Savory Pancakes with Sautéed Mushrooms and Spinach Recipe

All-purpose flour: The base for the pancake batter, providing structure and texture.

Milk: Adds moisture and richness to the batter.

Egg: Helps bind the ingredients together and adds fluffiness.

Vegetable oil: Used in the batter for moisture and to prevent sticking.

Baking powder: Leavening agent that helps the pancakes rise.

Salt: Enhances the overall flavor of the pancakes.

Mushrooms: Adds an earthy, savory flavor to the topping.

Spinach: Provides a fresh, slightly bitter contrast to the mushrooms.

Olive oil: Used for sautéing the garlic, mushrooms, and spinach.

Garlic: Adds a fragrant, savory depth to the sautéed vegetables.

When making the pancake batter, ensure you whisk it until completely smooth to avoid any lumps. For the mushrooms, slice them evenly to ensure they cook uniformly. When sautéing the garlic, be careful not to let it burn as it can turn bitter; cook it just until fragrant before adding the mushrooms. Adding the spinach at the end helps retain its vibrant color and nutrients.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that provides a slightly nutty flavor.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a vegan alternative that helps bind the ingredients together.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is a healthier fat option.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar as a substitute for baking powder.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor, but use sparingly to avoid over-salting.

• mushrooms - Substitute with zucchini: Zucchini provides a similar texture and can absorb flavors well when sautéed.

• spinach - Substitute with kale: Kale is a hearty green that holds up well when cooked and adds a slightly different flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for sautéing.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic and can add a different depth to the dish.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place a sheet of parchment paper between each pancake to prevent them from sticking together. Stack them neatly in an airtight container or a resealable plastic bag.

• For the sautéed mushrooms and spinach, let them cool to room temperature. Transfer them to a separate airtight container.

• Store the pancakes in the refrigerator for up to 3 days. The sautéed mushrooms and spinach can also be refrigerated for up to 3 days.

• To freeze the pancakes, lay them flat on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be frozen for up to 2 months.

• For the sautéed mushrooms and spinach, portion them into freezer-safe containers or resealable bags. Label with the date and freeze for up to 2 months.

• When ready to enjoy, reheat the pancakes in a toaster, oven, or microwave until warmed through. For the sautéed mushrooms and spinach, reheat in a skillet over medium heat until hot.

• If you prefer a crispier texture, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes or until they regain their crispiness.

• For a quick meal, consider reheating the pancakes and sautéed mushrooms and spinach together in a skillet, allowing the flavors to meld beautifully.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through. For the sautéed mushrooms and spinach, place them in an oven-safe dish, cover with foil, and heat for about 10 minutes as well.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the pancakes in the skillet and heat for about 1-2 minutes on each side until warmed through. For the sautéed mushrooms and spinach, add them to the skillet and stir occasionally until heated.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 30-60 seconds or until heated through. For the sautéed mushrooms and spinach, place them in a microwave-safe dish, cover with a microwave-safe lid or another damp paper towel, and heat on high for 1-2 minutes, stirring halfway through.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray and cover with aluminum foil. Heat for about 5-7 minutes or until warmed through. For the sautéed mushrooms and spinach, place them in a toaster oven-safe dish, cover with foil, and heat for about 5-7 minutes.

• Steam Method: Set up a steamer basket over a pot of simmering water. Place the pancakes in the steamer basket, cover, and steam for about 2-3 minutes or until heated through. For the sautéed mushrooms and spinach, place them in a heatproof dish and steam for about 2-3 minutes until warmed.

• Mixing bowl: A large bowl used to combine and whisk together the flour, milk, egg, vegetable oil, baking powder, and salt until smooth.

• Whisk: A utensil used to blend the pancake batter ingredients thoroughly.

• Frying pan: A flat-bottomed pan used to cook the pancakes until golden brown.

• Measuring cups: Tools used to measure out the flour, milk, and vegetable oil accurately.

• Measuring spoons: Tools used to measure out the baking powder and salt accurately.

• Spatula: A tool used to flip the pancakes once bubbles form on the surface.

• Small pan: A separate pan used to sauté the garlic, mushrooms, and spinach.

• Knife: A tool used to slice the mushrooms and mince the garlic.

• Cutting board: A surface used to prepare and chop the mushrooms and garlic.

• Wooden spoon: A utensil used to stir the mushrooms and spinach while sautéing.

• Plate: A dish used to set aside the cooked pancakes and to serve the final dish.

Prepare ingredients in advance: Chop mushrooms and spinach ahead of time to streamline cooking.

Use a non-stick pan: This reduces the need for extra oil and makes flipping pancakes easier.

Batch cook pancakes: Cook multiple pancakes at once if your pan is large enough to save time.

Pre-mix batter: Mix the batter the night before and store it in the fridge.

Quick sauté: Use high heat to quickly sauté mushrooms and spinach without losing flavor.