Pancakes With Creamy Mushroom Sauce

These super fluffy pancakes are made incredibly fast and they are sooo delicious! Of course you can use mushrooms of your choice: How about autumn with chanterelles? With whatever mushrooms you fill them: they will take you by storm… Like me!

Enjoy your meal, dear mushroom fans!

 

 

Ingredients:

For the pancake batter (gives 6)

• 2 cups of flour (wheat flour for me)
• 1 1/2 cups of vegetable milk (I used almond milk)
• 1/2 cup mineral water with carbonic acid
• 1 x garlic clove, peeled and finely chopped
• 3 tablespoons chopped herbs (I recommend you a 50 g package of italian herbal mixture, the rest of the package you Can use up in the mushroom cream sauce)
• 2 teaspoons salt
• about 2 tablespoons of neutral oil per pancake to bake

 

For the mushroom cream sauce

• 1 onion, peeled
• 2-3 spring onions / a piece of leek
• 1 garlic clove, peeled
• 1 kg of mushrooms
• 2 tbsps vegan butter / neutral oil
• 1/2 cup of water
• 2 tbsps of wheat flour
• 250 ml vegan cream (I used soy cream)
• 1 tsp mustard
• 1 tbsp balsamic vinegar
• 2 tbsps chopped herbs (leftovers from the 50 g pack)
• 1/2 tsp paprika powder sweet
• 1/2 tsp pepper black, ground
• 1 tsp vegetable broth powder
• pinch of nutmeg
• pinch of salt

 

Preparations:

• Mix all the ingredients for the pancake batter together and make a smooth dough. Leave for 10 minutes.
• In the meantime heat the vegan butter / oil in a pot and, when it is hot, cut the onions and spring onions / leek into fine rings, finely chop the garlic clove and add. Fry everything together until it turns glassy.
• Meanwhile, cut mushrooms into strips (I chop them up it rather coarse) and then put them into the pot. Mix well with the onion mixture and sauté for about 5 minutes.

• While the onions are cuddling with the mushrooms in the pot, mix the flour with the water in the cup (I use a fork for mixing and it works just perfectly fine!).
• Add the flour water from the cup, the vegan cream, balsamic vinegar, mustard, herbs, paprika, nutmeg, pepper and the vegetable broth, stir well, let it cook for 3-4 minutes and then taste it and Season with salt. During this time, you will notice that the sauce becomes thick and creamy due to the flour.

• Heat the pancakes in a pan of oil and then bake a trowel full of dough in it. At medium heat, it took me about 1.5 minutes per side until the pancake was golden brown and thus finished.
• When the pancake is ready, put it on a plate and sprinkle some of the sauce on one half, then fold the empty pancake side onto the filled and top it up if you like.
• If you want, you can sprinkle some freshly chopped herbs on top and then … enjoy!