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:

  1. 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.
  2. 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.
  3. 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.
  4. Pour the miso butter over the pancakes and serve.
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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. 

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