Mushroom pancakes

Delicious stuffed mushroom pancake recipe: a savory combination of flavors and textures

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 4

Let’s begin our culinary adventure with a simple yet flavorful recipe: stuffed pancakes with mushrooms. This dish is perfect for a lunch or a light dinner, and the filling of mushrooms, onions, and vegetables brings a natural and healthy taste. Additionally, it is a versatile recipe suitable for those following a vegetarian or fasting diet.

A bit of history

Stuffed pancakes are a beloved dish in many culinary cultures, often associated with family meals and special occasions. The filling can vary from cheese and meat to vegetables and mushrooms, adding a personal touch to each recipe. Today, we focus on a mushroom variant that is not only delicious but also healthy.

Ingredients

For the mushroom filling:
- 300 g fresh mushrooms (preferably champignon or oyster)
- 1 medium onion
- ½ carrot (approximately 50 g)
- ¼ red bell pepper
- salt and pepper to taste
- 1 bunch of fresh dill
- 70 ml sunflower or olive oil
- 2-3 spices: cumin and marjoram (optional, for extra flavor)

For the pancake batter:
- 400 ml water
- 5-6 tablespoons of flour (approximately 250 g)
- 1 teaspoon of salt
- 40 ml oil

Step by step: Your guide to mushroom pancakes

1. Preparing the vegetables: Start by cleaning and washing the mushrooms, onion, carrot, and bell pepper thoroughly. Finely chop the onion and bell pepper, and grate the carrot. These vegetables will create a fluffy and flavorful filling.

2. Sautéing the vegetables: In a deep pan, add the oil and heat it over medium heat. Once the oil is hot, add the onion and carrot. Sauté for 2-3 minutes until the onion becomes translucent. Add the bell pepper, chopped dill (reserve some for garnish), and spices. Continue to sauté for another 2 minutes.

3. Adding the mushrooms: Now it’s time to add the chopped mushrooms. Mix everything well and let the ingredients cook together, stirring occasionally, until the mushrooms release their juice and the filling becomes thick (about 5-7 minutes). Do not add water, as it will dilute the flavors.

4. Preparing the pancake batter: In a large bowl, add the water, salt, and oil. Mix well, then gradually incorporate the flour, stirring constantly to avoid lumps. Add cumin and marjoram if you wish, for extra flavor.

5. Cooking the pancakes: Heat a pan (preferably ceramic or non-stick) over medium heat. If using a metal pan, you can add a bit of oil to prevent sticking. Pour a ladle of batter into the pan, tilting the pan to spread the batter evenly. Cook each pancake for 1-2 minutes on each side until golden.

6. Filling the pancakes: After cooking all the pancakes, take each one and fill it with the mushroom mixture. Fold them in half or roll them up, then place them on a platter.

7. Serving: You can serve the pancakes warm, sprinkled with fresh dill on top. They are delicious alongside a fresh salad or a smooth sour cream. For added flavor, you can accompany the dish with a garlic yogurt sauce.

Practical tips

- Make sure the mushrooms are fresh for the best taste. Choose high-quality mushrooms without spots or soft areas.
- If you like strong flavors, you can also add chopped garlic to the filling.
- You can vary the filling by adding other vegetables, such as zucchini or spinach, for extra nutrients.
- If you prefer thinner or thicker pancakes, adjust the flour amount according to your preferences.

Frequently asked questions

1. Can I freeze stuffed pancakes?
Yes, you can freeze the stuffed pancakes before baking them. Wrapped well, they can be kept in the freezer for up to 3 months. When you’re ready to eat them, let them thaw and then bake them.

2. How can I adapt this recipe to be gluten-free?
For a gluten-free version, replace wheat flour with rice flour or a combination of almond flour and tapioca.

3. What drinks pair best with stuffed pancakes?
These pancakes pair excellently with a dry white wine or a natural tomato juice, which adds a note of freshness.

Calories and nutritional benefits

A serving of mushroom pancakes contains approximately 250-300 calories, depending on the amount of oil and filling. Mushrooms are rich in plant proteins, vitamins, and minerals, making them an excellent choice for a healthy diet. Additionally, dill adds antioxidants and anti-inflammatory properties.

By experimenting with this stuffed mushroom pancake recipe, you will not only delight your taste buds but also bring a touch of creativity to your kitchen. Enjoy your meal!