Gluten-Free Mushroom and Scallion Pancakes

These savory gluten-free pancakes are an easy and elegant pairing for the intense dark fruit notes and fine tannins of our small-lot Malbec.

Mushroom Ingredients

  • 1 Tbsp Malbec
  • ½ Tbsp gluten-free soy sauce
  • 2 Tbsp Trefethen extra virgin olive oil
  • 10 oz chanterelle mushrooms, cleaned & roughly chopped
  • 1 Tbsp unsalted butter
  • 1 garlic clove, chopped

Pancake Ingredients

  • 2 cups gluten-free flour
  • 2 Tbsp butter, melted
  • 1 Tbsp baking powder
  • 2 whole eggs, whisked
  • ½ cup scallion greens, sliced into rings
  • 1 ½ cup water
  • salt and pepper to taste
  • 2 Tbsp Trefethen extra virgin olive oil


  • 1For the mushrooms, stir together wine and soy sauce. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then add mushrooms, stirring until softened, about 5 minutes. Add butter and garlic and sauté, stirring until butter is absorbed. Finish with the wine mixture and cook until dry. Once finished, cool and chop the mushrooms. Set aside.
  • 2To prepare the pancakes, add flour and baking powder to a large mixing bowl. Whisk in eggs and butter, and then water to create a thick batter. Season with salt and pepper, then fold in scallions and mushrooms. Let rest in refrigerator for 1 hour.
  • 3Heat a nonstick skillet over medium-high heat. Add oil to the pan. Place a spoonful of batter into the hot oil and reduce heat to medium. Cook like a traditional pancake, waiting to see bubbles in the batter before flipping to finish cooking. Once cooked, remove from pan, place on a towel, and repeat until batter is finished
  • 4Artfully arrange on your favorite platter and enjoy!

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