Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.
In a bowl, beat the eggs with the cream to combine.
If you you are putting on breakfast for a lot of people, have a look at ourBreakfast Catering options, we would be more than happy to come and cook for you.
Should you have any questions or would like to customise a menu to suit your occasions, please contact usand we are able to discuss other options available.
I have been working for Just Fingerfoods Catering since March 2015. It is extremely enjoyable working at events as both a chef and a waitress.
I've been in the Hospitality industry for my entire life, having only a few small breaks, I find myself always coming back as this is the industry I most enjoy working in.
I hope my blog posts help your event run as smoothly as possible and if you have any catering event related topics you would like me to cover in my blog that I have not already blogged about, please feel free to email your ideas to me at email@example.com and I will do my best to blog that topic as soon as possible.