Search
by Ingredient

Pancakes with Mushrooms

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by amrcngrl106

YIELD

6 servings

PREP

20 min

COOK

45 min

READY

1 hrs

Ingredients

Batter
1 237
CUP ML MILK
2 2
LARGE LARGE EGGS
1 237
½ 118
CUP ML WATER
½ 2.5
TEASPOON ML SALT
3 45
TABLESPOONS ML VEGETABLE OIL
Stuffing
2 3E+1
TABLESPOONS ML BUTTER
1 1
EACH EACH ONIONS
sliced
10 289
OUNCES ML/G MUSHROOMS
sliced
2 3E+1
TABLESPOONS ML WATER
2 2
EACH EACH WHITE BREAD
slices *
1 1
X X SALT
and pepper *
3 45
TABLESPOONS ML BREAD CRUMBS
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 265 58% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 317mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 3%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe