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Pancakes with mushrooms and potatoes

0
1042
Kitchen Russian
Calorie content 109.6 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 5.5 gr.
Fats * 3.7 gr.
Carbohydrates* 16.8 g
* per 100 gr. product
Pancakes with mushrooms and potatoes
Content

Pancakes with potatoes and mushrooms are an incredibly tasty dish that you and your loved ones will certainly like. A hearty filling, consisting of mashed potatoes, fried onions and mushrooms, goes well with thin openwork pancakes. These pancakes are a great substitute for lunch or dinner and are ideal for a picnic as a snack instead of sandwiches.

Ingredients

Cooking process

step 1 out of 7
First, let's start preparing the filling: peel the potatoes, boil until tender. Using an immersion blender, beat it with milk until smooth. Peel the onion, rinse it and chop it into small cubes. Fry it in a preheated pan with olive oil until soft.
step 2 out of 7
We clean the mushrooms, rinse and chop them into small cubes. Add chopped mushrooms to the onion and fry until golden brown. The filling is ready.
step 3 out of 7
Let's start making pancakes. In a deep bowl, mix the egg and salt and beat with a mixer until a strong foam forms. Then add milk and mix well.
step 4 out of 7
Sift flour into a liquid mass and mix well with a blender so that there are no lumps. At the last stage of the dough preparation, add olive oil.
step 5 out of 7
Fry the pancakes in a preheated dry pan with a non-stick coating, pouring half a ladle of dough into the center of the pan. Fry the pancakes on both sides for about a minute. Put the finished pancakes in a pile and let cool.
step 6 out of 7
Put 1-1.5 tablespoons of the filling in the center of each pancake and fold the pancake into an envelope. Thus, we stuff all the pancakes.
step 7 out of 7
Before serving, fry the pancakes in olive oil on both sides and serve with sour cream. Bon Appetit!

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