WILD MUSHROOM PANCAKES
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!
Provided by mersaydees
Categories Breakfast
Time 45m
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.
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Matej
[email protected]These pancakes look amazing! I'm definitely going to make them for my next brunch party.
Cayla September
[email protected]I'm always looking for new and creative pancake recipes, and this one definitely fits the bill. I can't wait to try it!
Parbin Soltana
[email protected]These pancakes are a bit time-consuming to make, but they're worth the effort. They're so delicious and they're a great way to impress your guests.
Maama Banda
[email protected]I've never made mushroom pancakes before, but I'm definitely going to try this recipe. It looks delicious!
Kirpal Singh
[email protected]These pancakes are a great option for a vegetarian breakfast. They're packed with protein and they're very filling.
Khna Khan
[email protected]I made these pancakes for my kids and they loved them! They're a great way to get kids to eat their vegetables.
Elsa Abrham
[email protected]The pancakes were a little bland for my taste. I think I'll add some more herbs and spices next time.
Peter Buntyn
[email protected]I'm not a big fan of mushrooms, but I actually enjoyed these pancakes. The mushrooms were cooked perfectly and they didn't have a strong flavor.
Tagwaye Neh
[email protected]These pancakes are a great way to use up leftover mushrooms. I had a bunch of mushrooms that were starting to go bad, so I decided to make these pancakes. They turned out great!
MD SeAM VAI
[email protected]I used a variety of mushrooms in my pancakes, including shiitake, oyster, and cremini. The different flavors and textures worked really well together.
White_Rose
[email protected]The pancakes were a bit too oily for my taste, but the flavor was good.
Milthon Telles Ocana
[email protected]I've made these pancakes twice now, and they're quickly becoming a favorite breakfast recipe. They're so easy to make and they're always a hit with my family. Thanks for sharing this recipe!
Sang Egyir
[email protected]These mushroom pancakes were a delightful surprise! The combination of savory mushrooms and sweet caramelized onions was perfect. I especially liked the addition of fresh herbs, which gave the pancakes a nice pop of flavor. The pancakes were also ver