Wild Mushroom Pancakes

mersaydees's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 1/4 cups self-rising flour
• 2 eggs
• 1 cup milk
• salt
• fresh ground pepper
• 3/4 lb fresh wild mushroom
• 4 tablespoons butter
• oil

Directions:

1. Make the batter with the flour, seasoning to taste, eggs, and milk. Leave to stand for at least one hour.
2. 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.
3. Combine the batter and mushrooms. Heat a frying pan with a small amount of oil, and fry pancakes about 2 inches in diameter.
4. Eat.