Savoury Pancakes With Garlic Mushrooms
Fluffy savory pancakes paired with garlicky mushrooms make a quick, nutritious meal. High in protein, fiber, and flavor, this dish comes together in just 15 minutes—perfect for breakfast, lunch, or a light dinner.
Equipment
- 1 Non-Stick Frying Pan
- 1 Pyrex mixing bowl (small)
- 1 Kitchen scale
- 1 measuring jug
- 1 set of measuring spoons
- 1 Chopping Board
- 1 Kitchen Knife
- 1 Whisk
- 1 Spatula
Ingredients
- For the Pancakes:
- 60 g plain flour
- 1 large egg
- 150 ml skimmed milk
- 2 tbsp vegetable oil
- For the Garlic Mushrooms:
- 1 tbsp vegetable oil
- 200 g button mushrooms thinly sliced
- 3 cloves garlic finely chopped
- 1 tbsp fresh parsley chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Pancake Batter: Start by sifting 60 grams of plain flour into a small mixing bowl. Sifting helps remove lumps and aerates the flour, giving your pancakes a lighter texture. Make a small well in the center of the flour. Crack one large egg into the well.Using a fork, gently whisk the egg and flour together until the mixture forms a thick paste. Gradually pour in 150 ml of skimmed milk in small amounts, whisking continuously to combine the ingredients into a smooth batter. The batter should be thick enough to pour slowly but not runny, with a creamy, velvety consistency. Set the batter aside while you prepare the pan.
- Heat the Pan for Pancakes: Place a non-stick frying pan over medium heat. Add 1 tablespoon of vegetable oil and let it warm gently for a minute. To test if the pan is ready, flick a tiny drop of water into the pan—it should sizzle lightly. This ensures your pancakes will cook evenly and develop a golden-brown surface without sticking.
- Cook the First Pancake: Pour half of the batter into the center of the pan, using a spatula to spread it slightly if needed. Allow the pancake to cook undisturbed for about 2 minutes. You’ll notice tiny bubbles forming on the surface and the edges beginning to set—this is the cue that it’s time to flip. Using a spatula, carefully turn the pancake over and cook for an additional 1–2 minutes, until the underside is golden brown. Remove the pancake from the pan and place it on a plate. Keep it warm in a low oven while cooking the second pancake.
- Cook the Second Pancake: Wipe the frying pan with a paper towel to remove any leftover oil or crumbs, then add the remaining 1 tablespoon of vegetable oil. Repeat the process with the second half of the batter: pour it into the pan, cook until bubbles appear, flip carefully, and cook until golden. Place this pancake on top of the first one to keep both warm and ready for assembly.
- Prepare the Garlic Mushrooms: Using the same frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add 200 grams of thinly sliced button mushrooms, spreading them evenly across the pan. Add 3 cloves of finely chopped garlic. Sauté the mushrooms and garlic together for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and become tender, golden, and fragrant. The garlic should be lightly browned, but not burnt, to maintain its sweet aroma.
- Season and Finish the Mushrooms: Once the mushrooms are cooked, stir in 1 tablespoon of freshly chopped parsley. Season with salt and freshly ground black pepper to taste. Stir everything together gently, allowing the flavors to combine and the parsley to add a fresh, herbal note. Remove from heat once the mushrooms are glistening and aromatic.
- Assemble the Pancakes: Place the warm pancakes on individual serving plates. Spoon half of the garlic mushroom mixture over each pancake. Fold the pancakes over the mushrooms carefully, either in half or as a roll, depending on your preference. Ensure the mushrooms are evenly distributed for every bite.
- Serve and Enjoy: Serve the pancakes immediately while they are warm. The combination of fluffy, protein-rich pancakes with savory, garlicky mushrooms creates a dish that’s both satisfying and nutritious. These pakes are perfect for a quick weekday meal, a cozy brunch, or even a light dinner.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking.
- Adjust the consistency by adding a little extra flour if the batter feels too runny.
- Slice the mushrooms evenly so they cook at the same rate.
- Avoid burning the garlic—cook on medium heat to preserve its sweetness.
- Keep cooked pancakes warm in a low oven (about 100°C/200°F) until serving.
- Fresh parsley gives the mushrooms brightness, but dried parsley or chives also work.
- Use a non-stick pan for best results and easy flipping.
- These pancakes can be made slightly smaller if serving as appetizers.
- Try adding a sprinkle of grated cheese for extra richness.
- The recipe is flexible—double it for family meals or reduce portions for a quick solo dish.
