Thin pancakes with buckwheat and mushrooms
Miscellaneous / / December 31, 2020
With the new filling, the taste of the usual dish will change. And after baking in the oven, pancakes with buckwheat and mushrooms will become even rounder and more appetizing.
- Recipe author: Irina Sakharova
- After preparation, you will receive 3 servings
- Cooking time: 15 minutes
- Prep time: 75 minutes
- Total recipe preparation time: 90 minutes
Ingredients
- Buckwheat 80 g
- Salt to taste
- Dried mushrooms 50 g
- Onion 1 piece
- Vegetable oil 1 tbsp. the spoon
- Butter 50 g
- Egg 1 piece
- Salt 1 pinch
- Sugar 1 tbsp. the spoon
- Milk 200 ml
- Vegetable oil 1-2 tbsp. spoons
- Flour 5-6 tbsp. spoons
- Baking powder 1 tsp the spoon
Cooking method
-
Cook buckwheat in salted water. While it is cooking, pour boiling water over the mushrooms so that they steam.
How to cook buckwheat correctly: step by step instructions
-
Drain the mushrooms and rinse them under the tap. Pour in clean water, put on fire and cook for 40 minutes. Then fold in a colander.
If you want, you can salt the mushrooms to taste.
Cut the onion into half rings. Brown in oil and mix with mushrooms.
After a few minutes, add buckwheat and leave to cool while preparing the pancakes.
Beat eggs with salt and sugar. Pour in warm milk with vegetable oil and mix well.
While stirring, add the flour and baking powder little by little. You should have a fairly thin pancake batter.
Bake pancakes brown on both sides. Place in each filling and wrap.
Grease the mold with butter and put the pancakes in it. Place a piece of butter on each.
Send the stuffed pancakes with buckwheat to an oven preheated to 180 ° C for 10-15 minutes.
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