Best Mushroom Hotcakespancakes Recipes

Old Fashioned Hotcakes/Pancakes image

Provided by Vanessa M

Categories Breakfast

Time 30m

Yield 15-25 pancakes, 4-6 serving(s)

Number Of Ingredients 6

3 eggs
1 1/2 cups milk
2 tablespoons butter, softened
2 1/2 cups flour, sifted
2 1/2 teaspoons baking powder
1/2 cup sugar

Steps:

Mix butter and sugar together in a bowl. Mix in eggs and milk. Add flour and baking powder, stir until just blended. DON'T OVERMIX. (Once the flour and baking powder are mixed, stop stirring. Overmixing will result bad pancakes.) Add batter to a nonstick skillet or griddle that is on medium heat. I don't add any butter to my nonstick griddle. Don't lift the pancake with a spatula to check the other side. Watch the bubbles. When you can see bubbles all across the pancake, gently flip. After flipping, leave the pancake on the heat for about 3 minutes or until done. Don't over-flip your pancakes, either. Flip only once. Transfer to plate and cover cooked pancakes with aluminum foil until all cakes are done. Enjoy!

Nutrition Facts : Calories 547.2, Fat 13.6, SaturatedFat 7, Cholesterol 186.7, Sodium 366.7, Carbohydrate 89.8, Fiber 2.1, Sugar 25.5, Protein 15.8

Mushroom Pancakes image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)

Mushroom Hotcakes/Pancakes image

Provided by ImPat

Categories Breakfast

Time 45m

Yield 16 hotcakes/pancakes, 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
300 g swiss brown mushrooms (chopped, think buttons would work well too)
2 cups plain flour
2 tablespoons baking powder
1 pinch salt
1 1/3 cups buttermilk
2 eggs (lightly beaten)
2 tablespoons chopped chives

Steps:

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.
Remove to a plate lined with paper towel and set aside to cool.
Wipe pan clean.
Sift flour, baking powder and salt into a bowl.
Whisk buttermilk and eggs in a jug with a fork until well combined.
Stir buttermilk mixture into dry ingredients until combined.
Stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required).
Brush frying pan with a little of the oil and heat over medium heat until hot.
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).
Keep warm (in the oven) while cooking the remaining batter.
Serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese.