This very easy and quick recipe by Clarissa Dickson Wright is from
_Cooking with the Two Fat Ladies_.

I used chanterelles. First, I fried a bit of chopped onions before
adding the mushrooms. I cannot bear a thought of fried mushrooms
without onions. My pancakes were larger than 2 inches in diameter.


Wild mushroom pancakes

For the batter:
1 1/4 cups self-raising flour
2 eggs
7/8 cup milk
salt and freshly ground pepper

3/4 pound fresh wild mushrooms
4 tablespoons butter

Make the batter, adding seasoning to taste, and leave to stand for at
least 1 hour.

Melt the butter in a frying pan and cook the mushrooms until they are
wilted and all liquid has evaporated. Set aside to cool.

Mix together the batter and mushrooms. Heat a frying pan, put in a
smidgen of oil, and fry pancakes about 2 inches in diameter. Eat.