Mushroom Hotcakes/Pancakes Recipe #264539
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.
by I'mPat
45 min | 15 min prep
SERVES 4 , 16 hotcakes/pancakes
- 2 tablespoons olive oil
- 300 g swiss brown mushrooms (chopped, think buttons would work well too)
- 2 cups plain flour
- 2 tablespoons baking powder
- 1 pinch salt
- 1 1/3 cups buttermilk
- 2 eggs (lightly beaten)
- 2 tablespoons chopped chives
- 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.
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5 stars