mushroom-and-fetta-pancakes

Recipe for fluffy pancakes with fetta and garlic mushrooms as a topping

Ingredients:

1 ½ cups plain flour

One tablespoon of baking powder

One tablespoon baking powder and one tablespoon caster sugar

Three eggs

1 cup milk

50g unsalted butter, melted

One teaspoon of vanilla extract (optional)

Garlic sauteed mushrooms to serve

Persian fetta, to serve

Chopped chives to serve

Method:

1. In a large mixing bowl, combine the baking powder with sugar and a pinch of salt. In a large bowl, whisk together the eggs, milk, and butter if you are using vanilla. Make a well at the center of all the dry ingredients, and then whisk in the milk mixture until you have a smooth batter.
2. Over medium heat, warm a large non-stick pan that has been lightly oiled. Pour 1/4 cup of batter into the pan, working in batches of 3. Cook pancakes for 1-2 minutes until bubbles appear on the top and the bottom is golden brown. Flip the pancakes over and continue to cook for another minute.
3. Top the pancakes with fetta, Persian mushrooms, and chives.