Wild Mushroom Pancakes with Wild Garlic Butter
A simple "Sunday Brunch" recipe after a mornings foraging for the ingredients.
Servings: 12 pancakes
Ingredients
- 50 g unsalted butter
- 300 g seasonal wild mushrooms
Pancake Ingredients
- 175 g self raising flour
- 2 medium eggs
- 200 ml milk
- pinch salt & white pepper
Wild Garlic Butter Ingredients
- 4 finely chopped wild garlic leaves
- 115 g unsalted butter, softened
- 1 tsp lemon juice or swap out with a small handful of wood sorrel
Instructions
- Prepare the wild garlic butter first. Mix the finely chopped leaves and lemon juice with the softened butter. Turn out onto top edge of a 10" sheet of grease-proof paper.. Shape into a sausage and roll up, twisting the edges. Place in the fridge for approx 1hr until firm. (or 30 mins in freezer)
- Melt half the butter in a frying pan. Once the butter is frothing, add the chopped mushrooms and fry over a moderate heat, allowing the mushrooms to soften and the water to evaporate. Once ready, lay to the side to cool.
- To make the batter, sift the dry ingredients together in a bowl. Beat the eggs into the milk and add to the butter to make a thick batter. Mix in the mushrooms
- Heat the remaining butter in a frying pan. Once the butter is frothing, Spoon the batter into the pan, making 2" circles. Once the batter begins to bubble, turn the pancake over and cook for a further 10-15 seconds. Serve warm with a slices of wild garlic butter.
Notes
These pancakes could also be accompanied by this creamy condiment.... Mix some creme fraiche with french mustard and serve on the side.