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Savoury pancakes with wild
by author Sally Errey

A fantastic brunch or quick dinner option, these pancakes are easy to throw together and provide a powerhouse of nutrition. They combine grains and vegetables for fibre with goat cheese for fantastic flavour.

1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) garlic, minced
12 medium crimini or other wild mushrooms, sliced
1 tsp (5 mL) sea salt
1/2 tsp (2.5 mL) black pepper
2 tsp (10 mL) fresh lemon juice
5 eggs
1/2 cup (125 mL) spelt flour
1 cup (250 mL) cooked grains (brown and wild rice, for example)
3 green onions, chopped, including green tops
7 oz (200 grams) goat feta cheese, crumbled

Heat oil in a skillet over medium heat. Add garlic and mushrooms and cook 5 minutes, until soft. Add salt and pepper and cook another 3 to 5 minutes, until mushrooms have released their juice. Squeeze lemon juice over mushrooms and remove from heat.

In a large bowl, beat eggs with whisk and stir in flour, grains, green onions, and crumbled feta. Slowly stir in mushrooms.

Return skillet to medium heat and spoon 1/2 cup (125 mL) of egg mixture to centre of pan. Cook 3 minutes on each side (or until golden brown). Repeat until all egg mixture is used.

Serve with a side of tomatoes, hash browns, more mushrooms, and garnish with parsley, chopped chives, or other fresh herbs. Serves 6.

Source: alive #268, February 2005