Mushroom Pancakes

• 1/2 cup chopped white mushrooms
• 1/2 cup chopped chanterelle mushrooms
• 1 teaspoon vegetable oil, plus more for cooking pancakes
• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 teaspoon fresh chopped thyme leaves
• 6 fresh basil leaves, chopped
• Kosher salt and freshly ground black pepper

1. Wash and pat dry the mushrooms.
2. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper.
3. Set aside, when cool add flour, beaten egg, and chopped fresh herbs.
4. Stir to combine well.
5. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil.
6. Fry, turning once, until both sides are lightly golden.
7. Add more oil, if necessary, to fry the remaining batter.
8. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)

white mushrooms, chanterelle mushrooms, vegetable oil, flour, eggs, thyme, fresh basil, kosher salt

Taken from www.foodnetwork.com/recipes/robert-irvine/mushroom-pancakes-recipe.html (may not work)