Mushroom Hotcakes

mush-hotcakesmakes 16

  • 2 tbs olive oil
  • 300g Swiss brown mushrooms, chopped
  • 2 cups plain flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 1/3 cups buttermilk
  • 2 eggs, lightly beaten
  • 2 tbs chopped chives

1Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add mushrooms, cook for 10 minutes, stirring often until mushrooms are tender and all moisture has evaporated. Remove to a plate lined with paper towel. Set aside to cool. Wipe pan clean.

2Sift 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).

3Brush the fry pan with a little of the remaining oil and heat over medium heat until hot. Using about 2 tbs mixture per hotcake, spoon mixture into pan and cook for about 2 minutes, until bubbles appear on the surface. Turn hotcakes and cook for a further 1-2 minutes or until golden. Keep warm in the oven while cooking remaining hotcakes.

Serving sugggestions:Spread with reduced fat cream cheese or top with a dollop of tomato chutney and cottage cheese.

Recipe provided by AMGA.

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