Mushroom Pancakes with Miso Butter
Fluffy pancakes made with chickpea flour and slices of mushrooms, served with a miso butter sauce. These pancakes are freezer-friendly and great for breakfast, brunch, lunch or dinner!
Substitute:
- No mushrooms? Try with courgette slices, tomato slices or onions.
- No thyme? Use any dried herbs you have.
- No garlic? Swap for 1tsp garlic powder.
- Vegan? Swap the eggs for flax seeds. Combine 2 tbsp of flax seeds and 6 tbsp of water. Set aside for 10 minutes and use instead of the eggs.
- Vegan? Use vegan butter (from a block, not vegan spread or margarine)
- Gluten free? Chickpea flour is naturally gluten free. Use gluten free baking powder for a full gluten free pancakes recipe.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
90 g Mushrooms (sliced)
125 g Chickpea flour
6 g Baking Powder
1 tbsp Dried thyme
2 Eggs
80 ml Milk of choice
20 ml Olive oil
1 Garlic clove (chopped)
Salt & pepper
For the miso butter:
40 g Unsalted butter
15 g Cold butter
15 g Miso paste
Recipe:
- In a large bowl, mix together the chickpea flour, baking powder, thyme, salt and pepper. Whisk in the eggs, chopped garlic, milk and olive oil. Beat until you have a smooth batter. Set aside.
- Heat a a little olive oil in a non-stick frying pan over medium heat. Add about 2-3 tbsp per pancake, then add a couple of sliced mushrooms onto each. Cook each side for about 1 minute, until both sides are golden and the pancake has risen to about 1.5 cm thick. Repeat with all the batter - you should have enough to make six pancakes. Transfer them to a plate once cooked.
- Put the same frying pan back on the heat and add 40g butter and the miso. Mix until the butter is melted, then pour it into a mixing bowl and mix in 15g of cold butter until you have a smooth, creamy miso butter.
- Pour the miso butter over the pancakes and serve.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. The miso butter will keep in the fridge for up to 10 days, or in the freezer for up to 1 month.
Leftovers
Eat the leftover pancakes with grilled tofu, lettuce salad or roasted vegetables.
