Add the onions with a good pinch of salt and cook until soft and just turning golden.
Pour in the tomatoes, vinegar and SWEETLYTM.
Bring to a gentle simmer.
For the pancakes:
Combine the flour, baking powder and salt in a large bowl.
Whisk until well combined.
Add the egg and ice water and whisk until smooth.
Fold through the mushrooms, mixed vegetables and half of the spring onions.
Using a quarter cup measure scoop quarter cupfuls of the mixture into the pan.
Flatten with the back of the cup measure and shape a little with a spatula.
Cook for about 3 minutes on each side, until golden brown and the batter is cooked through.
Cook in batches and keep some warm in the oven while you cook the rest.
Serve pancakes with the tomato relish for plenty of swishing, topping and dipping.
Image and recipe credit:
The South African Mushroom Farmers Association
