Add the maple syrup and cook for another 5 minutes, until the chanterelles start to soften and become brown and caramelised around the edges. Stir through the parsley and cook for a minute or two longer.

Meanwhile, start cooking the mushrooms. Add the butter to a separate frying pan over medium heat and, when it starts to melt, stir in the pepper flakes. As soon as the butter starts to bubble, add the chanterelles and cook for 3–4 minutes.

Lightly grease a pan with butter and place over medium–high heat. Once hot, pour in some of the batter and swirl it around to form a thin crêpe-style pancake. Cook for a couple of minutes on each side, until golden and slightly crisp around the edges. Repeat until you’ve used up all of the batter.

To make the pancakes, beat the eggs in a mixing bowl, then add the flour, milk, salt and a couple of grinds of black pepper and whisk until well combined. The batter should be a fairly thin consistency. Allow it to rest for 5 minutes and when ready, add the melted butter to the batter and mix well.

🍽 FOR THE MUSHROOMS
40g butter
1 teaspoon Aleppo pepper flakes
200g chanterelle mushrooms
1 teaspoon maple syrup
a handful of fresh parsley, chopped
flaky sea salt

🍽
To make the garlic yoghurt, combine the yoghurt, minced garlic and a small pinch of salt in a bowl and set aside.

🍽 FOR THE GARLIC YOGHURT
200g Greek yoghurt
1 garlic clove
Small pinch of salt

🍽 FOR THE PANCAKES (makes 4)
2 eggs
50g buckwheat flour
120ml cashew nut milk
¼ teaspoon salt
freshly ground black pepper
30g butter, melted, plus extra for cooking

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