Welsh Parsley Pancakes - cooking recipe

Ingredients

1 cup sifted all-purpose flour
1 cup finely chopped onion
1 cup coarsely chopped parsley (about 1 large bunch)
3/4 cup whole wheat flour, plus
1 1/2 teaspoons whole wheat flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup milk (or more)
2 eggs, beaten to blend
1/4 lb mushroom, thinly sliced (about 1 1/2 cups)
vegetable oil (for frying)

Preparation

Mix first 6 ingredients in medium bowl.
Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick.
Stir in mushrooms.
Heat 1/8 inch oil in heavy large skillet over medium-high heat.
Ladle batter into skillet using 2 tablespoons for each pancake.
Cook until bottom side is golden brown, about 3 minutes.
Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.