Mushroom Hotcakes/Pancakes Recipe

Ingredients

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2 tablespoons olive oil
300 grams fresh mushrooms (swiss brown mushrooms, chopped, think buttons would work well too)
2 cups all-purpose flour (plain)
2 tablespoons baking powder

Salt (1 pinch)
1 1/3 cups buttermilk
2 large eggs (lightly beaten)
2 tablespoons chopped chives

Nutritional

Serving Size: 1 (262.2 g)
Calories 578.9
Total Fat - 28.6 g
Saturated Fat - 9.4 g
Cholesterol - 167.1 mg
Sodium - 752.1 mg
Total Carbohydrate - 53.6 g
Dietary Fiber - 1.7 g
Sugars - 4.3 g
Protein - 25.3 g
Calcium - 638.8 mg
Iron - 2.7 mg
Vitamin C - 1.4 mg
Thiamin - 0.7 mg

Step by Step Method

Step 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.

Step 2

Remove to a plate lined with paper towel and set aside to cool.

Step 3

Wipe pan clean.

Step 4

Sift flour, baking powder and salt into a bowl.

Step 5

Whisk buttermilk and eggs in a jug with a fork until well combined.

Step 6

Stir buttermilk mixture into dry ingredients until combined.

Step 7

Stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required).

Step 8

Brush frying pan with a little of the oil and heat over medium heat until hot.

Step 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).

Step 10

Keep warm (in the oven) while cooking the remaining batter.

Step 11

Serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese, though I think a fried or poached egg would also go well with the pancakes.