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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is from a June 1987 issue of Bon Appetit and was in the RSVP section. It was requested from Rebecca's restaurant in Torrington, England wher they're served as a starter, topped with butter. Ingredients:
1 cup sifted all-purpose flour |
1 cup finely chopped onion |
1 cup coarsely chopped parsley (about 1 large bunch) |
3/4 cup whole wheat flour, plus |
1 1/2 teaspoons whole wheat flour |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 cup milk (or more) |
2 eggs, beaten to blend |
1/4 lb mushroom, thinly sliced (about 1 1/2 cups) |
vegetable oil (for frying) |
Directions:
1. Mix first 6 ingredients in medium bowl.
2. Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick.
3. Stir in mushrooms.
4. Heat 1/8 inch oil in heavy large skillet over medium-high heat.
5. Ladle batter into skillet using 2 tablespoons for each pancake.
6. Cook until bottom side is golden brown, about 3 minutes.
7. Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.
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