Pancakes with toppings and trout
4 servings
40 minutes
Recipe from the restaurant menu of the Siberia bath and spa complex.
1
Pour room temperature milk into a saucepan, add chicken eggs, and whisk.
- Milk: 500 ml
- Chicken egg: 3 pieces
2
Then add salt, 40 grams of sugar, and vegetable oil. Mix well.
- Salt: 5 g
- Sugar: 40 g
- Vegetable oil: 20 ml
3
Then gradually add the sifted flour while constantly mixing with a whisk, preventing the formation of lumps.
- Wheat flour: 250 g
4
Mix the dough until smooth and let it rest at room temperature for 15-20 minutes.
5
Cut the white mushrooms (peeled and thawed) into small strips.
- Porcini mushrooms: 120 g
6
Slice the shallot into half rings.
- Shallot: 80 g
7
Heat the pan and pour in some vegetable oil.
- Vegetable oil: 20 ml
8
Fry the mushrooms until golden, add the onion and fry until cooked.
- Porcini mushrooms: 120 g
- Shallot: 80 g
9
Season with salt and pepper, add chopped fresh parsley leaves and sliced green onions.
- Salt: 5 g
- Parsley leaves: 8 g
- Spring onion: 8 g
10
Heat the pancake pan and pour a thin layer of pancake batter.
- Wheat flour: 250 g
11
Immediately add the mushrooms before it is baked. Once it browns, flip it over and cook the other side.
- Porcini mushrooms: 120 g
12
Do the same with the other pancakes.
13
Serve with lightly salted trout and sour cream.
- Lightly salted trout: 240 g
- Sour cream: 200 g