Olive and cheddar pancakes with mushrooms and spring onion sour cream is the answer.

We’ve Got Olives, Cheddar, Mushrooms Spring Onion & Sour Cream, let’s do Pancakes!

So you know how it is, I’m back from being in Sweden with my children for the last few days and it’s a lazy Tuesday morning. I am bumming around Facebook taking a look at what peeps have been up to and come across an image that stops me in my tracks.

No not the one below, though it is cool – the pancakes  uptop!

Yep of course it’s food, it’s a quick post from my old friend Rebecca whom I met way back . Way back when we both worked our lil butts off in 5th floor restaurants in HN!

She tells me… I never measure anything, but here goes:
Will make four hearty pancakes

Rebecca’s pancake creation.

3 eggs
2 cups Greek yoghurt
1 1/4 cup SR flour (may need a touch more depending on size of eggs)
1/4 cup sliced kalamata olives
Pinch of salt
1/2 cup grated vintage cheddar

Whisk eggs quickly, then add yoghurt and whisk again. Add flour and salt, then whisk again. You should end up with a thick cake batter — add a touch more flour if too runny or some milk if too stiff. Mix through olives.

Heat pan and pop some butter in. When butter is foaming it is the right temp. Add two scoops of batter and reduce heat. When pancakes begin to bubble they are ready to flip. Sprinkle the cheese on to the batter side before flipping. Cook on other side for about one minute. Serve with the sour cream and mushrooms on top.

To put on top of pancakes:
Sliced mushrooms, sautéed in butter
Sour cream mixed with chopped spring onions

Don’t they look absolutely yummy!

Olive and cheddar pancakes with mushrooms and spring onion sour cream is the answer.

That’s it  – if you try these yummy looking pancakes do let us know 😉