1tsplemon juiceor swap out with a small handful of wood sorrel
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.
These pancakes could also be accompanied by this creamy condiment.... Mix some creme fraiche with french mustard and serve on the side.