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Mushroom Hotcakes/Pancakes

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Ingredients

Adjust Servings:
2 tablespoons olive oil
300 g swiss brown mushrooms (chopped, think buttons would work well too)
2 cups plain flour
2 tablespoons baking powder
1 pinch salt
1 1/3 cups buttermilk
2 eggs (lightly beaten)
2 tablespoons chopped chives

Nutritional information

462.1
Calories
98 g
Calories From Fat
10.9 g
Total Fat
2.3 g
Saturated Fat
96.3 mg
Cholesterol
734 mg
Sodium
73.5 g
Carbs
4.5 g
Dietary Fiber
12.2 g
Sugars
24 g
Protein
650g
Serving Size

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Mushroom Hotcakes/Pancakes

Features:
    Cuisine:

    These mushroom pancakes were really tasty -- a great savory addition to any main course. I added some garlic to the batter and we topped them with a dollop of light sour cream. I will be making this dish again as it is a nice change of pace. Thanks for the post. Made for AUS/NZ Make My Recipe Tag, October, 2011.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mushroom Hotcakes/Pancakes,This is from a recipe card I picked up at the local markets and looks so good. Serving suggestion given are to top with reduced fat cream cheese or with a dollop of tomato chutney and cottage cheese.,These mushroom pancakes were really tasty — a great savory addition to any main course. I added some garlic to the batter and we topped them with a dollop of light sour cream. I will be making this dish again as it is a nice change of pace. Thanks for the post. Made for AUS/NZ Make My Recipe Tag, October, 2011.


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    Steps

    1
    Done

    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.

    2
    Done

    Remove to a Plate Lined With Paper Towel and Set Aside to Cool.

    3
    Done

    Wipe Pan Clean.

    4
    Done

    Sift Flour, Baking Powder and Salt Into a Bowl.

    5
    Done

    Whisk Buttermilk and Eggs in a Jug With a Fork Until Well Combined.

    6
    Done

    Stir Buttermilk Mixture Into Dry Ingredients Until Combined.

    7
    Done

    Stir in Mushrooms and Chives (mixture Should Be the Consistency of Light Sour Cream, Add More Buttermilk If Required).

    8
    Done

    Brush Frying Pan With a Little of the Oil and Heat Over Medium Heat Until Hot.

    9
    Done

    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).

    10
    Done

    Keep Warm (in the Oven) While Cooking the Remaining Batter.

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    Owen Hill

    BBQ master known for his expertly smoked and tender meats with a signature rub.

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