Savory tomato pancakes topped with mushrooms and cherry tomatoes, offering a wholesome and flavorful twist on the classic breakfast dish.

100g plain flour

1 egg

3 tablespoons lower-fat natural yoghurt

250ml 1%-fat milk

1 teaspoon vegetable oil

200g closed-cup mushrooms, sliced

50ml reduced-salt vegetable or chicken stock

2 handfuls cherry tomatoes, halved

1 teaspoon dried mixed herbs

1 pinch ground black pepper

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In a large mixing bowl, combine the flour, egg, yoghurt, and milk. Whisk until smooth using a wire whisk or handheld electric beater on slow speed. Alternatively, blend for 15–20 seconds in a blender.
Heat a few drops of vegetable oil in a non-stick frying pan. Pour one-quarter of the batter into the pan, tilting to spread evenly. Cook until bubbles form and the batter is set, then flip to cook the other side. Repeat to make 4 pancakes, keeping them warm.
In another large frying pan, add the mushrooms and stock. Simmer for 5–6 minutes.
Add the cherry tomatoes and mixed herbs, then cook for a further 2–3 minutes. Season with black pepper.
Serve 1 pancake per person, topped generously with the mushroom and tomato mixture.

For a vegan option, replace the egg with a flax egg, yoghurt with dairy-free yoghurt, and milk with plant-based milk.
Pancakes can be stored in the fridge for up to 2 days or frozen for up to 1 month (without topping).
The mushroom and tomato topping can be stored separately for up to 2 days and reheated gently.
Let the batter rest for 5 minutes before cooking for fluffier pancakes.