Wild Mushroom and Corn Pancakes

Try these creative pancakes at brunch. 

Wild Mushroom and Corn Pancakes

Yields | 4 |

  • ⅓ cup flour
  • ½ cup milk
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp sugar
  • ½ stick, plus 1 Tbsp, butter, melted, divided
  • 1 cup corn kernels
  • 4 oz fresh Ozark Forest Mushrooms shiitakes, sliced
  • 4 cloves garlic, chopped
  • ½ to 1 cup heavy whipping cream
  • 1 cup grated Asiago cheese

| Preparation | In a large bowl, whisk together flour, milk, egg, egg yolk, sugar and 1 tablespoon butter; sift and let sit for 30 minutes. Add remaining butter to a saucepan and sauté corn, mushrooms and garlic over medium heat, 3 to 5 minutes. Remove from heat and spoon corn mixture into a heat-resistant bowl.

To make each pancake, add a small amount of corn mixture to a hot buttered skillet and let sit for a few seconds. Ladle batter on top of corn mixture; cook for 3 to 5 minutes, then flip. Pour 1 tablespoon cream over each pancake and sprinkle with cheese. Cook until pancake is golden brown, cream thickens and cheese melts. Transfer to plate and serve hot.