Helloooo! I’m Fatma Ali, and I’m excited to share with you a recipe that reminds me of home. I grew up in Egypt, where breakfast is a big deal, and we love our savory pancakes. When I moved to Canada, I missed my mom’s cooking, and I spent time experimenting in the kitchen until I came up with my own version of mushroom pancakes. I hope you enjoy it as much as I do!
Fatma Ali is a passionate photographer and world traveler who captures beauty everywhere she goes. She loves discovering new cultures and their cuisines.
Fatma Ali currently resides in Canada and grew up in Egypt.
The recipe has a fascinating history – did you know that pancakes are one of the oldest forms of bread, dating back to ancient civilizations? And every culture has its own spin on pancakes! In Russia, they make blini, which are essentially thin pancakes served with caviar, sour cream, and smoked salmon. In China, they make scallion pancakes. And in Egypt, we make savory pancakes called feteer meshaltet. The recipe I’m sharing with you today is inspired by those feteer meshaltet. But instead of using dough, I’m using a batter made from flour, eggs, milk, and mushrooms.
Today, we’re so busy and obsessed with fast food that we forget the importance of starting the day with a nutritious, wholesome meal. This recipe is perfect for those who want a quick breakfast that is also filling and delicious. Plus, it’s a great way to sneak in some veggies! I believe that food is not just about sustenance, but it’s also a cultural experience. By trying different recipes, we expand our palates and learn about other cultures. So, let’s put on our aprons and travel to Egypt for the morning, shall we?
What you need
These Savory Mushroom Pancakes are the perfect way to start your day with a flavorful twist on a classic breakfast dish. With this recipe, I take fluffy, light pancakes and combine them with tender, savory mushrooms and aromatic garlic to create a unique and delicious flavor combination. The pancakes themselves are simple to make and use everyday ingredients that you likely already have in your pantry, but the addition of the mushrooms really makes this recipe special. The mushrooms are cooked until golden brown and fragrant before being mixed into the pancake batter, giving them a rich, savory flavor that pairs perfectly with the fluffy pancakes. For a bit of freshness, a sprinkling of chopped parsley is stirred in for added brightness. This recipe is easy to follow and uses simple techniques that result in perfectly cooked pancakes every time. Serve them hot off the griddle with a drizzle of maple syrup or a dollop of sour cream for a breakfast that is sure to impress!
Ingredients:
- all-purpose flour – The flour is what gives the pancakes their structure and allows them to hold together. You can use gluten-free flour or any other type of flour you prefer.
- baking powder – The baking powder reacts with the other ingredients to make the pancakes fluffy and light. Make sure your baking powder is fresh for the best results.
- salt – Salt enhances the flavor of the other ingredients. Feel free to adjust the amount to your liking.
- black pepper – Black pepper adds a nice warmth and depth of flavor to the pancakes. You can use white pepper or omit it altogether if preferred.
- milk – Milk adds moisture to the batter and helps create a creamy texture for the pancakes. You can use any type of milk you prefer, such as almond or oat milk.
- egg – The egg binds the other ingredients together and adds richness to the pancakes. You can replace the egg with a flax or chia egg for a vegan version.
- butter – Butter adds richness and flavor to the pancakes. You can use any type of oil or vegan butter to make these pancakes vegan.
- mushrooms – Mushrooms are the star of this recipe, providing a delicious and savory flavor. You can use any type of mushroom you prefer, such as shiitake or portobello.
- garlic – Garlic adds a depth of flavor and enhances the savory notes in the mushrooms. You can use garlic powder if fresh garlic is not available.
- fresh parsley – Fresh parsley provides a bright and fresh flavor to the pancakes. You can use any other herb you prefer, such as thyme or rosemary.
Utensils:
- Mixing bowl
- Whisk
- Non-stick pan
- Spatula
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
Mushrooms: The Versatile and Nutritious Ingredient
Mushrooms are an ingredient that I absolutely love to cook with. Not only are they incredibly versatile and can be used in a wide variety of dishes, but they are also packed with nutrients that are great for your health. One thing I find particularly interesting about mushrooms is that they are one of the few natural sources of Vitamin D, which is essential for healthy bones and immune function. Plus, they are a great source of antioxidants and have been shown to have anti-inflammatory properties. In this recipe, the mushrooms add a delicious savory flavor that pairs perfectly with the other ingredients. They are also a great way to bulk up the pancakes and make them more filling. So, give mushrooms a try if you haven’t already! You won’t be disappointed.
Garlic: The Savory and Aromatic Flavor Booster
Garlic is one of my go-to ingredients for adding flavor to any dish. I love it because it has such a strong and distinctive flavor that can really transform a recipe. In addition to being delicious, garlic also has a number of health benefits. It is a natural antibiotic and has been shown to have anti-inflammatory properties that can help boost your immune system. Garlic also contains compounds that have been shown to lower blood pressure and reduce the risk of heart disease. In this recipe, the garlic adds a nice savory note to the mushrooms and helps to round out the flavors of the pancakes. It’s definitely not an ingredient you want to skip! However, be sure not to overdo it as a little goes a long way with garlic and you don’t want to overpower the other flavors in the pancakes.
What to serve it with?
Personally, I love serving my savory mushroom pancakes with a good drizzle of honey and a sprinkle of za’atar on top. It’s a delicious sweet and savory combination that brings back memories of my childhood. In Egypt, it’s common to serve savory pancakes with honey, cheese, and herbs, and za’atar is a popular spice blend made from dried thyme, sesame seeds, and sumac. The sweetness of the honey complements the savory richness of the mushrooms and the herbs in the za’atar bring a pop of freshness. Give it a try and experience the explosion of flavors in your mouth!
Summary
Thank you for coming on this culinary journey with me and giving my savory mushroom pancakes a try! I hope this recipe has brought you a taste of Egypt and inspired you to try something new for breakfast. Cooking is my way of connecting with my heritage and sharing it with others, and I hope you got a glimpse of that through this recipe. Now it’s your turn! Leave a comment down below and let me know what you thought of this recipe. Did you add any twists or change up the toppings? I’d love to hear your thoughts and see your pictures of this dish. Until next time, happy cooking!
Here’s the recipe:
Savory Mushroom Pancakes: A Delightful Twist on a Classic Breakfast
Equipment
- Mixing bowl
- Whisk
- Non-stick pan
- spatula
- Measuring cups
- Measuring spoons
- cutting board
- Knife
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1 egg
- 2 tablespoons butter
- 10 ounces, sliced mushrooms
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh parsley
Instructions
- Prepare the Pancake Batter - In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined. In a separate bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps. Set aside. -
- Cook the Mushrooms - Heat a non-stick pan over medium heat. Add a drizzle of oil and then add the sliced mushrooms. Cook the mushrooms until they become tender and are slightly browned, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and stir in the chopped parsley. - Be sure not to overcrowd the pan when cooking the mushrooms. You want them to have enough space to cook evenly and get a nice golden-brown color. The garlic should be added towards the end as it can burn easily and become bitter if cooked for too long.
- Mix in the Mushrooms - Add the cooked mushrooms to the pancake batter and stir until well combined. -
- Cook the Pancakes - Heat a non-stick pan over low-medium heat. Add a small amount of oil or butter to the pan. Use a 1/4 cup measuring cup to pour the batter onto the pan for each pancake. Cook until small bubbles form on the surface of the pancake, then flip and cook for another minute until golden brown on both sides. Repeat until all the batter is used. - Make sure that your pan is heated to the right temperature before cooking the pancakes. Too high and they will burn, too low and they will not cook through properly. Also, be sure to give the pancakes enough space on the pan to prevent them from sticking together.
- Serve the Pancakes - Serve the pancakes immediately while still warm. You can top them with a drizzle of maple syrup or a dollop of sour cream if desired. -
