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Mushroom, Green Onion & Potato Pancake

The vegetables in this savory pancake give it a fabulous hearty texture. Top each pancake with a poached egg and hollandaise for a show-stopping brunch menu.

Submitted By:

Yield:

26 pancakes

Total Time:

25 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 2 cups (240 g) whole wheat flour
  • 2 Tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon (3 g) salt, optional
  • 1 teaspoon granulated sugar
  • 2 cups (480 ml) milk
  • 2 large eggs
  • ⅓ cup (30 g) sliced mushrooms, sautéed
  • ⅓ cup (30 g) green onion, sliced
  • 1 cup (100 g) potato, grated
  • 1 Tablespoon butter, room temperature
  • Vegetable oil for cooking, 1 teaspoon per batch

Directions

  1. Measure flour, baking powder, baking soda, salt, and sugar into a bowl and whisk together. Set aside.
  2. Place milk, eggs, butter, green onions, potato, and mushrooms into the Vitamix container and secure lid.
  3. Select Variable 5 and Pulse 6 to 8 times.
  4. Add blended mixture to the bowl of dry ingredients. Stir well to incorporate.
  5. Heat vegetable oil in a skillet over medium-high heat.
  6. Portion batter and cook on each side until golden-brown.