Brunch and pancakes go hand in hand. Add some creamy garlic mushrooms and I think you’ll struggle to find a more satisfying midday dish. This is joining the “back to basics”
folder of recipes. Simple mush mix and an even simpler batter recipe. Hope you try and enjoy.
For your foolproof pancake batter: Combine equal quantities of plant based milk and flour. Blitz in a nutri bullet and season to your liking. As these were savoury I added a pinch of salt and a little garlic and onion powder. When I make a sweet batter I normally add cinnamon and vanilla extract depending on the toppings. I used an average sized mug as a measure here and it made 8 saucer size pancakes.
For the mushroom mix:
800g of mushrooms
1 x 400ml tin of coconut milk
3 x cloves of garlic, minced
1/2 onion, finely diced
Salt and pepper
Sauté the mushrooms in a heated and vegan buttered pan until golden brown.
Reduce the heat a little and add the onions, followed by the garlic a few min later
Splash the mushroom mix with a nice drop or two or three of cognac (Hennessy is v friendly)
Pour in the coconut milk
Stir through and bring back to the boil
Reduce to a simmer, stirring through occasionally until the coconut milk has reduced to a nice thick sauce
Season with tarragon and oodles of salt and pepper.
Serve up to your liking! I topped the pancakes with rocket, the creamy mushrooms, chili flakes and a dollop of violife black pepper spread. Mmm mmm mmmmmm…. The saucer size pancakes are ideal to serve up as a sharing platter almost taco style. I’ve often made just 4 larger thin pancakes with the quantities above and folded or rolled the mix inside too. The quantities above will serve 4 people two pancakes each so half the measurements depending.