MUSHROOM PANCAKES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)
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Nombulelo Dlamini
[email protected]These pancakes were a bit of a disappointment. I don't think I'll be making them again.
Mustakim Devan
[email protected]The pancakes were a bit too oily for my taste.
SANA J
[email protected]The pancakes were too thick and doughy. I think I should have used less flour.
Jaydah Lopez
[email protected]These pancakes are a bit bland. I think they need more seasoning.
Life Ster
[email protected]I've made these pancakes several times now and they always turn out great.
Shroud Op
[email protected]These pancakes are a great way to use up leftover mushrooms.
Tasnimul Tonmoy
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these pancakes. The mushrooms were cooked perfectly.
Michael Morakinyo
[email protected]These pancakes are so versatile. You can add any kind of toppings you like.
Samjhana Tamang
[email protected]I made these pancakes for a brunch party and they were a hit! Everyone loved them.
Nicole Jones
[email protected]These pancakes are perfect for a quick and easy breakfast or lunch.
MD Nurul Huda MD Nurul Huda
[email protected]I love the savory flavor of these pancakes. The mushrooms add a really nice touch.
Md Raselo
[email protected]These mushroom pancakes were a hit with my family! They were so easy to make, and the results were delicious.