Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 1 egg
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 1/4 cup chopped onion
- 1 tablespoon butter
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, black pepper, dried thyme, and garlic powder.
2. In another bowl, beat the egg and mix in the milk and olive oil.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. In a non-stick skillet, melt the butter over medium heat.
5. Add the chopped mushrooms and onions to the skillet and sauté until the mushrooms are tender and the onions are translucent.
6. Add the mushroom mixture to the pancake batter and mix until well combined.
7. Using a 1/4 cup measuring cup, scoop the batter onto the skillet and cook until bubbles form on the surface.
8. Flip the pancake and cook until golden brown.
9. Repeat with the remaining batter.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 15g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Soy milk or almond milk can be used instead of regular milk.
- Fresh garlic can be used instead of garlic powder.
Variations:
- Add shredded cheese to the batter for a cheesy mushroom pancake.
- Add diced bacon or ham to the batter for a meaty mushroom pancake.
- Add chopped spinach or kale to the batter for a veggie-packed mushroom pancake.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the pancakes from sticking.
- Don't overmix the batter, as this can result in tough pancakes.
- Serve the pancakes with a dollop of sour cream or a drizzle of maple syrup.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with a pat of butter and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, sour cream, maple syrup
Pairings:
Fresh fruit, bacon, sausage
Suggested side dishes:
Scrambled eggs, hash browns, fruit salad
Troubleshooting advice:
- If the pancakes are sticking to the skillet, try adding more butter or oil to the pan.
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked and no longer raw in the center.
Food history:
Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world.
Flavor profiles:
Savory, earthy, slightly sweet
Serving suggestions:
Serve the mushroom pancakes for breakfast or brunch with your favorite sides and toppings.
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