A savory breakfast that can double as dinner? That's exactly what these pancakes are. I opted to put a fried egg and some fresh clover sprouts on top, and I have no doubt they would go well paired with plenty of other things. If you don't have leeks on hand, they can be substituted with scallions for an equally savory flavor.
Mushroom Leek Pancakes
1 large egg
3/4 cup fat-free milk
3-4 shitake mushrooms
1/2 leek stalk, chopped
2 tbsp vegetable oil
1 cup flour
1 tsp baking powder
salt + pepper
Sauté mushrooms and chopped leeks with 1 tbsp vegetable oil. Season with salt and pepper, stirring occasionally, until mixture is softened. Transfer to a bowl to cool. Whisk together the milk, egg and 1/4 tsp salt. Slowly add flour, whisking to remove the lumps until smooth.
Whisk in the baking powder. Once the batter is smooth, fold in the mushroom leek mixture.
Over medium heat add remaining oil, and in 1/4 cup amounts drop pancake batter onto pan. Once the bottom of the pancake is lightly browned, flip and cook other side. Repeat with the remaining batter. Sprinkle pancakes lightly with salt. Serve warm.
Check out more healthy breakfast ideas.
