Mushroom Pancakes Food
VEGAN TOMATO & MUSHROOM PANCAKES
You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and button mushroom topping
Provided by Good Food team
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
- Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
- For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.
Nutrition Facts : Calories 609 calories, Fat 35 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 0.87 milligram of sodium
WILD MUSHROOM PANCAKES
This recipe is based on one from Clarissa Dickson Wright's and Jennifer Paterson's book, Cooking with the Two Fat Ladies. The intro says, "When you have risen from your tent and gathered your mushrooms, this is an easy breakfast dish. You can even make the batter the night before. If there are no mushrooms, just have pancakes." Prep time doesn't include the batter's 1 hour standing time. I confess that I haven't used self-raising flour; I placed a teaspoon of yeast in a cup of warm water and let that sit for 10-15 minutes. Then I incorporated this yeast mixture into all-purpose flour and I have to say THAT result was incredibly delicious. No added sugar. I have moved this from the breakfast menu to the brunch/dinner menu. Enjoy!
Provided by mersaydees
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the batter with the flour, seasoning to taste, eggs, and milk. Leave to stand for at least one hour.
- In large frying pan, melt the butter and sauté the mushrooms until they are wilted and all the liquid has evaporated. Set aside to cool.
- Combine the batter and mushrooms. Heat a frying pan with a small amount of oil, and fry pancakes about 2 inches in diameter.
- Eat.
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.
Provided by ImPat
Categories Breakfast
Time 45m
Yield 16 hotcakes/pancakes, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 462.1, Fat 10.9, SaturatedFat 2.3, Cholesterol 96.3, Sodium 734, Carbohydrate 73.5, Fiber 4.5, Sugar 12.2, Protein 24
CHICKEN & MUSHROOM PANCAKE TOPPING
This creamy pancake topping makes a great quick dinner, plus it's low cal and so satisfying
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 303 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium
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