Mushroom, Spring 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.

Ingredients

  • 240 g (2 cups) whole wheat flour
  • 2 Tablespoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 480 ml (2 cups) milk
  • 2 large eggs
  • 1 Tablespoon butter
  • 30 g (⅓ cup) spring onion
  • 100 g (1 cup) potato, grated
  • 30 g (⅓ cup) sautéed mushrooms

Directions

  1. Measure flour, baking powder, baking soda, salt, and sugar into a bowl and whisk together. Set aside.
  2. Place milk, eggs, butter, spring 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.