One of the really interesting things about developing recipes in a test kitchen is that you get so many ideas from those working around you. Your recipes can evolve into something quite awesome! I mean, it’s kinda like how this pancake recipe happened: I originally sought out to create a simple vegetable pancake inspired by a classic Taiwanese braised napa cabbage dish (白菜滷). However, when the addition of cabbage made the pancakes dense and tough, I knew I had to ask for second opinions and advice. It seemed like it would be a challenge to think of something that was just as fresh but also preserved the Asian flavors I was looking for. And this is why testing a recipe with other ingredients and asking your colleagues to taste are important steps in the recipe development process: with some helpful feedback and advice, I ended up creating a spicy and savory pancake recipe with fresh herbs (hello cilantro and green onions!) and earthy mushrooms.
What’s great about these savory pancakes is that they’re small, little baby pancakes! While you could nosh on this for brunch or breakfast, they do make great appetizers. In fact, they would be perfect for your National Pancake Day party! You know, where you gather a group of friends around a DIY pancake bar and drink maple syrup based cocktails…No? I guess I have been thinking about pancake day too much.
Savory Herb Pancakes with Shiitake Mushrooms
Ingredients
1 tablespoon butter
1 package (3.5 ounces) fresh shiitake mushrooms, stemmed and sliced
1 teaspoon soy sauce
1 cup Original Bisquick mix
1/2 cup Progresso chicken broth
1 egg
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
1/8 teaspoon white pepper
Toppings:
Sriracha
Sliced green onions
Chopped fresh cilantro
Directions
In a 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms until tender, about 3 to 5 minutes. Remove from heat. Stir in soy sauce.
Meanwhile, in medium bowl mix Bisquick, chicken broth and egg; stir until blended. Stir in the 2 tablespoons sliced green onions, 2 tablespoons chopped fresh cilantro and white pepper.
Heat nonstick griddle or skillet over medium heat. For each pancake, pour 2 tablespoons batter onto griddle. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Top with mushrooms, Sriracha, and additional sliced green onions and chopped fresh cilantro.
Prep Time: 20 Minutes: Total Time: 25 Minutes | Makes: 10 pancakes
Tip: If you love garlic chili sauce, feel free to use it in place of Sriracha!
The post Recipes: Savory Herb Pancakes with Shiitake Mushrooms appeared first on Tasteseekers Kitchen.