BBC Mushroom Pancakes

In a mixing bowl, whisk together the plain flour, milk, egg, and salt to create a smooth batter. Set aside to rest for about 15 minutes.

In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced mushrooms and sauté until they are golden brown and soft, about 5-7 minutes.

Combine the sautéed mushrooms into the prepared batter. Stir gently to mix.

In the same skillet, add another tablespoon of butter. Pour in a ladleful of the mushroom batter and cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancake and cook for another 2-3 minutes until both sides are golden brown. Repeat with the remaining batter.

Serve the pancakes hot, garnished with chopped fresh parsley and your choice of sauce or toppings, if desired.