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Pancakes with potatoes and mushrooms

Pancakes with potatoes and mushrooms

Delicious and filling, with a simple but wonderfully aromatic filling! These potato-and-mushroom pancakes are easy to make, especially if you have mashed potatoes left over from dinner. Add a little sautéed mushroom and onion to them and you're done—easy, fast, and so tasty!

Julia M.

Recipe author

Composition / ingredients

Servings:

Eggs

Milk

350

Water

150

Sugar

Flour

250

Vegetable oil

Salt

Dried mushrooms

Potatoes

700

Onion

Milk

150

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 20 % 6 g

Carbohydrates 63 % 19 g

147 kcal

GI: 42 / 0 / 58

Cooking method

Step 1:

How do you make potato-and-mushroom pancakes? Gather all the ingredients you'll need. Peel the potatoes and rinse them clean. You can use any mushrooms for the filling, but dried mushrooms are the most aromatic. Cover them with boiling water and let them stand for 20–30 minutes. Then rinse them well and chop them finely.
Step 2:

To make the pancake batter, whisk the eggs with the sugar and salt.
Step 3:

Add the milk and vegetable oil. Add the flour and stir it into the batter. At this point the batter will be thick.
Step 4:

Pour in the boiling water to scald the flour. This makes the pancake batter more elastic, so the pancakes are less likely to tear.
Step 5:

Adjust the consistency of the batter. It should be fairly thin—thin batter is what gives you delicate, thin pancakes.
Step 6:

Grease a hot pancake pan with oil and pour in a little batter.
Step 7:

Cook the pancakes. Stack them on top of one another and cover them with a lid so they don't dry out.
Step 8:

While you're making the pancakes, prepare the filling. Boil the potatoes until soft. Salt them. Then drain off the water and mash the potatoes, adding warm milk as you go.
Step 9:

Peel and finely chop the onion. Sauté the onion together with the mushrooms over low heat for 7–10 minutes. All the moisture will cook off the mushrooms and they'll start to brown a little.
Step 10:

Stir the mushrooms into the mashed potatoes.
Step 11:

Spread a little of the potato filling onto a pancake.
Step 12:

Fold in the edges and roll it up.
Step 13:

Brown the rolled pancakes a little in a hot skillet with a small amount of vegetable oil. They'll take on an appetizing crispy crust. Enjoy your meal!

Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Be prepared to need more or less flour than the recipe states. Go by the consistency of the batter rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
It's important to sift the flour to aerate it. That way your pancakes come out light and rise nicely as they cook.