Pancakes with milk, peppers and mushrooms
It is not necessary to wrap the filling in the pancake - it can be baked to the pancake while frying. The pancake recipe is traditional, with milk and mushrooms, bell peppers and green onions are used as a topping. Pancakes with baked mushrooms and peppers are easy to prepare and are no less delicious than conventional pancakes with stuffing. Products (for 4 servings)
For the pancakes:
Milk - 500 ml
Wheat flour - 200 g (1.5 cups of 200 ml)
Eggs - 2 pcs.
Vegetable oil - 2 tablespoons + for frying
Sugar - 2 tablespoons
Salt - 1-2 pinches
*
For stuffing:
Mushrooms - 300 g
Sweet pepper - 130 gr (1 pc.)
Green onions - 30 g
Salt - to taste
Ground pepper - to taste
Vegetable oil (for frying) - 2 tbsp
Prepare the products according to the list.
First, prepare the batter for the pancakes.
In a deep bowl combine milk, vegetable oil (2 tablespoons), eggs, sugar and salt. Mix thoroughly until homogeneous.
In portions, stirring each time, whisk flour through a fine sieve.
Mix with a whisk.
Pancake batter with milk consistency should be homogeneous, fairly fluid and flow down from a spoon or spatula in a thin stream.
Leave the batter on the table for about 15-20 minutes so that the gluten is released from the flour - this will make the pancakes smooth and elastic and prevent them from tearing when baked.
While the pancake batter "rests" - you can prepare the filling.
Clean the mushrooms from the upper film on their caps. Cut the mushrooms into small pieces.
Heat vegetable oil (2 tablespoons) in a frying pan on maximum heat. Put the mushrooms in the pan and fry, stirring occasionally, for about 7 to 10 minutes, until soft and the liquid has evaporated.
Wash the bell peppers and remove the stalks and seeds. Cut pepper flesh into small cubes. Rinse green onions and finely chop them with a knife.
When the liquid has evaporated from the mushrooms, add the chopped bell peppers to the pan. Reduce heat to medium and stir-fry, stirring occasionally, for about 5 minutes, until peppers are soft.
Add the green onions, stir, and remove the pan from the heat.
The filling for the pancakes is ready, the batter has settled, - you can proceed to fry the pancakes.
Grease a frying pan with vegetable oil and heat well over medium heat.
Pour about a spoonful of batter into the frying pan and spread it across the bottom, gently tilting the frying pan sideways.
Immediately, while the batter is still liquid, sprinkle the surface of the pancake with about 1 tbsp of the mushroom filling and press lightly with a spatula. Fry the pancake over medium heat for about 3-4 minutes.
Gently pry the edge of the pancake with a spatula and flip it to the other side. The filling is well "baked" into the pancake, so it holds up when flipped. Fry the pancake for about 1-2 minutes more.
Remove the pancake from the pan to a plate and proceed to fry the next one.
Prepare all the pancakes in the same way, greasing the pan with vegetable oil, if necessary.
The pancakes, once baked, must be stacked on top of each other - this way they will stay warm as long as possible.
The amount I gave you was 10 pancakes (in a 20 cm pan).
The pancakes in milk, with a topping of sweet peppers, mushrooms and green onions, are ready.
Serve them to the table, if you wish, topped with sour cream.
Bon appetit