Instructions

• Sift the flour and salt into a blender. Add the milk and blend until smooth to make a pancake batter.
• Heat a little olive oil in a non-stick skillet over medium heat until very hot. Pour about three tablespoons of the batter into the skillet. Cook until bubbles appear on the surface of the pancake, then flip it over and cook the other side until golden brown. Remove the pancake from the skillet and set aside to keep warm. Repeat this process with the remaining olive oil and pancake batter.
• To make the topping, heat the olive oil in a skillet, add the mushrooms, and cook until tender. Add the tomatoes and cook for a further two to three minutes. Pour in the oat cream and add the pine nuts, cooking gently until everything is well combined.
• To serve, divide the pancakes between two plates, spoon the mushroom and tomato mixture over the pancakes, and garnish with chives.