Umami Mushroom and Truffle Pancakes

Last weeks Meatless Monday was a delicious Broccoli, Feta & Caramelised Onion Strata. Today, we’re making Umami Mushroom and Truffle Pancakes. You’re wondering what is Unami? ‘Umami’ can be loosely translated as ‘delicious savoury taste’ and is the latest food craze to hit the Western world. Traditionally, we have always understood that there are 4 basic tastes: sweet, sour, salty and bitter, but ‘Umami’ is thought to be the 5th taste – the epitome of savoury. ‘Umami’ rich ingredients include: truffles, Parmesan, shellfish, cured hams such as Parma ham, mushrooms, fish sauce, soya sauce and asparagus.


Umami Mushroom and Truffle Pancakes Ingredients: (serves 2)

1 Extra large egg

250ml Milk

1 tsp Melted butter

80ml Sasko Bran-rich Self-raising flour

60ml Sasko Cake flour

Pinch salt



30ml Truffle flavoured oil

400g Exotic mushrooms, sliced (a mixture of enoki, shiitake, portobello, shimeji)

60ml Full cream Sherry

1 tbsp Fish sauce

Pinch black pepper

1 tsp Fresh thyme leaves

30ml Cream

40g Parmesan (grated)



Whisk the egg and milk together in a mixing bowl, add the butter and whisk again to combine.

Add both flours and the salt and whisk until you have a smooth pancake batter.

Place a large non-stick frying pan on high heat.

Once hot, pour a little oil in the pan and swirl to coat the pan.

Pour a small ladle of the batter into the pan and swirl it around the edges to coat the bottom of the pan completely (if it doesn’t coat the bottom of the pan, add a little more and repeat.)

Fry until the edges begin to pull away from the sides of the pan then use a spatula to gently lift the pancake and flip it over, fry for about 15 seconds and then pop onto a plate. Repeat until all the batter has been used – you should get 4-5 pancakes.


For the filling:

Place a large saucepan on med-high heat.

Once hot, pour in the truffle oil and add the mushrooms, fry for 3 minutes stirring occasionally, before adding the sherry, fish sauce, pepper and thyme.

Allow the mushrooms to cook down into the sauce and for the sauce to evaporate slightly before adding the cream.

Let the mushrooms bubble away until the sauce is reduced and slightly thickened and finally add the parmesan and stir through until it has melted into the mushrooms.

Place 2 pancakes on 2 plates and spoon equal amounts of the mushrooms into the centre of each pancake, fold over the sides to make a parcel and serve as is or with a simple salad.


Umami Mushroom and Truffle Pancakes - South African mom blogger


How to perfect your Umami Mushroom and Truffle Pancakes

Tip 1: Make sure your pan is hot enough before cooking the pancakes, you can test if it’s hot enough by dropping in a drop of water – it should evaporate straight away.

And tip 2: You need to use a non-stick spray or oil to grease the pan rather than butter as butter burns at a much lower temperature.

Then tip 3: I don’t know about you, but my first pancake always flops! The pan is either too cool or the batter sticks to the pan. Don’t sweat it – wipe the pan clean with a little oil and carry on.

This delicious recipe was brought you in collaboration with Sasko.

SASKO bread & flour can be found in millions of South African homes each day – tickling taste buds and filling stomachs since the first loaf was baked and bag of flour milled as far back as the 1930s. SASKO uses only the finest ingredients, milled, mixed and baked to tasty perfection. Because SASKO has been around for more than 80 years, it understands the importance of giving South Africans the sustenance they need without compromising on taste. Combined with a national network of world-class Bakeries & Mills all across South Africa, we ensure that you can enjoy locally made, superior quality goods every day.


PS, have you tried any of the recipes in the Waterless Recipes category?

Tata for now

Tracy xx



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