Mushroom pancakes baked in the oven

Name: Mushroom pancakes baked in the oven - Petronela A.
Ingredients: Pancake ingredients: 2 eggs; 200 g flour; 2 tablespoons of butter; a pinch of salt; 1 teaspoon of baking soda; 300 ml milk. Filling ingredients: 500 g mushrooms; 50 g onion; 200 ml sour cream; 50 g grated Parmesan or cheese; 1 bunch of dill or parsley; pepper; salt.

Season - Mushroom pancakes baked in the oven by Petronela A. - Recipia

Mushroom pancakes baked in the oven – a delicious, comforting, and flavorful recipe! This recipe combines the soft texture of pancakes with a rich mushroom filling, making it a perfect dish for a light lunch or dinner. The origins of pancakes are ancient, and they have been adapted over time in many cultures, becoming a versatile dish that can be filled with various ingredients. Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Number of servings: 4 Ingredients for pancakes: - 2 large eggs - 200 g flour - 2 tablespoons melted butter - 1 pinch of salt - 1 teaspoon baking soda - 300 ml milk Ingredients for the filling: - 500 g mushrooms (fresh or canned, as preferred) - 50 g onion (finely chopped) - 200 ml sour cream - 50 g grated Parmesan or cheese - 1 bunch of dill or parsley (chopped) - Pepper and salt, to taste Step by step for mushroom pancakes baked in the oven: 1. Preparing the pancake batter: In a large bowl, beat the egg yolks with melted butter, salt, and baking soda dissolved in a little water. This will help achieve a fluffy and airy texture. Mix well to combine the ingredients. 2. Whipping the egg whites: In another bowl, beat the egg whites with a whisk until they form stiff peaks. This step is essential for getting light and fluffy pancakes. 3. Combining the ingredients: Gently fold the whipped egg whites into the egg yolk mixture using a spatula or wooden spoon. Alternately add the flour and milk, continuing to mix carefully to avoid lumps. Once you have a thick batter, let it rest for 10 minutes. This will help the gluten in the flour relax, resulting in fluffier pancakes. 4. Cooking the pancakes: Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a small ladle of pancake batter, tilting the pan to spread the batter evenly. Cook the pancake for about 1 minute or until the edges are crispy and the surface is no longer liquid. Use a flat spatula to flip the pancake and fry it on the other side for another 30 seconds. Repeat the process until you finish the batter, yielding about 12 pancakes. 5. Preparing the filling: In a separate skillet, sauté the onion in a little oil until it becomes translucent, then add the chopped mushrooms. Cook until they release their water and become slightly browned. Season with salt and pepper, then remove the skillet from the heat. Add the sour cream, grated Parmesan or cheese, and chopped dill or parsley, mixing well to combine all the ingredients. 6. Assembling the pancakes: Preheat the oven to 180°C (350°F). Take a pancake and place a portion of the mushroom filling on one side. Roll the pancake and place it in a baking dish. Repeat the process for all the pancakes. 7. Baking: Once you have filled all the pancakes, you can add an extra layer of sour cream and cheese on top if desired. Bake the dish in the oven for 20-30 minutes, until everything is heated through and the cheese has melted and turned golden. 8. Serving: Serve the pancakes warm, garnished with fresh herbs. These baked mushroom pancakes are perfect to enjoy alongside arugula salad or a tomato salad with basil for a pleasant contrast. Useful tips: - If you want to save time, you can prepare the batter a day in advance and keep it in the fridge. Make sure to mix it well before use. - You can experiment with different types of mushrooms, such as shiitake or champignon, to add varied flavors. - If you prefer a vegetarian option, you can replace the sour cream with Greek yogurt for an extra protein boost. Frequently asked questions: 1. Can I use whole wheat flour? Yes, you can use whole wheat flour, but you will need to adjust the amount of milk since whole wheat flour absorbs more liquid. 2. Can the pancakes be frozen? Yes, the pancakes can be frozen. Make sure to let them cool completely before wrapping them in plastic wrap. 3. What other fillings can I use? You can try fillings with vegetables, ground meat, or various cheeses. Each variation will bring a new flavor to the dish. Nutritional benefits: These pancakes are a good source of protein from eggs and sour cream, and mushrooms contain antioxidants and are rich in vitamins. They are also low in calories (about 250-300 calories per serving, depending on the filling), making them a healthy choice for everyday meals. Personal note: This baked mushroom pancake recipe has quickly become one of my family's favorites, especially on cool autumn days. It's comforting to enjoy them with loved ones, and each bite is an explosion of flavors. Perhaps, instead of cheese, you might add a bit of garlic to the filling – you'll see how much tastier it becomes! Try this recipe and enjoy a delicious and nourishing meal!

Mushroom pancakes baked in the oven

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