Salted herbs, ricotta, mushrooms & almond pancakes
Enjoy these versatile mushrooms pancakes for brunch or supper—perfect with any mushroom variety and easy to tell when they're done!
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Cooking tools:
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Saucepan
- Stove
- Oven
- Plate
Ingredients
- 3 tablespoons of butter
- 1 pack (227 g) of white mushrooms
- 2 garlic cloves, chopped
- 1 cup of veal stock
- Salt & pepper, as preferred
- 1 cup of Ricotta cheese
- 1/4 cup of Tamari almonds, roughly chopped
- 1 shallots, minced
- 1 1/2 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1 tablespoon of sugar
- 1 tablespoon of salted herbs
- 1 1/2 cup of milk
- 2 eggs
- 3 tablespoons of melted butter
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