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Teremok-Style Pancakes with Cooked-In Mushroom Filling

Pretty, tasty pancakes that vanish off the table in no time. There are especially many pancake recipes out there, and I love these Teremok-style pancakes with a pripyok — a filling cooked right into the batter, the way the Teremok pancake house makes them. Come make them along with us. You'll need not just the batter but also the pripyok filling — we're big fans of fried mushrooms with onion.

Maria KruusAuthor avatar
Recipe author
Pancakes teremok with baking
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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 19 % 6 g
Fats 22 % 7 g
Carbohydrates 59 % 19 g
163 kcal
GI: 16 / 0 / 84

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Set the batter aside to rise.

  3. Step 3:

    Step 3

    Add the yolks with the butter, and return it to a warm spot.

  4. Step 4:

    Step 4

    Then fold in the beaten egg whites.

  5. Step 5:

    Step 5

    Mushrooms with onion.

  6. Step 6:

    Step 6

    Sauté them.

  7. Step 7:

    Step 7

    Pancakes with a cooked-in filling are easy to fry.

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Step 9:

  • For the filling, take button mushrooms or any of your other favorites, clean them, and slice them. Chop some green or yellow onion. Heat oil in a skillet, add the onion first, and once it's lightly browned, add the mushrooms. When the mushrooms are done, transfer them to a separate bowl. Now make the pancake batter: warm the milk, add the sugar and stir to dissolve, then add the yeast. Gradually add the flour at the end. Mix the batter and leave it in a warm place for 2 hours — you can set the bowl of batter inside a larger bowl of hot water to help it along. After 2 hours, add the yolks mashed with salt and melted butter. Let the batter rise for another hour. Beat the egg whites to stiff peaks and fold them in. Heat a skillet, drop on some of the mushroom filling, then pour the batter over it — do this for each pancake. Enjoy!

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

  • Forest mushrooms - 21  kcal/100g
  • 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
  • Pressed yeast - 109  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
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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