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Mushroom Dill Pancakes
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Friendly URLs: /mushroom-dill-pancakes
20 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
all-purpose flour
baking powder
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
baking powder
vegan
(?)
Not vegan due to:
egg (large)
butter
vegetarian
(?)
Not vegetarian due to:
egg (large)
pescatarian
paleo
(?)
Not paleo due to:
all-purpose flour
baking powder
granulated sugar
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.4% of RDA
• Calories: 7.6% of RDA
• Carbs: 7.4% of RDA
• Fat (total lipid): 8.4% of RDA
• Fiber: 7.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 5.4% of RDA
• Sodium: 3.1% of RDA
• Sugar: 3.5% of RDA
• Vitamin A (IU): 7.2% of RDA
• Vitamin B6: 9.8% of RDA
• Vitamin C: 0.8% of RDA
• Iron: 2.3% of RDA
• Magnesium: 9.0% of RDA
• Manganese: 3.2% of RDA
• Niacin: 12.2% of RDA
• Potassium: 10.6% of RDA
• Zinc: 5.1% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
20.4
g
Calories
153
 
Fiber
2.07
g
Iron
0.428
mg
Protein
6.04
g
Sodium
41.4
mg
Sugars
1.11
g
Fat (total lipid)
5.14
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3/4
cups
+
-
 
 
1 3/4
tsp
+
-
 
 
1 1/2
tsp
+
-
 
 
1/2
cups
+
-
 
 
2
tbsp
+
-
 
 
1/2
whole
+
-
 
 
1
tbsp
+
-
 
melted.
 
1
tsp
+
-
 
melted.
 
2
tbsp
+
-
 
fresh, minced.
 
4
whole
+
-
 
stems removed, ends trimmed off, sliced.
 
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Recipe Short Name:
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PREPARATION
PREPARING THE BATTER
1.
In a large bowl, sift together the flour, baking powder, salt, dill, and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2.
Heat a lightly oiled griddle or frying pan over medium high heat.
PREPARING THE PANCAKES
3.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Add a slice of mushroom in the middle of each pancake. Can add more if desired.
4.
Cook each side for 3-4 minutes and flip. Remove once completely cooked through.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just make the following substutions: Earth Balance Natural Buttery Stick for butter and Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 153
Protein 6.04 g
Carbohydrates 20.4 g
Iron 0.43 mg
Fiber 2.07 g
Calcium 63.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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