Pancakes with chicken and mushrooms
6 servings
90 minutes
Chicken and mushroom pancakes are the embodiment of coziness and home warmth. This recipe originates from Russian cuisine, where pancakes have always held a special place as a symbol of hospitality. Tender chicken fillet sautéed with onions and mushrooms gains a rich flavor from cream and cheese, creating a harmony of textures – from crispy crust to juicy filling. These pancakes are perfect for a family dinner or a cozy Sunday breakfast. They are great as a standalone dish but become even tastier with a spoonful of sour cream or fresh herbs. Fried to golden perfection, they tempt with their aroma and promise true gastronomic delight.
1
Prepare all the ingredients. You can freeze the chicken fillet for half an hour to make it easier to cut.
2
Cut the chicken fillet into small cubes. Add 15 grams of flour to the chicken and mix to coat the pieces evenly.
- Chicken breast fillet: 250 g
- Wheat flour: 225 g
3
Chop the onion and mushrooms into small cubes.
- Onion: 1 head
- Button mushrooms: 200 g
4
Heat half of the vegetable oil in a pan and sauté the onion until translucent.
- Vegetable oil: 80 ml
5
Add mushrooms, season with a little salt, and continue frying, stirring until the moisture from the mushrooms evaporates.
- Button mushrooms: 200 g
- Salt: to taste
6
Add chicken, stir, and fry until the meat changes color.
- Chicken breast fillet: 250 g
7
Pour in the cream and bring to a boil.
- Cream 20% fat: 80 ml
8
Grate the cheese and add it, season with salt and pepper to taste. Remove from heat.
- Cheese: 70 g
- Salt: to taste
- Ground black pepper: to taste
9
For the pancakes, whisk the eggs with sugar and ¼ teaspoon of salt until the sugar dissolves.
- Chicken egg: 3 pieces
- Sugar: 30 g
- Salt: to taste
10
Pour in 100 ml of warm milk and stir.
- Milk: 500 ml
11
Sift the remaining flour with baking soda and mix thoroughly with a whisk until a uniform thick, sticky dough forms.
- Wheat flour: 225 g
- Baking soda: 0.3 teaspoon
12
In several steps, mix the remaining milk into the dough. Add the remaining vegetable oil and mix again. Leave the prepared dough for 15-20 minutes.
- Milk: 500 ml
- Vegetable oil: 80 ml
13
Grease the pan with vegetable oil and fry the pancakes on both sides.
- Vegetable oil: 80 ml
14
Line a baking tray with parchment paper. Place filling in the center of each pancake and fold the edges from all four sides to leave a window in the center. Send the pancakes to an oven preheated to 200 degrees for 5-7 minutes.
15
Serve the pancakes decorated with small sprigs of dill.
- Dill: to taste
