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Pancakes With Mushrooms

Pancakes With Mushrooms recipe image
These savory pancakes offer a delightful twist on traditional breakfast fare, combining a light, fluffy batter with a rich, earthy mushroom stuffing. The filling features sautéed onions and mushrooms blended with soaked bread and butter for a creamy, savory texture that complements the crispy exterior. Perfect for a hearty brunch or a unique appetizer, these stuffed pancakes are elegant yet comforting. They provide a satisfying meal that balances the mildness of the pancake with the robust flavors of the mushroom filling.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 122.9
Dietary: Vegetarian
Description
These savory pancakes offer a delightful twist on traditional breakfast fare, combining a light, fluffy batter with a rich, earthy mushroom stuffing. The filling features sautéed onions and mushrooms blended with soaked bread and butter for a creamy, savory texture that complements the crispy exterior. Perfect for a hearty brunch or a unique appetizer, these stuffed pancakes are elegant yet comforting. They provide a satisfying meal that balances the mildness of the pancake with the robust flavors of the mushroom filling.
Ingredients
  • Milk
  • Eggs
  • Flour
  • Water
  • Salt
  • Salad oil
  • Butter
  • Onion, sliced
  • Mushrooms, sliced
  • Water
  • Bread crumbs
  • Butter
Directions
  1. 1
    Whisk together milk, eggs, flour, salt, and salad oil to form a smooth pancake batter.
  2. 2
    Cook small, thin pancakes in a lightly oiled skillet until golden on both sides; set aside to cool.
  3. 3
    Melt butter in a separate skillet and sauté sliced onions until golden brown.
  4. 4
    Add sliced mushrooms and 2 tablespoons of water to the onions, cover, and cook on low heat for 5 minutes until mushrooms are tender.
  5. 5
    Soak slices of white bread in water, then squeeze out excess moisture thoroughly.
  6. 6
    Combine the sautéed mushroom mixture, soaked bread, and additional butter in a food processor or blender.
  7. 7
    Process the mixture until smooth and creamy, seasoning with salt and pepper to taste.
  8. 8
    Spoon a small amount of the mushroom filling onto the center of each cooled pancake.
  9. 9
    Fold the pancake edges over the filling to encase it completely, forming an envelope shape.
  10. 10
    Dip each stuffed pancake into the remaining batter, ensuring it is fully coated.
  11. 11
    Roll the battered pancakes in bread crumbs until evenly covered.
  12. 12
    Fry the stuffed pancakes in hot butter in a skillet until golden brown and crispy on both sides.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 122.9kcal
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 2.0g10%
Cholesterol 54.0mg18%
Sodium 116.9mg5%
Total Carbohydrate 11.2g4%
Dietary Fiber 1.2g5%
Sugars 2.2g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pancakes-with-mushrooms/