John Myers
Stuffed Pancakes with Mushrooms
The perfect stuffed pancakes with mushrooms recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 100 g Flour
- 125 ml Milk
- 125 ml Water
- 1 Msp Baking powder
- 500 g Mixed mushrooms or mushrooms out of season
- 200 g Pork belly
- 2 Shallots
- 1 bunch Parsley
- 0,5 bunch Sage
- Sea salt from the mill
- Pepper from the grinder
- Butter
- Olive oil
- Vegetable oil
- First make the pancake batter. Sift the flour into a bowl and mix with the baking powder. Add a pinch of salt, beat the eggs in a well and stir with the water and milk to a smooth dough. Let stand covered for about 15 minutes.
- Cut the mushrooms into fine strips, dice the bacon and shallots. Finely chop the sage and parsley. Put on a pan and fry the bacon and shallots in a mixture of olive oil and butter. When both have become translucent, add the mushrooms and let them stew. Season with salt and pepper and add the herbs.
- Bake the pancakes in a second pan. When the dough beats, turn it over and cover the fried side with the mushroom filling. Now fold the pancakes and serve with a baguette and a little herb butter.
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