Aditi and I have a liking for mushrooms and we keep trying new ways to add them to our plate. While we were so bored of eating our regular nutella pancakes, Aditi came up with this version of mushroom pancakes.
FYI: For the non – mushroom eaters please go through the notes section at the end of the recipe.
Ingredients:
For the pancakes:
1 cup white flour (maida)
1 tsp wheat flour
2 tsp baking powder
400ml milk
vegetable oil (for frying)
Salt to taste
For the topping:
2 tbsp olive oil
250g button mushrooms
250g cherry tomatoes , halved
2 tbsp fresh cream
5-6 Garlic cloves (chopped)
Almonds (roasted and finely chopped)
4-5 basil leaves (or use dried basil like I did)
Method:
For the pancakes:
1. Sieve the flours and a pinch of salt into a bowl. Add milk and mix to make a smooth batter of pouring consistency.
2. Heat a medium non-stick frying pan until very hot and then add the oil. Pour about 3 tbsp of the batter into the pan.
3. Cook this over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over and cook the other side until golden brown.
4. Repeat with the remaining batter.
For the topping
1. Heat the oil in a frying pan and add garlic to it. Cook till the raw smell diffuses and slightly brown them.
2. Now add mushrooms until tender and evaporate all the water .
3. To this, add the tomatoes and basil and cook for a couple of mins.
4. Finally, pour in the cream and gently cook until combined.
5. Serve pancakes and pour the topping over it. Garnish it with almonds.
Notes:
- For the non mushroom eaters, replace the mushrooms with some grilled vegetables like broccoli, bell peppers, zucchini, etc. Do your own toppings as per your liking and it will taste just amazing.
- The cream is added to bind everything together and give the topping a creamier texture. Do Not add too much cream as that will make your pancakes very soggy.
FoodBurps! 