Pancakes with mushrooms
Various types of pancakes are very popular in Russia. They could be thin or thick, large or small, with yeast or without, served with jam, butter, honey, berries, caviar, cured or smoked fish, stuffed with meat, eggs, onion, potatoes, or mushrooms.
Pancakes could be served not only for breakfast or brunch. Stuffed with meat or mushrooms they are very good for dinner.
Lately I’ve been seeing a trend that savory pancakes with various fillings are gaining popularity in the United States. I’m happy because it’s a new chapter in the American cooking, it is a new culinary Klondike.
Enjoy today’s new trend savory pancakes with mushrooms: breakfast for dinner.
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp sugar
- 2 ½ cups buttermilk
- 2 eggs
- 2 tbsp melted butter
For the filling
- 1 ½ – 2 lb mushrooms or cremini mushroom
- 1 small onion, finely chopped
- ½ – 2/3 cup heavy cream
- Black pepper
- Olive oil for frying
Clean the mushrooms with a paper towel and slice them or chop finely.
In a frying pan heat the olive oil and sauté onion until transparent for 5 minutes.
Add the mushrooms, salt, black pepper, increase the heat and fry the mushrooms until they start to change the color (for about 5 minutes).
Stir in the cream and cook until the sauce thickens, for about 5 minutes.
Make pancake batter. Make pancakes pouring one soup ladle of batter on a heated and greased griddle or a pan.
Serve pancakes with mushrooms on a side.
Transfer one pancake on a plate and pour mushroom filling on top.
Cook with pleasure!