Welsh Parsley Pancakes

This is from a June 1987 issue of Bon Appetit and was in the RSVP section. It was requested from Rebecca's restaurant in Torrington, England wher they're served as a starter, topped with butter.

• Ready In: 55 mins
• Yields: 18 3-inch pancakes

Ingredients

• 1  cup  sifted all-purpose flour
• 1  cup  finely chopped onion
• 1  cup  coarsely chopped parsley (about 1 large bunch)
• 3⁄4 cup whole wheat flour, plus
• 1 1⁄2 teaspoons whole wheat flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1  cup milk (or more)
• 2  eggs, beaten to blend
• 1⁄4 lb mushroom, thinly sliced (about 1 1/2 cups)
•  vegetable oil (for frying)

Directions

1. Mix first 6 ingredients in medium bowl.
2. Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick.
3. Stir in mushrooms.
4. Heat 1/8 inch oil in heavy large skillet over medium-high heat.
5. Ladle batter into skillet using 2 tablespoons for each pancake.
6. Cook until bottom side is golden brown, about 3 minutes.
7. Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.