Pancakes with mushrooms
Origin of the recipe
This recipe is a wonderful combination of classic and hearty pleasure. Mushroom pancakes are a true culinary feast for the whole family. The mushrooms give the pancakes a rich flavor and aroma, while the eggs make them tender and airy. These pancakes are perfect for breakfast or a hearty snack.
What do you need for cooking?
Ingredients
For the test:
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Eggs
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Flour
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Water
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Milk
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Sugar
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Salt
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Vegetable oil
For the filling:
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Champignons
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Onion
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Salt
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Ground black pepper
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Vegetable oil
To serve:
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Sour cream
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Green onions
Kitchen utensils
- Knife
- Board
- Whisk
- Ladle
- shoulder blade
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe:
Step 1:
In a large bowl, beat the eggs and add sugar and salt.
Step 2:
Whisk all ingredients until smooth.
Step 3:
Sift flour into a separate bowl and add water gradually, mixing well.
Step 4:
Stir the dough until smooth.
Step 5:
Add eggs and vegetable oil and mix well again.
Step 6:
Add milk and stir gently.
Step 7:
Cover the bowl with cling film and let the dough rest for 15 minutes.
Step 8:
Heat a frying pan and grease it with vegetable oil.
Step 9:
Pour a ladle of batter into the pan and quickly spread the mixture over the bottom by tilting the pan.
Step 10:
Fry the pancake over medium heat until golden brown on one side.
Step 11:
Carefully flip the pancake with a spatula and fry the other side.
Step 12:
Place the finished pancake on a plate. Repeat steps 9–12 until all the batter is used up.
Step 13:
Peel and dice the onion.
Step 14:
Fry the onion in a frying pan in vegetable oil until translucent.
Step 15:
Clean and cut the mushrooms.
Step 16:
Fry the mushrooms until done.
Step 17:
Add mushrooms to onions, season with salt and pepper and mix thoroughly.
Step 18:
Place the mushroom filling on each pancake and roll it into a roll.
Step 19:
Roll the pancake into a roll.
Step 20:
Cut the filled pancake in half.
Step 21:
Serve the mushroom pancakes with sour cream. Garnish with green onions, if desired.
Cooking tips
Use fresh ingredients. This especially applies to eggs and milk—they need to be fresh to ensure the dough turns out fluffy.
Don't overdo it with the flour. If you add too much flour, the pancakes will be heavy and dense. It's better to start with a smaller amount and add flour gradually until you reach the desired consistency.
Add a little vegetable oil to the batter. This will make the pancakes more tender and prevent them from sticking to the pan.
Use warm water or milk. Warm liquid will help dissolve the flour better and activate the yeast (if you're using yeast dough).
Use the right pan. For thin pancakes, flat-bottomed pans with low sides are best.
Spread the batter evenly. After pouring a portion of the batter, immediately tilt and rotate the pan to ensure the batter spreads in a thin and even layer over the entire surface.
