Mushroom pancakes

Mushroom pancakes are a savory twist on traditional pancakes, perfect for breakfast or brunch. They’re fluffy and packed with umami flavor. Here’s a simple recipe to make them:

Ingredients:

• For the Pancake Batter:

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (or a non-dairy alternative)
  • 1 large egg
  • 2 tablespoons melted butter or oil

• For the Mushroom Filling:

  • 1 cup mushrooms (button, cremini, or a mix), finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon dried thyme or rosemary (optional)
  • Salt and pepper to taste

• Optional Toppings:

  • Fresh herbs (parsley, chives, or dill)
  • Sour cream or Greek yogurt

Instructions:

1. Prepare the Mushroom Filling:

   • In a skillet, heat the olive oil or butter over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the garlic and cook for another minute.
   • Add the mushrooms and cook until they release their moisture and become browned, about 8-10 minutes.
   • Season with thyme (if using), salt, and pepper. Set aside to cool slightly.

2. Make the Pancake Batter:

   • In a large bowl, whisk together the flour, baking powder, and salt.
   • In another bowl, combine the milk, egg, and melted butter or oil.
   • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be a bit lumpy, which is fine.

3. Combine Mushroom Filling with Batter:

   • Gently fold the cooked mushroom mixture into the pancake batter.

4. Cook the Pancakes:

   • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
   • Pour about 1/4 cup of batter onto the skillet for each pancake.
   • Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.

5. Serve:

   • Stack the pancakes on a plate and top with fresh herbs and a dollop of sour cream or Greek yogurt if desired.

These mushroom pancakes make a great addition to a brunch spread or can be enjoyed on their own. They’re also versatile—feel free to experiment with different herbs and cheese to suit your taste!