These little pancakes can be ready in minutes. No waiting around, just whisk together, cook and eat. Here I’ve made them with garlic chives (available from supermarkets) and mushrooms. A squeeze of lemon and you’re done. I have been known to add a fried egg to finish them off. Or, make mini versions and top with a little smoked fish as a nibble to serve with drinks.
Pancakes
| 2 cups | Plain flour |
| 1 tsp | Baking powder |
| ½ tsp | Salt |
| 1 | Egg |
| 1 ½ cups | Water |
| 2 Tbsp | Sesame oil |
| 6 | Spring onions, finely sliced (Main) |
| 1 drizzle | Oil, for cooking |
Topping
| 1 Tbsp | Olive oil |
| 1 tsp | Sesame oil |
| 1 bunch | Garlic chives (Main) |
| 150 g | Wild mushrooms, mixed types (Main) |
| ½ | Lemons, juice only |
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Directions
- To make the pancakes, in a large bowl combine the flour, baking powder, salt, egg, water and sesame oil until smooth. Fold through the spring onions.
- Heat a teaspoon of oil in a frying pan. Add about ½ cup of mixture and swirl around to make a circle. Cook for 2 or 3 minutes until just bubbling then flip for 2 minutes. Remove and continue to cook the remainder of the mixture.
- For the topping heat the oils in the same frying pan. Add the garlic chives, cooking for 3 or 4 minutes to soften. Add the mushroom, cooking through. Squeeze in the lemon juice, season with salt and pepper. Serve hot.
