A delicious and easy savoury pancake bake, which could easily be adapted for vegetarians. As this was a midweek meal, to save time I bought ready made pancakes from the supermarket.
BACON, SPINACH AND MUSHROOM PANCAKE BAKE
Ingredients: serves 4
500g Mushrooms, sliced
6 Rashers Bacon, chopped
2 Garlic Cloves
150g Cheddar Cheese, grated
Worcestershire Sauce- dash
8 Savoury Pancakes
Step 1: Fry the mushrooms, bacon and garlic, drain excess liquid and put to one side.
Step 2: Wilt the spinach in frying pan in 2 batches and squeeze out excess water.
Step 3: Make the cheese sauce - melt the butter, stir in the flour and cook on a medium heat for 2 minutes, add the milk gradually, bring to the boil and then take off the heat and add the cheese and worcestershire sauce.
Step 4: Assemble pancakes.
Step 5: Place in oven proof dish, pour remaining sauce over and bake for 20 minutes.