Champignon Pancakes
by Editorial Staff
Dinner is long over and would you like a snack? Make champignon pancakes with this recipe! And if you quickly manage to satisfy your hunger, then the remaining pancakes can be heated in the oven in the morning and served for breakfast.
Cook: 30 mins
Servings: 2
Ingredients
- Fresh champignons – 300 g
- Eggs – 3 pcs.
- Medium-sized onion – 1 pc.
- Flour – 3 tbsp
- Salt – 0.25-0.5 teaspoon (to taste)
- Vegetable oil (for frying) – 5 tbsp
For filling:
- Sour cream (or mayonnaise) – 3 tbsp
- Garlic (optional) – 1 clove (to taste)
- Fresh greens – to taste
Directions
- Prepare all required ingredients. Wipe the champignons with a damp kitchen towel. Sift flour.
- Peel the onion and grate it on a coarse grater.
- Place the onion in a deep bowl. Grate mushrooms there on a coarse grater.
- Beat eggs to the onion with mushrooms and add sifted flour and salt.
- Stir until smooth.
- Preheat a skillet with vegetable oil. Put a tablespoon of dough into hot oil in batches, forming pancakes.
- Fry mushroom pancakes over medium heat for 2-3 minutes on each side, until golden brown. Do not cover with a lid! Add oil as needed.
- Put the finished mushroom pancakes on paper towels to remove excess fat, and then transfer to a plate. It turned out 14 pancakes.
- If the pancakes have cooled down faster than you had time to eat them, or you are quickly satiated, and there is still a decent mountain of pancakes, then they can be reheated in the oven at 180 degrees for 5 minutes.
- Serve pancakes with mayonnaise or sour cream, which, if desired, can be mixed with garlic squeezed through a press. Garnish with fresh herbs when serving.
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