Prep 15 mins
Cook 30 mins
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!
- 1 1⁄4 cups self-rising flour
- 2 eggs
- 7⁄8 cup milk
- fresh ground pepper
- 3⁄4 lb fresh wild mushroom
- 4 tablespoons butter
- 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.
i made the pancakes and mr picky said they were good no sugar in fist one i think if your making them 1 T sugar would be better used right away no rest did add mushrooms to last one was good i think with left over roast .
Delicious! I used some large portobello mushrooms and the batter was nice, light and very easy to work with.