Mushroom Pancake Salad

1. To make the savory mushroom pancakes: In a medium bowl, whisk together eggs, milk, soy sauce, hot sauce, flour and baking powder. Set aside.
2. Pulse the chopped mushrooms in a food processor until very finely minced.
3. Melt a little butter in a large skillet over medium-high heat. Add the finely diced mushrooms, garlic, salt and cumin to the skillet and cook, stirring frequently to release moisture. Cook for 5 to 8 minutes or until all the moisture has evaporated. Remove skillet from heat and cool to room temperature.
4. When mushroom mixture has cooled, stir into the egg-milk batter.
5. Prepare another skillet with cooking spray or melt a little butter in the skillet over medium heat. Pour about 1/4 cup of batter into the skillet, spreading with the back of a spoon to form a 4- to 5-inch disc. Cook for 2 to 3 minutes per side, or until pancake has been cooked through. Repeat until you are out of batter.
6. To complete the mushroom pancake stacked salad: Mix Greek yogurt and Dijon mustard together in a small bowl.
7. Spread one pancake with a small spoonful of the yogurt mixture. Layer one slice tomato, one slice cucumber and one slice bell pepper on top of the pancake. Repeat so stacked salad has 2 yogurt covered pancakes and 2 slices of all the veggies.
8. Repeat process until you have made several stacked salads and are out of pancakes.

Recipe by Donna of Fab Frugal Food.