Wild Mushroom Pancakes

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When you have risen from your tent and gathered your mushrooms, this is an easy breakfast dish. You can even make the batter the night before. If there are no mushrooms just have pancakes.

Ingredients

  • 350 g/12 oz fresh wild mushrooms
  • 55 g/2 oz butter
  • oil

For the Batter

  • 175 g/6 oz self-raising flour
  • 2 eggs
  • 200 ml/7 fl oz milk
  • salt and freshly ground pepper

Method

Make the batter, adding seasoning to taste, and leave to stand for at least 1 hour.

Melt the butter in a frying pan and cook the mushrooms until they are wilted and all liquor has evaporated. Set aside to cool.

Mix together the batter and mushrooms. Heat a frying pan, put in a smidgen of oil and fry pancakes about 5 cm/2 in. in diameter. Eat.

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