Buckwheat Pancakes with Chanterelle Mushrooms
Buckwheat pancakes with chanterelle mushrooms are an exciting autumn recipe that is perfect for experimenting with freshly foraged chanterelles. As a small tip, we recommend adding a bit of wheat flour to make the pancakes easier to fold and bend. You can make a total of four delicious pancakes.
Preparation
Heat oil in a pan and sauté the mushrooms, stirring occasionally, until they are cooked. If desired, you can also add tomato wedges and strips of bacon to the pan alongside the chanterelles. Season with dill, salt, pepper, mayonnaise, and parmesan. Mix well.
To make the pancakes, beat the egg, then stir in the milk, flours, and seasonings. Heat a little oil in the pan and fry thin pancakes. Spread the chanterelle filling on top, fold them over, and they are ready to serve!
