Wild Mushroom Pancakes
Indulge in the earthy elegance of Wild Mushroom Pancakes, a gourmet dish that brings the cozy flavors of the forest to your table. These delicate, golden pancakes are made from a simple, buttery batter and are filled with a luscious mixture of sautéed wild mushrooms like chanterelles, morels, or oysters, melded with fragrant shallots, garlic, fresh thyme, and a splash of heavy cream. A sprinkle of Parmesan cheese adds a rich, savory depth to every bite. Perfect as an indulgent brunch, light dinner, or vegetarian appetizer, these pancakes are easy to prepare yet impressively elegant. Serve them rolled or folded, garnished with fresh parsley for a touch of color and freshness. Whether you're entertaining or simply treating yourself, this recipe celebrates the dynamic flavors of wild mushrooms in the most satisfying way.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 2 cups Wild mushrooms (e.g., chanterelles, morels, oyster), roughly chopped
- 2 tablespoons Shallots, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme, leaves stripped
- 0.25 cup Heavy cream
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
- 0.25 teaspoon Black pepper
Instructions
In a medium-sized bowl, whisk together the all-purpose flour, salt, milk, eggs, and melted butter until smooth. Set the batter aside to rest for 10 minutes.
While the batter rests, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and garlic, cooking for 2 minutes until softened and fragrant.
Add the chopped wild mushrooms to the skillet. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
Stir in the fresh thyme, heavy cream, Parmesan cheese, and black pepper. Cook for an additional 2 minutes until the mixture thickens slightly. Remove from heat and set the mushroom filling aside.
Heat a non-stick skillet or griddle over medium heat and grease lightly with a small amount of olive oil.
Pour about 1/4 cup of the pancake batter onto the skillet, smoothing it into a thin circle. Cook for 1–2 minutes, or until bubbles form on the surface and the edges begin to lift. Flip and cook for another 30–60 seconds until golden brown. Repeat with the remaining batter.
To serve, spread a generous spoonful of the wild mushroom filling onto each pancake. Roll or fold the pancake and garnish with chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 16.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 635 mg | 49% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
