Mushroom & Rosemary Savory Pancakes
Ingredients
Tap the ingredients you have on hand
- 1 cup all-purpose flour≈ $1.00
- 1 tsp baking powder≈ $0.10missing
- 1/2 tsp salt≈ $0.10
- 1/4 tsp pepper≈ $0.10
- 1 large egg≈ $0.40
- 3/4 cup milk≈ $1.00
- 2 tbsp melted butter≈ $0.65
- 1 tbsp olive oil≈ $0.15
- 4 oz mushrooms, finely chopped≈ $2.40
- 1 clove garlic, minced≈ $0.10
- 1/2 tsp dried rosemary, crushed≈ $0.10
- 2 tbsp fresh parsley, chopped≈ $0.15
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
In a large bowl, whisk together flour, baking powder, salt, and pepper.
- 2
In a separate bowl, whisk together egg, milk, and melted butter.
- 3
Add the wet ingredients to the dry ingredients and mix until just combined (a few lumps are okay).
- 4
Heat olive oil in a non-stick skillet over medium heat. Add finely chopped mushrooms, minced garlic, and crushed rosemary. Cook until mushrooms are tender and slightly browned, about 5-7 minutes. Stir in fresh parsley.
- 5
Fold the cooked mushroom mixture into the pancake batter.
- 6
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the griddle.
- 7
Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve warm.