Cornmeal Pancakes with Mushroom Confit and Eggs

I'm a 57 yo mom if one boy (22 yo) who is a picky eater. I've been married for 28 years. I love to cook and I'm a gadget/appliance maniac. I'm addicted to my Instant Pot AG's my air-fryer.

subheading: For the Mushroom Confit:

12 ounces assorted mushrooms (shiitake, oyster and/or cremini), torn into small pieces

½ cup (1 stick) unsalted butter, melted

1 large garlic clove, smashed

1 thyme sprig

1 tablespoon fresh lemon juice (½ lemon)

Kosher salt and freshly ground black pepper, to taste

subheading: For the Pancakes:

1¼ cups fine cornmeal

½ cup all-purpose flour

1¼ teaspoons baking powder

¾ teaspoon kosher salt

¼ teaspoon baking soda

1 cup buttermilk

2 tablespoons unsalted butter, melted

1 large egg

¾ cup (2 ounces) grated cheddar cheese

Vegetable oil, to coat pan

subheading: For Serving:

4 fried eggs

2 tablespoons chopped flat-leaf parsley

1 teaspoon chopped thyme

Directions at tastingtable.com

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