In a skillet, cook chopped mushrooms in 1T butter and a sprinkle of sea salt until soft and liquid has evaporated. Remove from skillet and set aside to cool.
Cook sliced/halved chanterelle mushrooms in remaining butter with a sprinkle of sea salt. Be careful to keep in solid pieces, cook until soft and very lightly browned. Remove from skillet and set aside.
Combine Flour, Baking powder, cheese, chives, zest, salt and pepper. Mix well. Add egg and half and half, stir until well combined. Fold in chopped (cooked) chanterelles.
Heat your skillet/griddle (preferably cast iron) over medium/low heat with a little ghee. Arrange 4 cooked, sliced/halved chanterelles and place a 2T scoop of batter on top. Cook over low/medium heat until lightly browned on both sides and cooked through. Adding additional ghee as needed, like when making pancakes, and working in batches until all pancakes are done. Transfer pancakes to a paper towel lined plate and garnish with additional chopped chives and shredded cheese, if desired.
Enjoy warm or chilled. Can be frozen for up to 6 months.
Hedgehog, chicken of the woods or maitake mushrooms also work great in these pancakes.