Cornmeal Pancakes with Mushroom Confit and Eggs recipes
Ingredients
- 12 ounces assorted mushrooms (shiitake, oyster and/or cremini), torn into small pieces
- ½ cup (1 stick) unsalted butter, melted
- 1 large garlic clove, smashed
- 1 thyme sprig
- 1 tablespoon fresh lemon juice (½ lemon)
- kosher salt
- freshly ground black pepper
- 1¼ cups fine cornmeal
- ½ cup all-purpose flour
- 1¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ¾ cup (2 ounces) grated cheddar cheese
- vegetable oil
- 4 fried eggs
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon chopped thyme
Instructions
Cornmeal Pancakes with Mushroom Confit and Eggs recipes serves 4 original recipe by Tasting Table.
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