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Pancake Bags with Chicken and Mushrooms

This original dish is guaranteed to delight and surprise family and guests alike! Sure, stuffed pancakes are nothing new — but pancake bundles are a whole different matter, aren't they? Kids and adults both love them, and you can tuck in just about any filling. My personal favorite, though, is chicken and mushroom, and that's exactly what we're making today.

alena•♫Author avatar
Recipe author
Pancake bags with chicken and mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 7 g
Fats 26 % 7 g
Carbohydrates 48 % 13 g
139 kcal
GI: 23 / 0 / 77
  • First, make the pancakes: 1. Sift the flour and mix it with the baking powder, salt, and sugar. 2. Pour the milk into a bowl and crack in the eggs. Whisk them together. 3. Add the flour mixture to the bowl a little at a time, whisking on low speed. 4. Pour in the vegetable oil and whisk again. The batter should be fairly thin. 5. Heat a skillet well and brush it with vegetable oil. 6. Cook the pancakes on both sides — they cook quickly. Stack the finished pancakes on a plate, brushing each one with butter. Once the pancakes are done, make the filling: 7. Cut the chicken breast into small pieces. 8. Heat 1 tablespoon of vegetable oil in a skillet, add the meat, and fry over high heat for 5 minutes, stirring now and then. Reduce the heat to medium. 9. Pour in the water, cover, and simmer the meat for 10 minutes. 10. Meanwhile, cut the mushrooms into small pieces. Add them to the skillet, stir, and simmer everything together for 10 minutes, until tender. Remove from the heat. 11. Peel the carrot and onion and finely chop both. Sauté them in a separate skillet in ½ tablespoon of vegetable oil until golden. 12. Add the vegetables to the chicken and mushrooms and stir. 13. Finely chop the dill and parsley and add them to the skillet. 14. Season with salt and spices and stir everything together. Now that the filling is ready, assemble the bundles: 15. Spoon the filling onto each pancake and top it with 1 teaspoon of sour cream. 16. Gather each pancake up into a little bag and tie it closed with a chive. The bundles are ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • White mushrooms - 24  kcal/100g
  • Parsley - 45  kcal/100g
  • Dill - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dry seasonings - 240  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Chives - 30  kcal/100g

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