Pancakes with mushrooms

Mushroom Pancakes – A Savory Delight for Lovers of Unique Flavors

Who said pancakes are only for sweet breakfasts? Today, I invite you to discover a recipe for mushroom pancakes, a savory combination that will turn any meal into an unforgettable culinary experience. These hearty pancakes, filled with mushrooms and a creamy béchamel sauce, are perfect as an appetizer or even as a main course. Let’s begin our culinary journey!

Preparation time: 20 minutes
Cooking time: 15 minutes
Total: 35 minutes
Number of servings: 4 (approximately 8 pancakes)

Ingredients Needed

For the pancakes:
- 200 g mushrooms (choose fresh varieties like champignon or oyster mushrooms)
- 2 eggs
- 100 g flour + 3 tablespoons milk (you can adjust the milk quantity based on the desired consistency)
- Salt and pepper, to taste
- 2 tablespoons butter (for frying)
- 1/4 teaspoon baking powder (optional, for extra fluffiness)

For the béchamel sauce:
- 2 tablespoons flour
- 250 ml milk
- 2 tablespoons butter
- Salt and pepper, to taste
- 2 tablespoons grated cheese (for an intense and aromatic flavor)

Start with the Mushrooms

1. Prepare the mushrooms: Wash the mushrooms well under cold running water. Peel off the outer skin, then cut them into larger pieces to add texture to the pancakes. They will provide a pleasant contrast with the soft batter.

2. Sauté the mushrooms: Heat a skillet over medium heat. Add a small cube of butter or a bit of oil and let it melt. Add the mushrooms and let them sauté for 5-7 minutes, stirring occasionally. Add the chopped parsley and let it cook for a few more minutes. Turn off the heat and let the mushrooms cool.

Preparing the Pancake Batter

3. Beat the eggs: In a deep bowl, crack the two eggs and beat them with a whisk until frothy.

4. Add the dry ingredients: Gradually add the flour and 3 tablespoons of milk, continuously mixing to avoid lumps. It is essential to obtain a smooth batter, so feel free to adjust the milk quantity. The batter should be slightly thicker than that for traditional pancakes.

5. Season: Season with salt, pepper, and if desired, add the baking powder. Let the batter rest for 10 minutes to allow the flavors to blend.

Preparing the Béchamel Sauce

6. Melt the butter: In another skillet, melt the 2 tablespoons of butter over low heat. Add the 2 tablespoons of flour and whisk vigorously. Be careful, the flour should not brown!

7. Add the milk: Gradually pour in the milk, continuing to stir to avoid lumps. When the sauce becomes smooth and starts to thicken, turn off the heat. Season with salt and pepper, then add the grated cheese and mix well until melted.

Cooking the Pancakes

8. Heat the pancake skillet: Use the same skillet where you cooked the mushrooms. Heat it over medium heat and add a small cube of butter, which you will wipe with a paper towel to remove excess fat.

9. Fry the pancakes: Using a spoon, pour the batter into the center of the skillet. Gently spread it with the spoon if necessary to achieve an even shape. Watch as bubbles begin to appear on the surface – this is the ideal moment to flip the pancakes with a spatula.

10. Finish cooking: Let them fry for a few minutes on the other side until golden. Repeat the process with the remaining batter.

Serving the Pancakes

The mushroom pancakes are served warm, topped with the creamy béchamel sauce and sprinkled with freshly chopped parsley. For an extra flavor boost, you can also add some crispy bacon slices or a fresh salad on the side.

Useful Tips

- Choose quality mushrooms: Fresh mushrooms are key to an intense flavor. Avoid mushrooms with spots or a soft texture.
- The perfect batter: If the batter is too thick, gradually add milk until it reaches the desired consistency. A batter that is too thin will result in fragile pancakes.
- Variations: Experiment with different types of cheese (feta, mozzarella) or add spinach for a delicious vegetarian version.

Frequently Asked Questions

1. Can I use a different type of flour?
Yes, you can use whole wheat or gluten-free flour, but you may need to adjust the liquid quantity.

2. How can I store the pancakes for later consumption?
Keep the pancakes in the fridge in an airtight container for 2-3 days. Reheat them in a skillet or microwave before serving.

3. What drinks pair best?
These savory pancakes pair perfectly with a dry white wine or a fresh fruit cocktail.

Nutritional Benefits

Mushroom pancakes are an excellent source of protein and fiber, thanks to the eggs and mushrooms. They contain essential vitamins such as vitamin D and B, which contribute to bone health and the immune system.

I hope you enjoyed exploring this mushroom pancake recipe! It’s a perfect option for brunch or a light dinner. Don’t forget to share with friends and family and enjoy every bite! Bon appétit!