Morel Pancakes

Make the pancake mixture (the quantities above will be enough for four servings). Put the flour in a bowl along with a good pinch of salt, and combine with the eggs. Slowly stir in the milk to make a smooth mixture. Whisk thoroughly and then put to one side for at least ten minutes.

Brush the morels clean, cut off the stalks and then cut the them into quarter inch/half centimetre slices  Picture  . Put a small amount of butter into saucepan over a medium heat, when melted add the morels and soften for a few moments. Season with salt and fresh black pepper. Stir in about a half tablespoonful of double cream per serving, re-season and put to one side.

You really need some cylindrical moulds 2½ inches /6cms wide  Picture   to make the pancakes. Put a little butter in a frying pan over a medium heat, put some moulds into the pan and pour in a bare tablespoonful of pancake batter into each one. Leave for a couple of minutes, shake the pancakes out of the moulds, and turn the pancakes. Cook for another minute or so and then take out and keep warm  Picture  . Note that you can do this in batches and it is much easier than it might seem.

When ready, re-warm the mushroom mixture, put three pancakes on each serving dish, and then spoon over some of the mushroom mixture. Serve immediately  Zoom   and enjoy.