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Prep Time15 Mins
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Cook Time20 Mins
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Serving4
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Enjoy a unique twist on breakfast with these savory mushroom pancakes. Filled with earthy mushrooms and aromatic herbs, they make a delicious and hearty meal that can be served for breakfast, brunch, or even dinner!
Ingredients
Directions
In a mixing bowl, whisk together the flour, milk, and eggs until smooth. Ensure there are no lumps.
In a skillet over medium heat, add 1 tablespoon of olive oil or butter. Once hot, add the finely chopped mushrooms and sauté until they are soft and browned, about 5-7 minutes.
Add the sautéed mushrooms, green onions, thyme, salt, and black pepper to the pancake batter. Mix until well combined.
In the same skillet, add another tablespoon of olive oil or butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Conclusion
Tips:For extra flavor, try adding grated cheese to the batter or topping the pancakes with a dollop of sour cream or yogurt before serving.These pancakes are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days. Reheat in a skillet or microwave.Serve them with a side of salad or sautéed vegetables for a complete meal!
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