Recipe by I'mPat
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.
Top Review by DailyInspiration
These mushroom pancakes were really tasty -- a great savory addition to any main course. I added some garlic to the batter and we topped them with a dollop of light sour cream. I will be making this dish again as it is a nice change of pace. Thanks for the post. Made for AUS/NZ Make My Recipe Tag, October, 2011.
- 29.58 ml olive oil
- 300 g swiss brown mushrooms (chopped, think buttons would work well too)
- 473.18 ml plain flour
- 29.58 ml baking powder
- 0.25 ml salt
- 314.66 ml buttermilk
- 2 eggs (lightly beaten)
- 29.58 ml chopped chives
Directions See How It's Made
- 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.