MUSHROOM PANCAKES RECIPES
WILD MUSHROOM PANCAKES RECIPE - FOOD.COM
This recipe is based on one from Clarissa Dickson Wright’s and Jennifer Paterson’s book, Cooking with the Two Fat Ladies. The intro says, “When you have risen from your tent and gathered your mushrooms, this is an easy breakfast dish. You can even make the batter the night before. If there are no mushrooms, just have pancakes.” Prep time doesn’t include the batter’s 1 hour standing time. I confess that I haven't used self-raising flour; I placed a teaspoon of yeast in a cup of warm water and let that sit for 10-15 minutes. Then I incorporated this yeast mixture into all-purpose flour and I have to say THAT result was incredibly delicious. No added sugar. I have moved this from the breakfast menu to the brunch/dinner menu. Enjoy!
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the batter with the flour, seasoning to taste, eggs, and milk. Leave to stand for at least one hour.
- In large frying pan, melt the butter and sauté the mushrooms until they are wilted and all the liquid has evaporated. Set aside to cool.
- Combine the batter and mushrooms. Heat a frying pan with a small amount of oil, and fry pancakes about 2 inches in diameter.
- Eat.
Nutrition Facts : Calories 328.7, FatContent 16.5, SaturatedFatContent 9.4, CholesterolContent 131, SodiumContent 663.4, CarbohydrateContent 34.4, FiberContent 1.9, SugarContent 1.9, ProteinContent 11.5
MUSHROOM HOTCAKES/PANCAKES RECIPE - FOOD.COM
This is from a recipe card I picked up at the local markets and looks so good. Serving suggestion given are to top with reduced fat cream cheese or with a dollop of tomato chutney and cottage cheese.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 16 hotcakes/pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of olive oil in a large non-stick frying pan (skillet) over medium-high heat and add the mushrooms and cook for 10 minutes stirring often until the mushrooms are tender and all moisture has evaporated.
- Remove to a plate lined with paper towel and set aside to cool.
- Wipe pan clean.
- Sift flour, baking powder and salt into a bowl.
- Whisk buttermilk and eggs in a jug with a fork until well combined.
- Stir buttermilk mixture into dry ingredients until combined.
- Stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required).
- Brush frying pan with a little of the oil and heat over medium heat until hot.
- Using about 2 tablespoons of the mixture per hotcake, spoon mixture into pan and cook for about 2 minutes, until bubbles appear on the surgace and then turn hotcakes and cook for a further 1 to 2 minutes or until golden (you should be able to cook about 3 to 4 at a time).
- Keep warm (in the oven) while cooking the remaining batter.
- Serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese.
Nutrition Facts : Calories 462.1, FatContent 10.9, SaturatedFatContent 2.3, CholesterolContent 96.3, SodiumContent 734, CarbohydrateContent 73.5, FiberContent 4.5, SugarContent 12.2, ProteinContent 24
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