Ingredients for Mushroom Hotcakes Pancakes
- 1 tablespoon olive oil (plus more for cooking)
- 8 ounces (225g) sliced cremini mushrooms
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1 large egg
- 2 tablespoons chopped fresh chives
- reduced-fat cream cheese (for serving)
- a dollop of tomato chutney (for serving)
- cottage cheese (for serving)
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How to Make Mushroom Hotcakes Pancakes
- Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add 8 ounces (225g) sliced cremini mushrooms and cook for 10 minutes, stirring often, until tender and all moisture has evaporated.
- Remove mushrooms to a plate lined with paper towels and set aside to cool.
- Wipe the pan clean.
- In a large bowl, sift together 1 1/2 cups (190g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup (240ml) buttermilk and 1 large egg until well combined.
- Gently stir the buttermilk mixture into the dry ingredients until just combined. Do not overmix.
- Stir in the cooled mushrooms and 2 tablespoons chopped fresh chives.
- Brush the frying pan with a little olive oil and heat over medium heat until hot.
- Using about 2 tablespoons of batter per hotcake, spoon the mixture onto the hot pan. Cook for about 2 minutes per side, or until golden brown and cooked through.
- Keep cooked hotcakes warm while cooking the remaining batter.
- Serve immediately. Suggested toppings include reduced-fat cream cheese, a dollop of tomato chutney and cottage cheese.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
48g
Fat
11g
Carbs
24g
