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Cornmeal Pancakes with Creamy Mushrooms
Nb persons: 4
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| Cornmeal Pancakes with Creamy Mushrooms Pancakes: | |
| 1 cup | stone ground cornmeal |
| 1/2 cup | whole grain spelt flour |
| 1/2 teaspoon | fine grain sea salt |
| 1 teaspoon | sugar |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 3/4 cup | organic 2% milk yogurt |
| 2 | organic eggs |
| 1/4 cup | extra-virgin olive oil |
| Mushrooms: | |
| 1 cup | dried mushrooms |
| 2 cups | water |
| 1 tablespoon | organic butter |
| 1 tablespoon | whole grain spelt flour |
| 1 small | yellow onion, finely diced |
| 1 tablespoon | extra-virgin olive oil |
| 8 ounces | fresh mushrooms, quartered |
| 2 tablespoons | dry sherry |
| 1/2 teaspoon | dried thyme |
Bring 2 cups of water to a boil in a small saucepan. Add dried mushrooms, turn off heat and cover. Let soak until softened, about 10 minutes. When softened, remove mushrooms with a slotted spoon and set aside. Reserve 1 cup of mushroom liquid.
Meanwhile, whisk cornmeal, spelt flour, salt, baking powder, and baking soda together in a large bowl. In another large bowl, whisk together yogurt, eggs, and olive oil. Whisk dry ingredients into the wet ingredients and set aside. Allow batter to sit about 15 minutes before cooking.
In a large skillet, warm butter on medium heat until it bubbles. Add flour and whisk in until there are no lumps. Add onions and stir to combine. Cook about 5 minutes until the onions are softened, but not browned. Add olive oil, mushrooms, sherry and thyme. Stir to combine. Season with salt. Slowly pour in reserved mushroom liquid, whisking to combine. Let simmer 10 minutes until creamy and most of the liquid has evaporated. Add pepper and more salt if needed.
While the mushrooms are cooking, spray a large skillet with olive oil (I use a misto). Set heat to medium-high. When hot, add quater-cups full of batter to the skillet, being careful not to overcrowd. I was able to cook about 3 at once. Cook about 3-4 minutes on the first side, then flip and cook 2 minutes on the other. The batter won't bubble when it's ready to flip, so you might want to check to make sure it doesn't burn. Be careful when you flip. If they break apart a bit, just patch them back together.
Divide the pancakes between four plates. Spoon the creamy mushrooms over the top and garnish with chopped, fresh parsley if desired.
Recipe uploaded with Shop'NCook for iPhone.
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