Mushroom Pancakes with Creamy Sauce
Savor the earthy delight of Mushroom Pancakes with Creamy Sauce, a perfect blend of savory mushrooms and fluffy pancakes. Topped with a rich, velvety sauce, this dish offers comfort and sophistication. Ideal for brunch or dinner, it’s a versatile recipe that’s sure to impress family and friends.
Why You’ll Love This Recipe
Mushroom Pancakes with Creamy Sauce is a culinary gem that combines the hearty, umami-rich flavor of mushrooms with the comforting texture of pancakes. This dish is a fantastic choice for those who crave something unique yet approachable. The pancakes are light and fluffy, infused with finely chopped mushrooms that add depth and earthiness to every bite. The creamy sauce, with its smooth and luscious consistency, elevates the dish to a restaurant-quality experience. Perfect for brunch gatherings, cozy dinners, or even a special breakfast, this recipe is versatile and adaptable to various tastes. Whether you’re a mushroom enthusiast or simply looking to try something new, this dish will leave you satisfied and eager to share it with others. Plus, it’s easy to prepare, making it accessible for cooks of all skill levels.
Recipe Tips and Tricks
- Use Fresh Mushrooms: Fresh mushrooms yield the best flavor and texture. Clean them gently with a damp cloth to avoid waterlogging.
- Don’t Overmix the Batter: Stir the pancake batter just until combined to ensure fluffy pancakes. Overmixing can make them dense.
- Control the Heat: Cook pancakes on medium heat to prevent burning and ensure even cooking.
- Keep Pancakes Warm: Place cooked pancakes in a low oven (200°F) to keep them warm while preparing the sauce.
- Thicken the Sauce Properly: If the sauce is too thin, simmer it longer or add a touch more flour; if too thick, whisk in more milk.
- Taste as You Go: Adjust seasoning in both the pancakes and sauce to suit your preference.
- Use a Non-Stick Pan: This ensures easy flipping and perfectly shaped pancakes.
- Experiment with Herbs: Fresh herbs like thyme or parsley in the sauce can enhance the flavor profile.
Mushroom Pancakes with Creamy Sauce
Fluffy mushroom pancakes topped with a rich, creamy sauce—perfect for a savory brunch or cozy dinner. Simple yet sophisticated.
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 cup finely chopped cremini mushrooms
- 1 cup milk
- 1 large egg
- 1 tbsp fresh parsley, chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter, melted
- Cooking spray or extra butter for the pan
For the Creamy Sauce:
- 1 cup heavy cream
- 1 tbsp fresh parsley, chopped (for garnish)
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
Instructions
- Prepare the Mushrooms: Finely chop 1 cup of cremini mushrooms. Sauté them in a small skillet with a splash of oil over medium heat for 5 minutes until soft. Set aside to cool slightly. This step enhances their flavor and removes excess moisture.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. This creates the perfect base for fluffy pancakes.
- Combine Wet Ingredients: In a separate bowl, beat 1 large egg, then add 1 cup milk and 2 tbsp melted butter. Stir in the cooled mushrooms and 1 tbsp chopped parsley for a fresh, herby touch.
- Make the Batter: Gently pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix! The batter should be slightly lumpy for the fluffiest pancakes. Let it rest for 5 minutes.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter to prevent sticking and ensure golden pancakes.
- Cook the Pancakes: Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Keep Pancakes Warm: Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you prepare the sauce. This ensures they stay cozy and ready to serve.
- Start the Creamy Sauce: In a medium saucepan, melt 2 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant—your kitchen will smell amazing!
- Thicken the Sauce: Sprinkle 2 tbsp flour into the saucepan, stirring constantly for 1 minute to form a roux. Slowly pour in 1 cup heavy cream, whisking to avoid lumps. Cook for 2-3 minutes until thickened.
- Finish the Sauce: Stir in 1/2 cup grated Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for another minute until smooth. Garnish with 1 tbsp chopped parsley. Serve the warm pancakes topped with a generous drizzle of creamy sauce.
Notes
- For extra flavor, add a pinch of thyme or rosemary to the sauce.
- Ensure mushrooms are finely chopped to blend seamlessly into the batter.
- If the sauce thickens too much, thin it with a splash of milk.
- Serve immediately for the best texture and warmth.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 568Total Fat 42gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 168mgSodium 874mgCarbohydrates 35gFiber 1gSugar 5gProtein 13g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
The ingredients for Mushroom Pancakes with Creamy Sauce are simple yet carefully chosen to create a harmonious dish. Cremini mushrooms (also called brown or baby bella) are the star, offering a robust, earthy flavor, but you can use button or shiitake for variety. All-purpose flour forms the base of the pancakes, providing structure, while baking powder ensures they rise and stay fluffy. Eggs and milk add richness and moisture to the batter, creating a tender texture. For the sauce, butter and heavy cream deliver luxurious creaminess, while garlic and Parmesan cheese infuse it with savory depth. Fresh parsley adds a pop of color and freshness. Opt for high-quality ingredients, especially for the mushrooms and dairy, as they significantly impact the final flavor. If possible, choose organic or locally sourced mushrooms for the best taste.
Variations and Substitutions
This recipe is highly adaptable to suit dietary needs or preferences. For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free flour blend. If you’re dairy-free, use plant-based milk (like oat or almond) and vegan butter; replace heavy cream with coconut cream for the sauce. For a vegan option, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use vegan cheese. You can vary the mushrooms—portobello adds meatiness, while oyster mushrooms bring a delicate texture. For a lighter sauce, use half-and-half instead of heavy cream, though it may be less rich. Add spinach or caramelized onions to the pancake batter for extra flavor. For a spicy kick, incorporate a pinch of cayenne pepper or red chili flakes into the sauce. Feel free to experiment with herbs like thyme, rosemary, or dill to customize the dish.
Storage Options
Store leftover pancakes and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat pancakes, warm them in a toaster oven or skillet to maintain their texture. The sauce can be reheated gently on the stovetop over low heat, stirring to prevent separation; add a splash of milk if it thickens too much. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. The sauce can be frozen for up to 1 month, but whisk thoroughly after thawing to restore its creamy consistency. Avoid microwaving pancakes, as it can make them soggy.
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