Chanterelle and Cheese Pancakes

Pancake Batter

1. Pour milk over bread in a medium bowl. Soak 3 minutes. Strain liquid through a fine sieve, pressing gently with the back of a spoon. Discard milk. You should have 1/3 cup bread. Return bread to bowl.

2. Sauté mushrooms in a bit of clarified butter until liquid has almost evaporated.

3. Blend soaked bread and egg with a fork. Mix in cheese and add chanterelles. Season with salt and pepper to taste. May be prepared and refrigerated up to three hours ahead.

Pancakes

1. Heat a large skillet over medium heat, brush lightly with clarified butter, and spoon batter into skillet by tablespoonfuls.

2. Cook a few minutes on each side until brown. Serve immediately, unadorned as a side dish or topped with herbed butter or onion topping as an hors d’oeuvre.

Onion Butter Topping

1. Cook onions slowly in a little bit of butter until nicely caramelized.

2. Finish with a splash of brandy, cook off moisture and alcohol, and cool. Blend with softened butter in food processor.

3. Add parsley or red pepper for color, salt and pepper if desired.