Oat Bran Pancake Cake with Mushroom Caviar



These oat bran pancakes are often served with caviar and sour cream in our house. Here is a vegetarian savory alternative that uses a selection of delicious mushrooms in place of fish roe. The pancakes can be made ahead of time and warmed in the oven before topping. Perfect for lunch with fresh salad.

Mushrooms 1 Mushrooms 4 Mushrooms Oat Bran Pancakes 3

Ingredients:

For the pancakes:

  • 5 Tbsp. oat bran 
  • 1 Tbsp. wheat bran
  • 2 tsp corn starch
  • 1 tsp. ground flax seeds
  • pinch of sugar 
  • 1 tsp. baking powder 
  • 1/4 tsp. salt 
  • 3 eggs 
  • 1 Tbsp. plan yogurt 
  • 2-3 Tbsp. scallions, chopped
  • oil for cooking 

For the mushroom filling:
  • 1 medium yellow onion, thinly sliced
  • 2-3 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 1 lb. mushrooms (different types), thinly sliced
  • salt and freshly ground pepper
  • 2 Tbsp. scallions, thinly sliced 
  • 2 Tbsp. sour cream

Directions:

To make the pancakes: in a large bowl, whisk together the oat bran, wheat bran, corn starch, ground flax seeds, sugar, baking powder, and salt. In another bowl, whisk together the eggs, and yogurt until well combined. Add the egg mixture to the oat mixture and whisk until combined. Let the batter stand at room temperature for 10 minutes. Mix the chopped scallions into the batter.

Heat a small non-stick pan. Add oil to coat. Pour a couple tablespoons of batter into the center of the pan and swirl to spread evenly. Cook until the edges are set and bubbles appear in the center of the pancake, about 2 minutes. Using a spatula, carefully flip the pancake and cook on the other side until golden, about 1 minute more. Continue cooking until all of the batter is gone. Transfer the pancakes to a rimmed baking sheet and keep warm in the oven.

To make the mushroom filling: in a large sauté pan over medium-low heat, heat a little oil and begin to cook the onion and garlic. After a couple of minutes turn the heat to medium-high, add all of the mushrooms. Season with salt and pepper and sauté until mushrooms are soft. Take filling off the heat. In a food processor, mix 2/3 of mushroom mixture (leave some for a top) with sour cream. Don't make it like puree, you need more like fine chopped mushrooms and onions. Adjust the seasonings.

Layer one pancake on a serving plate. Spread a thin layer of the filling onto the pancake, then a few scallions. Top with another pancake and spread more filling. Repeat this process until you are out of filling and pancakes. You should have 4-5 layers pancake mushroom cake. Top the cake with extra mushrooms and onions. Serve warm.


Mushrooms Oat Bran Pancakes 2

6 comments:

alittlelunch.com said...
October 16, 2013 at 12:39 PM  

Yelana, these sound (and look) incredible.

La Table De Nana said...
October 16, 2013 at 5:16 PM  

Yelena..always outstanding..

You have a gift:)

Medeja said...
October 16, 2013 at 7:26 PM  

I think I eat savory pancakes not often enough.. :D I would definitely choose having them with caviar ;)

Yelena Strokin said...
October 16, 2013 at 8:05 PM  

Medejia, I love my pancakes with caviar also, very much indeed, but wild mushrooms can be as good as caviar-))

Nami | Just One Cookbook said...
October 17, 2013 at 12:28 AM  

What a gorgeous savory pancakes! I was telling my husband we should do savory ones past weekend. I haven't done it - kids probably prefer sweet kinds but I would enjoy this mushroom caviar~~~~~ Drool. I love mushrooms and so pretty!! <3

Meli said...
October 17, 2013 at 2:38 PM  

Caviar and sour cream are the perfect match according to me and it is the Russian cuisine which made this match open to the world. But I love mushrooms too and this is a tasty recipe for every vegetarian or for the long days of fasting, which are ahead of us. Greetings from me, Yelena!

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