Savory corn and rosemary pancakes with creamy mushroom ragout, roasted leek and whipped feta

Name: Savory corn and rosemary pancakes with creamy mushroom ragout, roasted leek and whipped feta
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 cup all-purpose flour; 1/2 cup fine cornmeal; 2 tsp baking powder; 1 tsp salt; 1/2 tsp black pepper; 2 tsp fresh rosemary; 2 eggs; 1 cup milk; 2 tbsp melted butter; 2 leeks; 3 tbsp olive oil; 1.1 lb mixed mushrooms; 1/3 cup shallot; 2 cloves garlic; 1/3 cup white wine; 3/4 cup vegetable broth; 1/2 cup heavy cream; 1 tsp Dijon mustard; 1 tsp fresh thyme; 5 oz feta cheese; 1/4 cup plain Greek yogurt; 1 lemon; 2 tbsp chives

An original vegetarian dish featuring savory corn and rosemary pancakes, a silky mushroom ragout with white wine, roasted leek, and lemony whipped feta. Comforting, elegant, and perfect for a special meal.

25 minPrep

35 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

120 g all-purpose flour (for the panquecas)
80 g fine cornmeal (preferiblemente amarilla)
8 g baking powder
6 g salt (divided entre preparaciones)
2 g black pepper (divided entre preparaciones)
4 g fresh rosemary (chopped fino)
2 unit eggs
240 ml milk
30 g melted butter (more a poco for engrasar if desired)
2 units leeks (large, limpios and cut a lo largo)
45 ml olive oil (divided)
500 g mixed mushrooms (como champiñón, portobello and seta ostra, thinly sliced)
60 g shallot (chopped fina)
6 g garlic (chopped)
80 ml white wine
180 ml vegetable broth
120 ml heavy cream
5 g Dijon mustard
2 g fresh thyme (solo the leaves)
150 g feta cheese
60 g plain Greek yogurt
1 unit lemon (1 tbsp de jugo)
8 g chives (chopped for terminar)

Nutrition facts

per serving

524 kcal

Calories

18 g

Protein

36 g

Carbs

33 g

Fat

4 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustardSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the leeks on a baking tray, rub them with 15 ml (1 tbsp) olive oil, and season with a pinch of the salt and black pepper. Roast for 20 to 25 minutes, until tender and browned at the edges.
2
2. While the leeks roast, make the pancake batter. In a large bowl, mix the all-purpose flour, fine cornmeal, baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the fresh rosemary.
3
3. In another bowl, whisk the eggs with the milk and melted butter. Pour this mixture into the dry ingredients and stir just until combined; the batter should be thick yet pourable. Let it rest for 10 minutes.
4
4. For the whipped feta, place the feta cheese, Greek yogurt, lemon zest, and 15 ml (1 tbsp) lemon juice in a food processor or blending cup. Blend until smooth and creamy. Set aside.
5
5. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Add the mixed mushrooms in a broad even layer and cook for 6 to 8 minutes, stirring occasionally, until browned and their moisture has evaporated.
6
6. Add the shallot and garlic to the mushrooms. Cook for 2 more minutes. Pour in the white wine and let it reduce for 1 to 2 minutes.
7
7. Add the vegetable broth, heavy cream, Dijon mustard, fresh thyme, and the remaining salt and black pepper. Simmer over medium heat for 4 to 5 minutes, until you have a creamy, lightly thickened ragout.
8
8. Heat a nonstick skillet or griddle over medium heat and lightly grease with a little butter or oil if needed. Cook the batter in portions of about 60 ml (1/4 cup) per pancake for 2 to 3 minutes per side, until golden. You should get 8 pancakes.
9
9. Arrange the pancakes on plates. Spoon over the creamy mushroom ragout, top with the roasted leeks, and finish with dollops of whipped feta.
10
10. Sprinkle with chopped chives and serve immediately. If desired, add a little extra lemon zest on top for a fresher finish.

Chef tips

For better mushroom browning, avoid overcrowding the pan and cook in batches if needed. Do not overmix the pancake batter so the pancakes stay tender.

Substitutions

You can swap the feta for soft goat cheese and the Greek yogurt for sour cream. If you prefer not to use white wine, replace it with the same amount of vegetable broth plus a few extra drops of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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