Pancakes with Mushrooms
Yield
6 servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
vegetable oil
|
|
| Stuffing | |||
| 2 | tablespoons |
butter
|
|
| 1 | each |
onions
sliced |
|
| 10 | ounces |
mushrooms
sliced |
|
| 2 | tablespoons |
water
|
|
| 2 | each |
white bread
slices |
*
|
| 1 | x |
salt
and pepper |
*
|
| 3 | tablespoons |
bread crumbs
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
vegetable oil
|
|
| Stuffing | |||
| 3E+1 | ml |
butter
|
|
| 1 | each |
onions
sliced |
|
| 289 | ml/g |
mushrooms
sliced |
|
| 3E+1 | ml |
water
|
|
| 2 | each |
white bread
slices |
*
|
| 1 | x |
salt
and pepper |
*
|
| 45 | ml |
bread crumbs
|
|
| 3E+1 | ml |
butter
|
|
Directions
Heat the butter in a skillet, add onions, and fry until golden.
Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes.
Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper.
Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely.
Roll each stuffed pancake in leftover batter and in bread crumbs.
Fry in hot butter until golden on both sides.
