Mushroom Hotcakes/Pancakes

1. 1

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

2. 2

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

3. 3

   Wipe pan clean.

4. 4

   Sift flour, baking powder and salt into a bowl.

5. 5

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

6. 6

   Stir buttermilk mixture into dry ingredients until combined.

7. 7

   Stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required).

8. 8

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

9. 9

   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 (you should be able to cook about 3 to 4 at a time).

10. 10

    Keep warm (in the oven) while cooking the remaining batter.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.