Mushroom-goat pancakes

Here is a pancake recipe that should impress the family! Mushrooms, grapes, goat cheese, rocket ... an original idea to see life in green.



  • 150 g of My Francine Buckwheat Pancake Mix
  • 100 ml almond cream
  • 150 ml whole milk
  • 1 C. to s. of blond sugar
  • 2 pinches of salt
  • 1/2 c. to c. baker's yeast Francine
  • 1 C. to c. of baking powder
  • 1 C. to s. olive oil
  • 2 handfuls of flat parsley
  • Pepper
  • Peanut oil

For garnish

  • 350 g mushrooms, trumpets of death and chanterelles
  • A bunch of black grapes (about 100 g)
  • 15 g rocket
  • 3 green shallots
  • 60 g dry goat's cheese
  • 10 branches of chervil
  • 15g of sweet butter
  • 1 C. to c. olive oil
  • Salt and pepper



The pancakes

Mix the dry ingredients (Francine buckwheat pancake mix, blond sugar, salt and pepper, baker's yeast, baking powder) in a salad bowl.

Mix the almond cream with the parsley until you obtain a uniform green liquid.

Pour the parsley cream into the salad bowl of the dry ingredients. Whisk, then pour the milk and finally the olive oil.

To pepper and let the preparation rest in the salad bowl 1/2 hour, covered with a cloth.

Pour a small ladle of dough into a small blini pan with a little peanut oil.

Cook for about 2 minutes on low heat. As soon as the outer edges are cooked, return the pancake for another 2 minutes. Keep warm under a plate.

The filling

Peel the shallots, cut them in half and leave them for about 10 minutes in a pan with the olive oil. Book.

Clean the mushrooms and cut their foot. Cook the different mushrooms separately for 5 to 7 minutes in a pan with a little melted butter.

Add the grapes 2 minutes before the mushrooms are cooked. Then reserve with shallots.


Spread mushrooms, raisins and shallots on all-green pancakes, sprinkle with arugula and chervil. Sprinkle with some chips of dry goat cheese.

Salt and give a round of pepper mill.