Big on flavour but low on Syns, these pancakes are flipping marvellous
- 8 eggs
- 2 handfuls of mixed fresh herbs (eg chervil, tarragon, chives and parsley), finely chopped
- salt and freshly ground black pepper
- Lemon wedges, to serve
For the filling
- Low calorie cooking spray
- 400g shiitake mushrooms, thickly sliced
- 3 garlic cloves, crushed
- 6 spring onions, finely sliced
- 200g cherry tomatoes
- 60g extra-light plain soft cheese
For the sautéed spinach
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp cumin seeds
- 300g spinach leaves
- Crack the eggs into a bowl. Add the herbs and 2 tbsp water, season and beat just enough to break up the eggs (take care not to overbeat them as this will spoil the texture). Pour into a large measuring jug and set aside.
- Heat a large frying pan sprayed with low calorie cooking spray and stir-fry the mushrooms, garlic and spring onions over a medium-high heat for 4-5 minutes, or until the mushrooms have softened and their liquid has evaporated.
- Add the cherry tomatoes and cook for a further 1-2 minutes. Stir in the soft cheese, then set aside and keep warm.
- Spray an 18cm frying pan with low calorie cooking spray and place over a high heat. When hot, pour in a quarter of the egg mixture. Rotate the pan to coat the base evenly and cook for 1-2 minutes, until the underside is golden and the top just setting.
- Spoon a quarter of the filling onto the pancake and fold over. Keep to one side on a warmed plate while you make the other pancakes.
- Heat a large frying pan sprayed with low calorie cooking spray and stir-fry the onion, garlic and cumin seeds over a medium heat for 1-2 minutes. Add the spinach and stir-fry for 3-4 minutes, or until it wilts. Season and serve with the pancakes and lemon wedges to squeeze over.