Yeast pancakes with mushrooms and cheese
12 servings
80 minutes
Yeast pancakes with mushrooms and cheese are a refined dish of European cuisine that combines the lightness of the dough with the rich flavor of mushrooms and the tenderness of melted cheese. Yeast pancakes have a porous, light texture that makes them particularly appetizing. The mushroom filling adds a forest aroma, while the stretchy cheese complements the harmony of flavors. These pancakes are perfect for a cozy family breakfast or a festive table. They can be served with herbs, sour cream, or a light sauce. Such a dish not only delights the taste but also warms the soul, creating an atmosphere of home comfort.
1
Activate the yeast. Dissolve sugar and yeast in warm water, stir, and let sit for 10 minutes.
- Water: 125 ml
- Sugar: 1 tablespoon
- Dry yeast: 1 teaspoon
2
After 10 minutes, pour warm milk into the yeast mixture and add sifted flour and baking powder.
- Milk: 250 ml
- Wheat flour: 155 g
- Baking powder (raising agent): 1 teaspoon
3
Whisk until smooth. The batter will be quite liquid. Let it sit for 20 minutes.
4
Sauté the onion lightly, then add chopped mushrooms, salt, and pepper. Fry for about 15 minutes (until cooked or liquid evaporates). Grate the cheese on a fine grater. Heat the pan well without greasing it beforehand (this is essential!). Pour 2.5 tablespoons of batter in the center. Fry until the pancake is covered with holes and its surface is dry. (Fry only on one side)
- Onion: 1 head
- Fresh mushrooms: 300 g
- Salt: to taste
- Ground black pepper: to taste
5
We take the pancake off the heat. We fry the pancakes from all the batter like this, but do not stack them on top of each other to prevent sticking (once they cool, you can stack them). They should not be too browned on the other side, so adjust the heat on the stove. I even adapted to fry three at once, but I still recommend frying one at a time for round shapes. You can use two pans. I ended up with 20 pancakes (the number depends on the diameter and thickness, don't make them too thin or too thick).
6
Now let's start wrapping. Place 1 tablespoon of mushroom filling in the center of the pancake. Top with cheese. Pinch the edges of the pancake on one side almost to the middle. Then do the same on the second and third sides as shown in the photo. The edges stick well; just be careful not to dry them out in the pan. This way, fill all pancakes. Then place them on a baking sheet and put in a hot oven at 180°C for 10 minutes to melt the cheese.
- Fresh mushrooms: 300 g
- Hard cheese: 100 g
