Oat pancakes with mushroom filling

Ingredients for 4 servings:

• 350 g wheat flour, type 1050
• 200 g oat flakes
• 1 tsp baking powder
• 400 ml milk
• 4 eggs
• 50 ml mineral water
• 2 tsp, heaped vegetable broth, instant
• Salt
• pepper
• possibly oil for frying
• 750 g mushrooms
• 1 onion(s)
• 500 g quark, OR:
• 250 ml Cremefine, for cooking
• 1 bunch of chives
• salt and pepper
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Combine the flour with the oats, baking powder, salt, pepper, and vegetable stock. Add the milk and eggs and mix to form a pancake batter (the amounts may vary slightly depending on the desired batter consistency). Finally, add the mineral water and mix again, seasoning if desired. Let the batter stand for a while. Dice the onion and fry in oil. Add the mushrooms, slice them, and fry for about 5 minutes, turning occasionally. Heat a little oil in a second pan (depending on the pan) and use the batter to make pancakes of any size. There are two options for the sauce: You can either deglaze the mushrooms with Cremefine and season to taste. You can also make a herb quark. To do this, season the quark with chives, salt, pepper, and a little sugar to taste. You can then mix this with the mushrooms in any ratio. Serve the finished pancakes with the mushroom sauce or with the mushrooms and quark.