Tender pancakes with mushroom filling
2 servings
20 minutes
Tender pancakes with mushroom filling are a true gastronomic delight from Russian cuisine. Their uniqueness lies in the combination of airy dough with fragrant mushroom filling, complemented by dill and melted cheese. The mushrooms give the dish a pleasant texture and rich flavor, while the cheese makes it even softer and stretchier. These pancakes are perfect for both breakfast and a cozy dinner. Historically, such dishes emerged as a variation of traditional Russian pancakes adapted to regional tastes and preferences. By adding protein foam, the dough becomes especially airy, turning the cooking process into a true art form. They can be served as a standalone dish or with a delicate sour cream sauce or aromatic herbal tea, creating an ideal harmony of flavors.
1
Break 1 egg, add 2 teaspoons of sugar, and whisk. Add a little flour and continue whisking. Add milk.
- Chicken egg: 2 pieces
- Sugar: 4 teaspoons
- Wheat flour: 3 tablespoons
- Milk: to taste
2
Add vanilla sugar (I only sprinkle it for aroma), yeast (for some reason I also add it by eye, just a pinch for these proportions), continue whisking — to saturate the future dough with oxygen as much as possible.
- Vanilla sugar: to taste
- Dry yeast: 1 g
3
In a separate container, beat the egg white from the second egg (the yolk can be fried with cheese or used for eggnog if you like!) and add sugar (2 teaspoons) - whisk with a clean, dry (!!!) whisk until frothy. Pour the egg white mixture into the dough, add vegetable oil, and whisk again.
- Chicken egg: 2 pieces
- Sugar: 4 teaspoons
- Vegetable oil: 50 ml
4
Heat a pan with vegetable oil (you can add a teaspoon of butter), add finely chopped mushrooms, let them brown slightly, and add finely chopped dill.
- Vegetable oil: 50 ml
- Button mushrooms: 6 pieces
- Dill: to taste
5
Cover the mushrooms with dough. Watch for the dough to start bubbling slightly, place thin slices of cheese on one half of the pancake, fold the pancake in half, then again — it should form a tube.
- Cheese: 100 g
