Simple, fresh ingredients combine for great flavour in this easy to prepare dish. Serve for a savoury breakfast, as an elegant appetizer, or for a light dinner.
For the pancakes
- 2 medium zucchini, coarsely grated
- 1 teaspoon salt
- ½ cup flour
- 2 scallions, finely chopped
- 2 eggs
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
For the mushroom topping
- 4 cups chanterelle mushrooms, roughly chopped
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tablespoon fresh thyme leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Note: If you can’t find fresh chanterelle mushrooms, you can substitute with crimini, shiitake, or oyster mushrooms.
- Place grated zucchini in a clean kitchen towel and squeeze to remove excess moisture.
- In a large bowl, whisk eggs. Add the grated zucchini, flour, scallions, salt, and black pepper. Stir well to combine ingredients.
- Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of batter into the skillet for each pancake. Flatten each slightly. Cook about 4-5 minutes on each side, or until cooked through and browned. Transfer to a paper towel-lined plate.
- In a large mixing bowl, gently stir together the mushrooms with the shallots and thyme leaves. Season with salt and black pepper to taste.
- Heat olive oil in a large skillet over medium high heat. Add mushroom mixture and cook for 8-10 minutes, until mushrooms have browned and excess moisture has evaporated.
To serve, place one pancake on a plate. Top with the mushroom mixture.