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. -