A delightful twist on classic pancakes, these savory mushroom pancakes are perfect for a light lunch or snack.
Heat a tablespoon of olive oil in a non-stick frying pan over medium heat.
Ensure the pan is evenly coated with oil to prevent sticking.
Add the sliced mushrooms to the pan and sauté until tender and all moisture has evaporated, about 8 minutes.
Stir frequently to cook the mushrooms evenly.
Transfer the mushrooms to a plate lined with paper towels to cool.
Cooling the mushrooms prevents them from cooking the batter prematurely.
In a mixing bowl, sift together the flour, baking powder, and salt.
Sifting helps to aerate the flour for a lighter batter.
In another bowl, whisk together the buttermilk and egg until combined.
Whisking thoroughly ensures a smooth mixture.
Combine the wet and dry ingredients, stirring until just mixed.
Avoid overmixing to keep the batter light.
Fold in the cooked mushrooms and chives.
Gently fold to distribute the ingredients evenly.
Heat the remaining olive oil in the frying pan over medium heat.
Ensure the pan is hot before adding the batter.
Spoon about 2 tablespoons of batter per pancake into the pan and cook until bubbles form on the surface, about 2 minutes.
Cook in batches to avoid overcrowding the pan.
Flip the pancakes and cook for another 1-2 minutes until golden brown.
Use a spatula to gently flip the pancakes without breaking them.
Serve the pancakes warm with your choice of toppings, such as chive cream or tomato chutney.
Keep the pancakes warm in a low oven while cooking the rest.
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