Oven-baked pancakes with vegetables and mushrooms

Vegetable and Mushroom Oven Pancakes

In a culinary world full of options, pancakes prove to be a versatile dish that can be adapted in countless ways. Whether you prefer them with sweet or savory fillings, today I present you a delicious recipe for vegetable and mushroom oven pancakes, perfect for a light dinner or a comforting lunch. This recipe is not only tasty but also healthy, packed with nutrients from fresh vegetables and flavorful mushrooms.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients:

*For the pancakes:*
- 500 ml milk
- 2 eggs
- 50 ml oil (for the batter and for frying)
- Salt (to taste)
- Flour (approximately 250 g, enough to achieve a consistency similar to thin sour cream)

*For the filling:*
- 200 g Mexican vegetable mix (e.g., carrots, red bell pepper, corn)
- 150 g fresh champignon mushrooms (for better taste)
- 100 g diced fillet mignon
- 2 tablespoons sour cream
- 2 green onions (finely chopped)
- Fresh dill (for flavor)
- Oil (for sautéing)
- Salt and pepper (to taste)

*For the topping:*
- 2 eggs
- 100 g grated cheese (opt for a cheese with a strong flavor)
- 2 tablespoons sour cream

Preparation:

1. Preparing the pancakes: In a large bowl, beat the eggs with a pinch of salt. Add the milk and oil, mixing well. Gradually incorporate the flour until you achieve a smooth, lump-free mixture. The ideal consistency is similar to thinner sour cream. Let the batter rest for 15 minutes to achieve more elastic pancakes.

2. Baking the pancakes: Heat a non-stick pan over medium heat. Lightly grease the pan with oil and pour a ladleful of the pancake batter, spreading it evenly. Fry each pancake for 1-2 minutes on each side until golden. Repeat the process until the batter is used up. Arrange the pancakes on a plate and let them cool.

3. Preparing the filling: In a large skillet, heat a little oil and add the green onions. Sauté for 1-2 minutes, then add the sliced mushrooms. Cook until the mushrooms are soft and release their juices. Add the vegetable mix and fillet mignon, continuing to cook for about 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste. Finally, add the chopped dill and sour cream, mixing well to combine the flavors.

4. Filling the pancakes: On each pancake, place a portion of the vegetable and mushroom filling, then carefully roll them up. Place the filled pancakes in a ceramic or glass dish in a single layer.

5. Preparing the topping: In a bowl, beat the two eggs with the sour cream. Add the grated cheese and mix until combined. Pour the mixture evenly over the pancakes in the dish.

6. Baking: Preheat the oven to 180°C. Place the dish with pancakes in the oven for 20-30 minutes until the topping is golden and slightly browned.

7. Serving: Remove from the oven and let cool slightly. You can serve them warm, sprinkled with fresh dill on top. These vegetable and mushroom pancakes are delicious and can be accompanied by a fresh green salad or a garlic yogurt sauce.

Serving suggestions: These pancakes are excellent the next day, reheated. Also, for an extra flavor boost, you can add a few slices of avocado or a spoonful of spicy sauce when serving.

Nutritional benefits: This recipe is high in fiber due to the vegetables, the mushrooms provide a source of plant protein, and the cheese contributes calcium and healthy fats. A serving of vegetable and mushroom pancakes has about 400-450 calories, depending on the ingredients used.

Frequently asked questions:

- Can I use other vegetables?
Of course! You can adapt the filling according to your preferences. Zucchini, spinach, or squash are excellent options.

- What else can I add to the filling?
You can experiment with feta or mozzarella cheese for a creamier filling.

- How do I store leftover pancakes?
Store them in an airtight container in the refrigerator for 2-3 days.

Tips for a perfect result:
- Use a well-heated pan to achieve golden and tender pancakes.
- Let the pancake batter sit for a few minutes to avoid lumps.
- Add oil to the pan between pancakes if necessary to prevent sticking.

In conclusion, these vegetable and mushroom oven pancakes are not only simple and delicious but also an excellent way to enjoy a healthy meal. Enjoy your meal!