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Wild Mushroom Pancakes with Wild Garlic Butter

A simple "Sunday Brunch" recipe after a mornings foraging for the ingredients.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Snack
Keyword: wild garlic, Wild Mushroom Pancakes, wild mushrooms
Servings: 12 pancakes
Author: Foragers Folly

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) 
    wild garlic butter
  • 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.