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    You are in: Home / Recipes / Mushroom Hotcakes/Pancakes Recipe
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    Mushroom Hotcakes/Pancakes

    Mushroom Hotcakes/Pancakes. Photo by Debbwl

    1/7 Photos of Mushroom Hotcakes/Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    I'mPat's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    hotcake ...

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Remove to a plate lined with paper towel and set aside to cool.
    3. 3
      Wipe pan clean.
    4. 4
      Sift flour, baking powder and salt into a bowl.
    5. 5
      Whisk buttermilk and eggs in a jug with a fork until well combined.
    6. 6
      Stir buttermilk mixture into dry ingredients until combined.
    7. 7
      Stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required).
    8. 8
      Brush frying pan with a little of the oil and heat over medium heat until hot.
    9. 9
      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).
    10. 10
      Keep warm (in the oven) while cooking the remaining batter.
    11. 11
      Serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese.

    Ratings & Reviews:

    • on October 31, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2011

      55

      A tasty recipe that easy goes from breakfast to appetizer. I made mine big and thick as a savory breakfast side but think small thin ones would make a great appetizer. Not sure what swiss brown mushrooms are so made mine using baby portabellas and also used whole wheat flour, did cut the recipe in half and still had what we thought was four good size servings. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2009

      55

      Seriously yummy fare! I made these today for lunch in my electric pancake maker. As a mushroom lover, I just couldn't resist a recipe for mushroom pancakes! YUM! :) And as a serious garlic lover, I couldn't resist adding some minced garlic and, for me, where there are mushrooms (I used Swiss browns), unless it won't blend well with other ingredients, I just have to add some thyme. Apart from those two additions, I followed the recipe. We thoroughly enjoyed these and, needless to say, I'll be making them again. We enjoyed them topped with our favourite creamy Greek yoghurt. Thank you for sharing this recipe, Pat. Made for 1-2-3 Hit Wonders.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mushroom Hotcakes/Pancakes

    Serving Size: 1 (650 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.0
     
    Calories from Fat 98
    21%
    Total Fat 10.9 g
    16%
    Saturated Fat 2.3 g
    11%
    Cholesterol 96.2 mg
    32%
    Sodium 734.0 mg
    30%
    Total Carbohydrate 73.5 g
    24%
    Dietary Fiber 4.5 g
    18%
    Sugars 12.2 g
    48%
    Protein 24.0 g
    48%

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