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Savory Pancakes with Herbs and Mushrooms

These pancakes will add some variety to the family menu! They're ordinary pancakes turned savory with pickled mushrooms and fragrant fresh herbs stirred in. You can really use any mushrooms here — pickled or fresh, whatever kind you like. They make a hearty, delicious breakfast or dinner, and they're nice enough to serve to guests. The clever part of this recipe is the all-purpose dry pancake mix you make ahead: it keeps for a long time and you use it as needed, which is handy, practical, and a real time-saver.

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Pancakes with herbs 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 15 % 6 g
Fats 21 % 8 g
Carbohydrates 64 % 25 g
201 kcal
GI: 8 / 0 / 92
  • First we'll make an all-purpose dry mix. You can use it for pancakes, crêpes, flatbreads, cookies, and other baked goods. It couldn't be simpler: in a medium bowl, combine pre-sifted flour with the baking powder, baking soda, sugar, and salt. Mix thoroughly, then transfer to a zip-top bag. Stored in a dry, cool place, this mix keeps for 8 months. Make as much as you like, just scaling the ingredients up proportionally. Now on to the pancakes themselves. Start by putting the pickled mushrooms in a colander, rinsing them well to wash off the excess salt, and letting them drain over a bowl. Cut the mushrooms into pieces if they're large; smaller ones can stay whole. You can swap the pickled mushrooms for any others — pickled or fresh (fresh ones should be boiled and/or fried first). Wash the fresh thyme and green onion, pat them dry with a paper towel, and chop them fine. Put them in a small bowl for now. Add the chopped mushrooms, pour in the olive oil, and add the salt and ground black pepper. Mix well and set aside. Measure out 240 grams of the dry mix into a large bowl and whisk it lightly with a fork (especially if you made the mix a while ago) to aerate it — this gives you fluffier pancakes. Pour in the milk, crack in the eggs, and whisk everything until smooth. Heat a skillet over medium heat and grease it with olive oil before the first pancake. When the pan is hot enough, ladle on two tablespoons of batter and top with a spoonful of the filling. Spread the filling over the surface, pressing lightly. Fry for 3 minutes (until golden), then flip and cook another 2–3 minutes. Stack the finished pancakes on a wide flat plate, brushing each with melted butter if you like. Serve hot. Enjoy!

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

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  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
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Baking powder - 79  kcal/100g
  • Baking soda - 0  kcal/100g
  • Gorkushki - 19  kcal/100g

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