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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon of olive oil in a large non-stick frying pan (skillet) over medium-high heat and add the mushrooms and cook for 10 minutes stirring often until the mushrooms are tender and all moisture has evaporated. | 2. Remove to a plate lined with paper towel and set aside to cool. | 3. Wipe pan clean. | 4. Sift flour, baking powder and salt into a bowl. | 5. Whisk buttermilk and eggs in a jug with a fork until well combined. | 6. Stir buttermilk mixture into dry ingredients until combined. | 7. Stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required). | 8. Brush frying pan with a little of the oil and heat over medium heat until hot. | 9. Using about 2 tablespoons of the mixture per hotcake, spoon mixture into pan and cook for about 2 minutes, until bubbles appear on the surgace and then turn hotcakes and cook for a further 1 to 2 minutes or until golden (you should be able to cook about 3 to 4 at a time). | 10. Keep warm (in the oven) while cooking the remaining batter. | 11. Serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
brown mushroom	300	g	chopped	66.0	12.9	7.5	0.3
plain flour	2	cups		-	-	-	-
baking powder	2	tablespoons		14.628	7.6452	0.0	0.0
salt	1	pinch		-	-	-	-
buttermilk	1 1/3	1/3		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.