Savoury pancakes with scallions, mushrooms and goat cheese

Who says pancakes have to be sweet? Savoury stacks are a great alternative among the usual sweet treats of breakfast foods, and they seamlessly move into breakfast-for-dinner territory too.

Credit: Voyageur Press / Will Taylor

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

It all starts with my baking mix and the rest is up to your imagination. Swap the mushrooms for sun-dried tomatoes or forgo the goat cheese and melt Cheddar into the batter for oozy goodness. If breakfast is a big, fun, and boisterous tradition at your campsite, you can even host a “pancake bar” and offer a variety of add-ins (both sweet and savory) so friends can fill and flip their own. 

Ingredients

For the filling

• 4 medium cremini mushrooms, finely chopped
• 4 scallions (spring onions), finely chopped
• 2 tbsp olive oil
• 1 scant tbsp chopped fresh thyme
• ½ tsp kosher salt
• ¼ tsp ground black pepper

For the Pancakes

• 2 cups (240 g) Multipurpose Baking Mix (recipe here)
• 1½ cups (350 ml) milk
• 2 large eggs
• Butter and goat cheese, to serve

Instructions

To make the filling, in a small bowl, combine the mushrooms, scallions, oil, thyme, salt, and pepper and set aside.

To make the pancakes, in a large bowl, whisk the baking mix with the milk and eggs until well blended.

Heat a large skillet over medium heat and melt a pat of butter, swirling to coat the surface. Ladle ¼ cup (60 ml) batter at a time into the skillet. Sprinkle 2 tablespoons of the mushroom and scallion mixture over the batter and lightly press it into the pancake as it cooks. Cook until the edges begin to set, about 3 minutes. Flip the pancake and cook the other side until golden brown and completely set, about 2 minutes more.

Serve with a generous pat of butter and a dollop of goat cheese on top.

Recipe from The New Camp Cookbook: Gourmet grub for campers, road trippers and adventurers by Linda Ly, photographs by Will Taylor (Voyageur Press/Quarto Group, hb, $29.99). Read more of Linda's camping tips, fire building instructions and recipes here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

It all starts with my baking mix and the rest is up to your imagination. Swap the mushrooms for sun-dried tomatoes or forgo the goat cheese and melt Cheddar into the batter for oozy goodness. If breakfast is a big, fun, and boisterous tradition at your campsite, you can even host a “pancake bar” and offer a variety of add-ins (both sweet and savory) so friends can fill and flip their own.