Mushroom Hotcakespancakes Food

MUSHROOM AND SPINACH PANCAKES

Steps:

• For the pancakes, sift the flour with a pinch of salt into a mixing bowl, then crack in the egg and mix well. Add the milk and 150ml/5fl oz water, then beat well until smooth and well combined. Set aside while you make the filling.
• For the filling, heat the oil in a frying pan and fry the onion until softened, then add the mushrooms to cook through. Season well with salt and pepper, add the baby spinach and cook for 2 minutes until it wilts, stirring frequently. Set aside while you cook the pancakes.
• To cook the pancakes, heat a little olive oil in a large frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side.
• While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate.
• Repeat with the remaining batter and filling to make another pancake (if you have any batter leftover, fry-up another pancake for dessert). Serve with salad leaves.

MUSHROOM PANCAKES

Steps:

• Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)

MUSHROOM HOTCAKES/PANCAKES

Steps:

• 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.

CHICKEN & MUSHROOM PANCAKE TOPPING

Steps:

• Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well.
• Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes (see our easy pancakes recipe) with the chicken & mushroom mix and serve.