Mushroom Hotcakes/pancakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 300 g swiss brown mushrooms (chopped, think buttons would work well too)
• 2 cups plain flour
• 2 tablespoons baking powder
• 1 pinch salt
• 1 1/3 cups buttermilk
• 2 eggs (lightly beaten)
• 2 tablespoons chopped chives

Recipe

• 1 heat 1 tablespoon of olive oil in a large non-stick frying pan (skillet) over medium-high heat and add the mushrooms and cook for 10 minutes stirring often until the mushrooms are tender and all moisture has evaporated.
• 2 remove to a plate lined with paper towel and set aside to cool.
• 3 wipe pan clean.
• 4 sift flour, baking powder and salt into a bowl.
• 5 whisk buttermilk and eggs in a jug with a fork until well combined.
• 6 stir buttermilk mixture into dry ingredients until combined.
• 7 stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required).
• 8 brush frying pan with a little of the oil and heat over medium heat until hot.
• 9 using about 2 tablespoons of the mixture per hotcake, spoon mixture into pan and cook for about 2 minutes, until bubbles appear on the surgace and then turn hotcakes and cook for a further 1 to 2 minutes or until golden (you should be able to cook about 3 to 4 at a time).
• 10 keep warm (in the oven) while cooking the remaining batter.
• 11 serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese.