Mushroom Oat Pancakes

Name: Mushroom Oat Pancakes
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1-1/2 dozen pancakes.
Ingredients: 1/2 pound chopped fresh mushrooms; 1 tablespoon butter; 1 cup quick-cooking oats; 2 cups all-purpose flour; 1/3 cup sugar; 4-1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs, room temperature; 2-1/4 cups whole milk; 1/4 cup canola oil; 1/3 cup unsalted sunflower kernels

Go beyond plain or blueberry-filled pancakes with these light and earthy flapjacks. The mushrooms and oats add a nice texture and the sunflower kernels are a tasty surprise. —Steven Steuck, St. Louis Park, MN

Ingredients

1/2 pound chopped fresh mushrooms
1 tablespoon butter
1 cup quick-cooking oats
2 cups all-purpose flour
1/3 cup sugar
4-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2-1/4 cups whole milk
1/4 cup canola oil
1/3 cup unsalted sunflower kernels

Directions

In a large skillet, saute mushrooms in butter until tender. Cool for 15 minutes.
Meanwhile, in a small skillet, toast oats over medium heat until lightly browned.
In a large bowl, combine the flour, sugar, baking powder, salt and oats. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in sunflower kernels and mushrooms.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.