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➠ Pancakes with mushrooms and eggs

Pancakes with mushrooms and eggs

1557

Kitchen Russian

Calorie content 189.5 kcal

Portions 10 port.

Cooking time 70 minutes

Proteins * 6 gr.

Fats * 7.8 g

Carbohydrates* 27.1 gr.

Content

There are many recipes for fillings that can be used to stuff thin pancakes, but fried mushrooms with boiled eggs is a very versatile filling that will appeal to almost everyone. Champignons can be replaced with ordinary forest mushrooms if you have a bag or two in the freezer.

Ingredients

Cooking process

In the recipe, whey can be replaced with kefir, milk and even plain water. Mix whey, salt, eggs and granulated sugar.

Pour in the sifted flour.

Beat everything with a mixer or a whisk until a smooth, homogeneous dough is obtained.

Grease a hot frying pan with lard or sunflower oil.

Pour a scoop of dough into the center of the hot skillet.

Spread the dough in a pancake-shaped circle. Fry for about 1-1.5 minutes. one side.

Gently turn the pancake over and fry on the other side. Use all the dough. Let the pancakes cool slightly.

For the filling, boil hard-boiled eggs, peel and cut into small cubes. Peel the onion and chop finely, fry in vegetable oil. Cut the champignons into cubes or thin slices, fry until tender. Cool the filling, mix with eggs, finely chopped dill, mayonnaise and salt and pepper.