Abigail Donnelly, Author at Woolworths TASTE

Savoury bake

Baked potato fondant

40 minutes

Japanese mushroom pancakes with plum dipping sauce

Serves 4

Difficulty Easy

Ingredients

140 g self-raising flour
1 t baking powder
1 cup milk
1 free-range egg yolk
1 t sugar
2 free-range egg whites
8 brown mushrooms
2 thinly sliced spring onions

Method

Sift self-raising flour and baking powder into a large bowl and add milk, free-range egg yolk and sugar. Whisk to combine.
Fold in free-range egg whites, and then do the same with thinly sliced brown mushrooms and thinly sliced spring onions.
Place a non-stick pan over a medium heat and add a drizzle of olive oil.
When hot, ladle in spoonfuls of the mixture to create small circles and fry until golden brown on each side. Serve with a plum dipping sauce (available from Asian stores).

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Japanese mushroom pancakes with plum dipping sauce

Japanese mushroom pancakes with plum dipping sauce

Ingredients

Method