Bakery products

Pancakes with mushroom filling

Pancakes with mushroom filling

Ingredients for making pancakes with mushroom filling

For pancakes

  1. Flour 150 grams
  2. Water 450-500 milliliters
  3. Vegetable oil 2 tablespoons
  4. Salt 1 teaspoon
  5. Soda 1/2 teaspoon

For filling

  1. Mushrooms 500 grams
  2. Onion 1 piece
  3. Vegetable oil 3 tablespoons
  4. Salt to taste
  5. Pepper to taste
  • Main ingredients: Onion, Mushrooms, Flour
  • World Cuisine


Frying pan, plate, mixer, kitchen knife, cutting board.


Step 1: knead the pancake dough.

Use cold water for cooking, mix it in a deep bowl with flour, vegetable oil, salt and soda (or baking powder). You can also use sparkling water by mixing it with ordinary (100 ml of carbonated and 350 ml of ordinary).

Stir the dough with a mixer until smooth.

Step 2: fry the pancakes.

Heat a little oil in a pan and fry thin pancakes on it.

Step 3: chop the mushrooms and onions.

Rinse the mushrooms (champignons here) and cut them into thin slices. Then dip in boiling water on 5 minutes, boil and fold in a colander.
Cut the onion with feathers.

Step 4: fry the mushrooms with onions.

Sauté the onion until golden brown over medium heat, stirring occasionally.

Add boiled mushrooms to the onion and simmer together for about 5-7 minutes. At the end, salt everything and pepper to taste.

Step 5: wrap the mushroom filling in pancakes.

Take one pancake, put mushroom stuffing on it and wrap everything in any way, even with a straw, even with an envelope, or even simply fold the pancake in half so that you don’t have to spend time on it.

Step 6: serve pancakes with mushroom filling.

Serve pancakes with mushroom filling as a snack or as a main dish, for example, on a fasting day. It is really very simple and very tasty. And pancakes, for which there is not enough mushroom filling, serve for dessert with honey.
Enjoy your meal!