Yeast Pancakes with Mushrooms and Cheese

Appetizers | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve with sour cream!

Ingredients

Wheat Flour - 5.5 oz
Milk - 8 fl oz
Water - 4 fl oz
Baking Powder - 1 teaspoon
Dry yeast - 1 teaspoon
Hard Cheese - 3.5 oz
Fresh Mushrooms - 10.6 oz
Onion - 1 head
Salt - to taste
Vegetable Oil - 0 fl oz
Sugar - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Activate the yeast. Dissolve the sugar and yeast in warm water, stir, and let sit for about 10 minutes.

Step 2

After 10 minutes, pour the warmed milk into the yeast mixture and add the sifted flour and baking powder.

Step 3

Mix with a whisk until smooth. The batter will be quite liquid. Let it sit for 20 minutes.

Step 4

Sauté the onion lightly, then add the chopped mushrooms, season with salt and pepper. Cook for about 15 minutes (until done or the liquid evaporates). Grate the cheese on a fine grater. Preheat the skillet without greasing it (this is essential!). Pour 2.5 tablespoons of batter into the center. Cook until the pancake is covered with holes and the surface is dry. (Cook only on one side)

Step 5

Remove the pancake from the heat. Cook the pancakes from the remaining batter in the same way, but do not stack them on top of each other to prevent sticking (once they cool, you can stack them). The underside should not be overly browned, so adjust the heat on the stove. I have even managed to cook three at a time, but I recommend doing one at a time for round shapes. You can use two skillets. I ended up with 20 pancakes (the number depends on the diameter and thickness; do not make them too thin or too thick).

Step 6

Now let's proceed to the filling. Place 1 tablespoon of mushroom filling in the center of the pancake. Add some cheese on top. Pinch the edges of the pancake on one side almost to the middle. Then do the same on the second and third sides as shown in the photo. The edges stick well, just be careful not to over-dry them in the skillet. Fill all the pancakes this way. Then place them on a baking sheet and into a preheated oven at 180°C (356°F) for 10 minutes, until the cheese melts.