Tender Pancakes with Mushroom Filling

Baking and Desserts | Russian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

That's it! If you don't want cheese and don't want a roll, you simply get pancakes with filling!

Ingredients

Chicken Egg - 2 pieces
Vegetable Oil - 1 fl oz
Sugar - 4 teaspoons
Vanilla salt - to taste
Wheat Flour - 3 tablespoons
Pickled Chanterelles - 6 pieces
Cheese Spread - 3.5 oz
Dill - to taste
Milk - to taste
Dry yeast - 0 oz

Step by Step guide

Step 1

Break 1 egg, add 2 teaspoons of sugar, and whisk with a whisk. Gradually add some flour and continue whisking. Add milk.

Step 2

Add vanilla sugar (I only sprinkle it for aroma), yeast (I somehow also add it by eye, for these proportions — literally a pinch), continue whisking to saturate the future dough with oxygen as much as possible.

Step 3

In a separate bowl, beat the egg white from the second egg (the yolk can be fried with cheese or used for eggnog (for those who like it!) and add sugar (2 teaspoons) — whisk with a clean, dry (!!!) whisk until frothy. Pour the egg white mixture into the dough, add vegetable oil, and whisk again.

Step 4

Heat a frying pan with vegetable oil (you can add a teaspoon of butter), add finely chopped mushrooms, let them brown slightly, and add finely chopped dill.

Step 5

Pour the batter over the mushrooms. Watch for the batter to start bubbling slightly, place thin slices of cheese on one half of the pancake, fold the pancake in half, and then again — it should form a roll.