Pancake Day!!!

Is this an *official* Hoilday yet? If anyone’s counting, it should be judging by the celebrations around this house.

There were stuffed crêpes for breakfast, multigrain blueberry pancakes for lunch and our favourite, savoury pancakes will be headlining dinner. Packed with wild rice, mushrooms and leeks, the pancakes are hardly lacking in flavour. With a few extra mushrooms saved to the side, you’ll never miss your syrup for this quick and savoury (Holiday) dinner.


SAVOURY PANCAKES

1 Leek, white & light parts only, diced & divided
2 Cups Sliced Crimini Mushrooms, divided
2/3 Cups All Purpose Flour
1/3 Cup Whole Wheat Flour
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1 Cup Unsweetened Soy Milk
1/3 Cup Cooked Wild Rice
2 Tablespoons Safflower Oil, plus more for frying

Finely dice the leeks and slice the mushrooms.
In a lightly oiled,  large frying pan, sauté the mushrooms until soft and golden.
Remove mushrooms from the pan and reserve.
Add the leeks to sauté until softened.
Roughly chop 1/2 cup of the mushrooms then add to the leeks.
In a large bowl, combine the flours, baking powder and salt. To it, add the wild rice and 1/3 of a cup of the mushroom leek mixture stirring to coat with the flour.
Add the milk and oil just mixing until everything is just wet and combined.
In a clean, hot frying pan, add a small amount of oil.
Drop heaping tablespoonfuls of the pancake mixture into the frying pan and cook over a medium-high heat.
Once the edges are firm and golden and the batter starts to bubble, flip each pancake to cook the other side until golden.
Serve hot with a spoonful of the remaining mushrooms and leek mixture.

Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

15 thoughts on “Pancake Day!!!”

  1. I ADORE mushroom-filled pancakes! I have even been known to put cooked mushrooms in my batter :P Does the addition of leeks add the kind of flavor you anticipated? Sounds like a great idea.
    We’ve been eating these for years whenever we want to get, you know, fancy… The sautéed mushrooms and leeks in the batter have a great flavour. It’s mild but super tasty and the rice gives it a great texture (that’s also great for using up extra leftovers).
    It doesn’t even need any sauce for flavouring but if you are one who must smear your pancake around your plate, a little soygurt, salt, dill and maybe a drop of tobasco might just be the ticket.

  2. these were soooo delicious.
    but one question:
    what was i supposed to do with the other 1 1/2 cups of mushrooms?
    Since these aren’t the best with syrup, they were for serving with. You could also try a soygurt with dill, but I think the mushrooms are the best!
    Thanks for letting me know though! I’ve hopefully added a sentence in the instructions now to reduce the confusion.

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