff mixture between the pancakes, allowing two pancakes per person.
Place the filling near the edge of the pancake and fold in the two sides over the filling.
Fold over the pancake several times to make a pancake roll.
Put the filled pancakes in an ovenproof dish greased with Pure spread. Sprinkle with a little cold water and cover with tinfoil.
Reheat in a hot oven for 15 minutes.
Garnish the pancakes with the remaining chopped parsley.
Serve with a crunchy grated carrot, sultana and toasted sesame seed coleslaw, mixed salad leaves and new potatoes.
The pancakes can be made and filled in advance and refrigerated until required.
Serving Size 4