Kantarellipannukakku
recipe

A delicious chanterelle pancake baked to perfection, topped with fresh mozzarella and herbs.
Preparation Time: 1 hour 30 minutes
Serving Size: Serves 4
Ingredients:
- 1 liter chanterelles
- 2 tablespoons butter
- 1 spring onion, diced
- Fresh thyme
- Fresh rosemary
- ½ teaspoon grated lemon zest
- Fine sea salt
- Freshly ground black pepper
- ½ teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 3 slices cooked bacon, crumbled
- A little butter for greasing the baking dish
- 1.5 deciliters all-purpose flour
- 2 eggs
- 2.5 deciliters milk
- ¼ teaspoon salt
- 1 large ball of buffalo mozzarella
- A little chives
Instructions:
1. Reserve 25-30 small chanterelles for garnish. Finely chop the rest.
2. Melt the butter in a pan and sauté the diced spring onion. Add the chopped herbs and lemon zest, seasoning with salt and black pepper.
3. Stir in the chopped chanterelles, Dijon mustard, soy sauce, and crumbled bacon. Heat the mixture while stirring continuously.
4. Grease a baking dish and spread the mushroom mixture evenly over the bottom.
5. In a bowl, mix the pancake batter ingredients and whisk well. Let the batter rest for about 30 minutes.
6. Preheat the oven to 180°C (350°F). Pour the batter over the mushroom mixture and bake for 45-60 minutes until the top is golden brown.
7. Allow the pancake to cool before slicing.
8. Chop the chives and slice the mozzarella into small pieces. Place the mozzarella slices on top of the pancake pieces and sprinkle with chives.
9. Heat the pancakes briefly in the microwave or oven at 100°C (212°F) so the mozzarella melts slightly. Garnish with a few chanterelles and a sprig of thyme. Serve warm.
Nutritional Information (per serving):
Calories: 320
Protein: 15g
Carbohydrates: 30g
Fat: 15g
Fiber: 2g
Sodium: 450mg

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