Pancakes with mushrooms and mozzarella

Mushroom and mozzarella pancakes - a delicious recipe that combines the mild flavor of mushrooms with the creaminess of mozzarella cheese. Even though cooking pancakes on hot days may not seem like the most tempting activity, I assure you that the aroma and texture of these delights will make you want to repeat the experience. Let's explore this captivating recipe together, step by step!

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Servings: 4

Ingredients

For pancakes (15 medium pancakes):
- 250 g flour
- 500 ml milk
- 3 eggs
- A pinch of salt
- 2 tablespoons oil (to prevent sticking)

For the mushroom filling:
- 500 g fresh champignon mushrooms
- 1 medium onion
- 100 ml dry white wine
- 100 ml vegetable broth
- 2 tablespoons grated parmesan
- 100 g butter (or olive oil for a lighter version)
- Salt and pepper to taste

For topping:
- 200 g mozzarella, grated or diced

Preparing the pancakes

We start by preparing the pancakes. In a large bowl, combine the flour with the eggs, then gradually add the milk, continuously mixing to avoid lumps. Add a pinch of salt and the two tablespoons of oil. Let the batter rest for 15 minutes. This step is essential as it allows the gluten in the flour to relax, resulting in softer pancakes.

Heat a non-stick skillet over medium heat. Lightly grease the skillet with a little oil and start pouring a portion of the batter. Rotate the skillet to evenly cover the surface. Cook the pancake for 1-2 minutes on each side until golden. Repeat the process until you finish all the batter.

Preparing the mushroom filling

While the pancakes cool, let’s focus on the filling. Wash the mushrooms and chop them into small cubes. This will allow even cooking and add a pleasant texture to the filling. Finely chop the onion so that it integrates perfectly into the mixture.

In a large skillet, melt 50 g of butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Add the mushrooms and let them brown for 5-7 minutes. It’s important not to overcrowd the skillet so that the mushrooms cook evenly.

Once the mushrooms have softened, deglaze with the dry white wine. Let it simmer for a few minutes until the alcohol evaporates. Add 100 ml of vegetable broth, salt, and pepper to taste, allowing the liquid to reduce, stirring occasionally. When it reaches the desired consistency, add the grated parmesan and mix well. Remove from heat and let the filling cool slightly.

Assembling the pancakes

Preheat the oven to 180 °C. Grease a baking dish with the remaining butter (50 g) to prevent the pancakes from sticking. Take a pancake, place a portion of the mushroom filling in the center, and roll it up like a cigar, making sure to seal the edges well.

Place the filled pancakes in the dish, and top with grated or diced mozzarella. The mozzarella will melt and create a golden and delicious crust. Bake the dish for 15 minutes or until the mozzarella is golden and bubbly.

Serving suggestions and variations

These mushroom and mozzarella pancakes are perfect served plain, but you can also accompany them with a fresh green salad or a delicate tomato sauce to add a touch of acidity. A side of grilled vegetables or a creamy vegetable soup can perfectly complete the meal.

If you want to experiment, you can add different spices to the filling, such as garlic or herbs like basil or oregano, to enhance the flavors. You can also substitute the mushrooms with spinach or feta cheese for a unique vegetarian version.

Nutritional benefits

These pancakes are not only delicious but also nutritious! Mushrooms are a good source of plant-based protein, vitamins (B, D), and minerals (selenium, potassium). Mozzarella adds calcium and protein, and using vegetable broth in the preparation offers an additional boost of nutrients. The calories vary depending on the ingredients used, but a serving of mushroom and mozzarella pancakes contains approximately 300-400 calories, depending on the amount of cheese used.

Frequently asked questions

1. Can I use canned mushrooms?
- While fresh mushrooms are ideal for this dish, you can also use canned mushrooms. Just make sure to drain them well before use.

2. How can I make gluten-free pancakes?
- You can replace wheat flour with rice flour or a gluten-free flour blend.

3. Can the filled pancakes be frozen?
- Yes, it is possible to freeze the filled pancakes before baking them. Make sure to wrap them well to prevent freezing into ice crystals.

4. What drinks pair well with these pancakes?
- A dry white wine or a cocktail with fresh fruits can perfectly complement the flavors of the pancakes. Additionally, a freshly made lemonade is a refreshing choice.

Now that you have gone through all the steps, all that’s left is to enjoy these mushroom and mozzarella pancakes, a dish that will bring a touch of warmth and comfort to every meal. I encourage you to try them and adapt them to your taste. Enjoy your meal!