Mushroom Filled Ukrainian Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
2 cups milk
02 -
2 medium eggs
03 -
2 tablespoons granulated sugar
04 -
1/5 teaspoon salt
05 -
1 cup all-purpose flour
06 -
2 tablespoons vegetable oil
→ Filling
07 -
2 tablespoons oil
08 -
1 onion, chopped finely
09 -
680g button or cremini mushrooms, chopped small
10 -
1/3 teaspoon salt, add more if needed
11 -
1/3 teaspoon pepper, add more if needed
12 -
3 tablespoons sour cream, plus extra for serving if you want
# Instructions:
01 -
Grab a big bowl and blend half the milk with the eggs, sugar, salt, and flour. Pour in the vegetable oil and mix everything until it's smooth.
02 -
Slowly add the rest of the milk while mixing. If it's still too thick and doesn't pour easily, just add a splash more milk or water. Let it sit for 10 minutes.
03 -
While waiting, warm up the oil in a pan over medium-low heat and cook the onion for about 4-5 minutes. Stir often until they turn soft and see-through.
04 -
Toss in your chopped mushrooms and let them cook for 8-10 minutes more, stirring now and then. Sprinkle with salt and pepper, plus any other seasonings you fancy.
05 -
Scoop the mushroom mix into a bowl and let it cool down a bit. Then mix in the sour cream until everything's well combined.
06 -
Lightly oil a frying pan and heat it on low. Pour some batter to make a thin pancake. Cook about 3 minutes, flip it over, and cook one more minute until it gets a light brown color. Put it on a plate and keep going with the rest of the batter, stacking them up.
07 -
Take each pancake and put about 2 tablespoons of mushroom filling on one half. Roll or fold it however you like. You can tuck in the sides if you want. Do this with all your pancakes and filling.
08 -
You can eat these mushroom pancakes hot or cold. Try them with a dollop of sour cream and some fresh herbs like dill or parsley if you want.
# Notes:
01 -
Fresh herbs and a bit of garlic make the mushroom filling taste even better.
02 -
A tiny bit of oil or butter on the pan before each pancake stops them from sticking.
03 -
Try different kinds of mushrooms to get new and interesting flavors.
04 -
You can freeze these pancakes for later. Just thaw and warm them in a 175°C oven until they're hot.
05 -
Want a crunchy outside? Just fry cold pancakes in a pan on both sides to warm them up.
06 -
Another way is to put your filled pancakes in a baking dish with small butter chunks on top and bake at 175°C for a few minutes.