Spinach, Pancetta & Mushrooms Pancakes


With Creamy Mushrooms, Spinach and a bite of pancetta these pancakes are a whole meal in themselves.

Pancetta with Herbs


400 grams
Pancetta (Cubed)
500 grams
Chestnut Mushrooms (Sliced)
2 cloves
Garlic (Crushed)
1 package
Spinach Leaves (Washed)
150 milliliters
Sour Cream
50 grams
Parmesan (Finely Grated)


  1. Heat a saucepan and gently fry the pancetta
  2. Add in the garlic, stir and fry for 2 minutes until just slightly cooked
  3. Add in the mushrooms and sauté for 5 minutes
  4. Add in the sour cream and simmer for 10 minutes
  5. Stir in the spinach leaves until wilted
  6. Top the pancake with the mixture and sprinkle on a little parmesan.