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Mushroom pancakes

updated

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Ingredients for 4 servings:

  • 500 g mushrooms, fresh
  • 2 onions
  • 1 garlic clove(s)
  • 50 g bacon, lean diced
  • 1 tbsp herbs, chopped (if you have them)
  • 200 g corn, ground (Flour*)
  • 2 tbsp millet, ground / millet flakes (oat flakes*)
  • 4 eggs
  • 500 ml milk, – 600 ml
  • Salt
  • 4 grains of pepper, ground
  • Nutmeg, freshly grated
  • Margarine, unhydrogenated / butter for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Slice the mushrooms. Finely chop the onions and garlic. Fry the bacon in a pan, not too much; there should still be noticeable pieces. Add the onions and garlic, fry briefly, and sprinkle with salt and pepper. Mix the flour with the flakes, eggs, salt, pepper, and nutmeg well. Stir in the mushrooms and herbs, and use them to make pancakes. (*) are not gluten-free.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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