Mushroom Hotcakes/Pancakes

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.