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!
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
- 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!