Mushroom Hotcakes/Pancakes

Recipe by ImPat
READY IN: 45mins




  • 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.