Mushroom Pancakes

Name: Mushroom Pancakes
Ingredients: 1/2 cup chopped white mushrooms; 1/2 cup chopped chanterelle mushrooms; 1 teaspoon vegetable oil, plus more for cooking pancakes; 2 cups all-purpose flour; 2 eggs, beaten; 1 teaspoon fresh chopped thyme leaves; 6 fresh basil leaves, chopped; Kosher salt and freshly ground black pepper

8 ingredients

8 steps

Ingredients

1/2 cup chopped white mushrooms
1/2 cup chopped chanterelle mushrooms
1 teaspoon vegetable oil, plus more for cooking pancakes
2 cups all-purpose flour
2 eggs, beaten
1 teaspoon fresh chopped thyme leaves
6 fresh basil leaves, chopped
Kosher salt and freshly ground black pepper

Directions

1

Wash and pat dry the mushrooms.
2

Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper.
3

Set aside, when cool add flour, beaten egg, and chopped fresh herbs.
4

Stir to combine well.
5

Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil.
6

Fry, turning once, until both sides are lightly golden.
7

Add more oil, if necessary, to fry the remaining batter.
8

(Please note because different flour absorbs different amounts of liquid you may need to add more flour.)