Lenten pancakes with a hearty mushroom filling

4 servings

90 minutes

Buckwheat with mushrooms is an eternal classic that will never harm or bore our people. And if the champignons in the filling can get lost, it is worth adding at least one white one (it does not matter, defrosted or dry , ground into powder), and your Lenten dish will blossom and smell of the forest aroma. If you have yesterday's buckwheat porridge left at home, eating it will be much more exciting if you pack it in an appetizing pancake bag.

Energy value per serving

• Calories: 502.8
• Proteins: 14.5g
• Fats: 11.7g
• Carbohydrates: 88.7g

Ingredients

• Carbonated water: 600 ml
• Sugar: 40 g
• Wheat flour: 260 g
• Buckwheat groats: 150 g
• Onion: 1 head
• Champignons: 400 g
• Garlic: 2 clove
• Vegetable oil: 2 tbsp
• Green onions: to taste
• French Herb Blend: to taste
• Salt: to taste

Cooking steps

1. Prepare all the ingredients.

2. Pour soda into a bowl, add a pinch of salt, sugar and stir until everything dissolves.

   Required ingredients:

   • Carbonated water: 600 ml
   • Salt:  to taste
   • Sugar: 40 g

3. Sift the flour into another bowl.

   Required ingredients:

   • Wheat flour: 260 g

4. Gradually, while carefully mixing the dough with a large whisk, add flour to the bowl with water. It should result in a liquid dough of uniform consistency. If it is too runny, add a little more flour.

   Required ingredients:

   • Wheat flour: 260 g

5. Pour vegetable oil into the dough and mix well. Leave for 15 minutes at room temperature.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

6. Heat a non-stick skillet and grease it with vegetable oil. Pour a ladle of batter into the skillet and spread it in circular motions.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

7. When the pancake is browned, flip it and let it brown on the other side. Transfer the pancake to a plate and grease it with vegetable oil. Continue making pancakes until the batter runs out.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

8. Rinse the buckwheat and boil until cooked.

   Required ingredients:

   • Buckwheat groats: 150 g

9. Chop the onion finely and the mushrooms coarsely.

   Required ingredients:

   • Onion: 1 head
   • Champignons: 400 g

10. Heat vegetable oil in a pan, add mushrooms, and fry for 5-7 minutes until the moisture evaporates.

    Required ingredients:

    • Vegetable oil: 2 tablespoons
    • Champignons: 400 g

11. Add onion, sprinkle with dried herbs, and fry, stirring until the mushrooms and onion are browned.

    Required ingredients:

    • Onion: 1 head
    • French Herb Blend:  to taste

12. Add the pressed garlic, mix, and fry for another 20 seconds.

    Required ingredients:

    • Garlic: 2 cloves

13. Mix the mushrooms with buckwheat and add salt if needed.

    Required ingredients:

    • Salt:  to taste

14. Stuff the pancakes, gather the edges like a pouch, and tie with green onion.

    Required ingredients:

    • Green onions:  to taste