Stuffed pancakes are always time consuming, but very tasty. A special place in cooking is occupied by the recipe for pancakes with mushrooms. And if you have never cooked it before, then do not hesitate, get to work.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed pancakes are a traditional Russian dish, which is especially popular during Maslenitsa days. Many people love pancakes stuffed with red caviar, but also many people cannot afford it. And since caviar is not available to everyone at present, pancakes can be prepared with other fillings. Mushroom filling is no less useful and tasty.
To prepare such a dish, you can use any mushrooms - forest (fresh, dried, frozen) or grown in greenhouses (champignons, oyster mushrooms). The filling of assorted mushrooms, mushrooms with onions, cheese, meat will also be delicious. And to make the filling in pancakes more aromatic and tasty, you should not skimp on spices.
Difficulties in preparing a recipe can be when the filling does not lie in the pancake: it starts to break up the pancake or crawl out of the holes. This can happen because the pancakes intended for the filling must be elastic and thin. Therefore, make sure that the pancake dough is thinner than usual. You can use your proven recipe for pancake dough, or you can follow my step by step.
- Caloric content per 100 g - 218 kcal.
- Servings Per Container - 15
- Cooking time - 1 hour 20 minutes
Ingredients:
- Flour - 1 tbsp.
- Milk - 2 tbsp.
- Egg - 1 pc.
- Refined vegetable oil - 2 tablespoons in the dough and 3-4 tbsp. for frying
- Onions - 1 pc.
- Garlic - 2-3 cloves
- Champignons - 1 kg
- Hard cheese - 150 g
- Sugar - 1 tsp
- Salt - a pinch in the pancakes and to taste in the filling
Cooking pancakes with mushrooms
1. Pour milk into a mixing bowl and add vegetable oil. Make sure that all liquid ingredients (milk, eggs, refined vegetable oil) are at the same room temperature, then the products will mix better with each other.
2. Beat in an egg, add sugar and salt.
3. Whisk the liquid ingredients together until all ingredients are well mixed.
4. Pour flour into a bowl. Do this step by step, because gluten varies from manufacturer to manufacturer, so you may need less flour.
5. Knead the dough until smooth and smooth, breaking all the lumps. Leave the dough to stand for 10-15 minutes to release the gluten, then the pancake will be more elastic.
6. Grease a frying pan with a piece of bacon, heat and pour the dough with a ladle. Fry the pancake for about 2-2.5 minutes over medium heat.
7. Turn the pancake over and bake it for 30-40 minutes. On the second side, they are always baked faster than on the first. Put the finished pancakes on a plate and follow the same procedure with the whole dough.
8. Along with baking pancakes, do the stuffing. Wash the champignons and cut into strips. Peel and chop the onion, finely chop the garlic cloves.
9. Pour vegetable oil into a frying pan and put mushrooms, onions and garlic to be fried.
10. Cook the filling over medium heat until it has a characteristic fried crust. Season the mushrooms with salt, pepper and your favorite spices 10 minutes before cooking.
11. Unroll the pancake with the back side and lay out the fried mushrooms in an equal layer.
12. Sprinkle the grated cheese on the mushrooms.
13. Gently roll the pancake into a roll. If desired, you can additionally fry it in a pan or bake it in the oven. You can also fold the pancake with an envelope, bag or other form convenient for you.
14. Serve ready-made pancakes on their own. They can be supplemented with sour cream to taste.
See also the video recipe on how to make pancakes with mushrooms.
