Mushroom Pancakes

To prepare the delicious pancakes, start by cracking the eggs into a large bowl, preferably stainless steel, to maintain a constant temperature. Use a whisk to beat them vigorously until they become frothy and a vibrant yellow. Then, gradually add the milk and cream, continuously mixing to avoid lumps. At this point, it is essential to use freshly sifted flour so that the pancakes are fluffy and light. After incorporating the flour, continue mixing with a silicone spatula to achieve a homogeneous mixture without lumps. This step can make the difference between a successful pancake and a less satisfactory one. Once finished, pass the mixture through a sieve to ensure it is perfectly smooth.

In a non-stick pan, add a cube of butter or a few drops of oil, which you can spread evenly with the help of an absorbent napkin. Heat the pan over medium heat to reach the ideal temperature. Use a ladle to pour about half of the pancake mixture, spreading it quickly over the entire surface of the pan. It is important to work quickly so that the batter does not harden. After a few minutes, when the edges of the pancake turn golden, carefully flip it, preferably using your hands, according to the advice of Xabier Gutierrez. It is crucial not to leave the pancakes in the pan too long, as they will need to be baked in the oven.

After cooking all the pancakes, stack them on a plate and cover them to retain moisture. You can use damp absorbent towels between pancakes to prevent them from drying out.

For the filling, peel the garlic and chop it finely. Do the same with the onion, which you will dice finely. The red bell pepper should be washed, seeded, and cut into small pieces. The mushrooms, after being cleaned and washed, should be dried with a paper towel, then chopped, including the stems.

In a non-stick pan, add a little oil and sauté the onion, garlic, bell pepper, and mushrooms until they become soft and aromatic. Season with salt and a mix of white, green, and black pepper, adding finally the finely chopped parsley and dill.

Place a portion of the prepared filling on each pancake, then carefully roll them up. After finishing, grease a heat-resistant dish with a little butter or oil and place the filled pancakes in the dish. Sprinkle grated cheese and fresh parsley on top. Preheat the oven to 180 degrees Celsius and place the dish inside for about 7-10 minutes until the pancakes become golden and appetizing on the surface.

Serve them hot, adding sour cream to taste for an extra burst of flavor. These stuffed pancakes are perfectly balanced and will surely impress any guest!