John Myers
Mushroom Pancakes
The perfect mushroom pancakes recipe with a picture and simple step-by-step instructions.
- 125 g Flour
- 250 ml Milk
- 2 Pc. Eggs
- 1 pinch Sugar
- Salt pepper
- Oil
- 125 g Diced bacon
- 1 Pc. Onion
- 300 g Brown mushrooms
- 1 tbsp Tomato paste
- 100 ml Cream, alternatively 3 tbsp cream cheese and 150 ml vegetable stock
- Chopped fresh parsley
- For the pancake batter, mix the flour, milk, eggs, salt and sugar into a thin batter. Let it soak for about 15 minutes. If the dough is no longer thin enough, stir in another sip of the sparkling water.
- Bake about 5 pancakes one after the other in a pan heated with oil at medium temperature. Place in the oven at about 60 degrees.
- For the filling, leave the bacon in a pan. Peel and dice the onion and add. Cut the mushrooms into small slices and fry them briefly. Season with salt and pepper. Stir in tomato paste, toast briefly, then deglaze with cream. Bring to the boil and then simmer for a few minutes over low heat. Season to taste and, if necessary, add other spices. Stir in the parsley.
- Spread some of the filling on each pancake and then roll up. This fits z. B. a delicious salad. If you use cream cheese and broth (water is also possible) instead of the cream, the sauce has a slightly sour note. Tastes very tasty too.
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