Buckwheat Pancakes with Mushroom Ragout
⏳ Time
1 hour 15 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Buckwheat pancakes with mushroom ragout
Ingredients
- Wheat Flour - ¾ cup
- Buckwheat Flour - ¼ cup
- Milk - 1.3 cups
- Eggs - 2 pieces
- Water - ¼ cup
- Salt - ¼ teaspoon
- Mushrooms - 15.9 oz
- Butter - 2 tablespoons
- Dry Sherry - ½ cup
- 35% Cream - 7 fl oz
- Spinach - 4.9 oz
- Goat cheese - 3.9 oz
- Parsley - 1.4 oz
- Fresh Thyme - ½ teaspoon
- Sour Cream - 4 tablespoons
- Dried Porcini Mushrooms - 0.4 oz
- Grated Cheese - 2.6 oz
Step by Step guide
Step 1
Pancake batter: mix ¾ cup of wheat flour and ¼ cup of buckwheat flour.
Step 2
Add 1.3 cups of milk and 2 eggs. Mix well.
Step 3
Add ¼ cup of water, ¼ teaspoon of salt, and pepper to taste. Mix again.
Step 4
Mushroom ragout: sauté the mushrooms in butter over high heat until they are soft and start to release their juices.
Step 5
Add sherry and ground dried porcini, and simmer over high heat until most of the sherry evaporates.
Step 6
Season with salt and pepper, then add the cream.
Step 7
Cook over high heat until the sauce thickens.
Step 8
Keep warm until serving.
Step 9
Stuffed pancakes: preheat the oven to 482°F.
Step 10
Sprinkle each pancake with grated cheese.
Step 11
On top of the cheese, place ¼ cup of spinach and ⅛ of the mushroom ragout.
Step 12
Sprinkle with goat cheese.
Step 13
Roll the pancake into a log and place it seam-side down on a baking sheet.
Step 14
Cover the baking sheet and warm the pancakes in the oven for 10-15 minutes.
Step 15
Serve drizzled with sour cream.
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