Ingredients
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2
-
300
-
2
-
2
-
1
-
1 1/3
-
2
-
2
-
-
-
-
-
-
-
Directions
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
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1
Done
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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. |
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4
Done
|
Sift Flour, Baking Powder and Salt Into a Bowl. |
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5
Done
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Whisk Buttermilk and Eggs in a Jug With a Fork Until Well Combined. |
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6
Done
|
Stir Buttermilk Mixture Into Dry Ingredients Until Combined. |
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7
Done
|
Stir in Mushrooms and Chives (mixture Should Be the Consistency of Light Sour Cream, Add More Buttermilk If Required). |
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8
Done
|
Brush Frying Pan With a Little of the Oil and Heat Over Medium Heat Until Hot. |
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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). |
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10
Done
|
Keep Warm (in the Oven) While Cooking the Remaining Batter. |
