Mushroom Hotcakes Pancakes

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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.

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Steps

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Heat 1 tablespoon of olive oil in a large non-stick frying pan 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.

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Remove to a plate lined with paper towel and set aside to cool.

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Wipe pan clean.

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Sift flour , baking powder and salt into a bowl.

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Whisk buttermilk and eggs in a jug with a fork until well combined.

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Stir buttermilk mixture into dry ingredients until combined.

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Stir in mushrooms and chives.

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Brush frying pan with a little of the oil and heat over medium heat until hot.

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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.

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Keep warm while cooking the remaining batter.

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Serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese.

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Ingredients

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olive oil, swiss brown mushrooms, plain flour, baking powder, salt, buttermilk, eggs, chives