Pancakes stuffed with a variety of porridges and fried onion rings are a hearty and appropriate dish of traditional Russian cuisine on any table. Champignons put it in a special category, and a handful of wild mushrooms will turn it into a real delicacy.

The recipe involves finely chopping the mushrooms and making a sticky porridge so that it holds securely inside each pancake envelope. Boiled rice can be supplemented with chopped egg and green onions.

These pancakes taste even better when cold. They are served with mayonnaise, sour cream or heavy cream. The remaining filling can be frozen for future use.

Ingredients

• 1 onion
• 150 g champignons
• 2+5 tbsp. l. vegetable oil
• 50 g long rice
• 1 chicken egg
• 250 l of liquid (water + milk)
• 2 pinches of salt
• 2.5 tsp Sahara
• 3 tsp flour
• spices

Preparation

1. Place washed long rice to cook in salted water. Peel the onion and cut into small cubes.

2. Washed and peeled champignons also need to be chopped, quite finely.

3. Pour a couple of tablespoons of frying oil into a preheated frying pan and add mushrooms and onions, fry for 5-6 minutes until the mushrooms are ready. Don't forget to add salt and spices.

4. Combine all ingredients for pancake dough in a saucepan: water and milk, sugar, salt, 3 tbsp. l. vegetable oil. Slowly add the sifted flour, stirring the dough with a whisk.

5. There should be no lumps in the finished pancake dough. Place it in a cool place for 20 minutes.

6. Place the cooked rice in a bowl and cool.

7. Add fried mushrooms and onions to the rice and stir. If the filling turns out too dry, you can add a little sour cream or even water.

8. Grease the pan with frying oil. Pour the batter for the first pancake. Fry on one side for a couple of minutes.

Pancakes, pancakes are a truly Slavic dish, dating back to prehistoric times. And it would seem that it could be simpler than flour, water and a hot frying pan. However, these simple ingredients, in the hands of a good housewife, have been transformed into culinary masterpieces since ancient times. And if you delve a little deeper into the cooking technology and the variety of pancakes, as well as the filling for them, you can write a separate treatise. Starting from meat and ending with jam - here is an incomplete list of products that are used to fill pancakes, or eaten, for example, with honey, sour cream, yogurt, jam. And naturally, different countries have their own characteristics of preparing pancakes and pancakes. And only among the Slavs they are a ritual dish for Maslenitsa.

Taste Info Pancakes

Ingredients

• For the test:
• milk – 500 ml;
• egg – 1-2 pcs.;
• salt – 2 pinches;
• flour – 250 g;
• sunflower oil – 50 ml;
• For filling:
• mushrooms – 200 g;
• boiled rice – 4 tbsp;
• green onion – 20 g;
• salt and ground black pepper to taste.

How to cook stuffed pancakes with mushrooms and rice

Prepare the pancake dough. Break the eggs into a bowl. One large one or two small ones are enough.

Pour milk into eggs.

Beat eggs with milk, add salt and flour, which it is advisable to sift beforehand. This simple procedure will enrich the flour with oxygen and remove unnecessary impurities.

Using a whisk or mixer, mix the dough thoroughly so that there are no lumps. Pour in 2-3 tablespoons of refined sunflower oil and mix well again. The pancake dough is ready.

Let the dough rest while you start filling the pancakes. Mushrooms, I have oyster mushrooms, wash and finely chop, place in a frying pan with refined sunflower oil. You can take any mushrooms. Champignons and, of course, forest mushrooms are well suited: chanterelles, honey mushrooms, boletus, boletus, porcini. Only forest vegetables must first be cleaned (except for chanterelles and honey mushrooms), boiled for 30 minutes, and then fried.

Simmer the mushrooms in a frying pan until all the liquid has evaporated.

Wash the green onions, chop finely and add to the mushrooms. Wash the rice. Boil water and put rice in it. Stir to prevent it from sticking to the bottom of the pan and cook until tender, 15-20 minutes. The ratio of rice to water is 1:2. Then drain the water and add the rice to the mushrooms and green onions.

Season the filling with salt and pepper to taste, stir.

Bake thin pancakes from the prepared dough. Pour a portion of dough into a hot frying pan with a ladle and distribute it evenly throughout the frying pan. Bake pancakes on both sides until golden brown.

Fill the pancakes. Place a tablespoon of filling on the edge of each pancake.

Fold the pancakes into an envelope.

Pancakes with mushrooms and rice are ready. Before serving, fry them in a frying pan until golden brown. Delicious with sour cream, non-sweet natural yogurt, and various sauces.

Pancakes are a simple but quite tasty dish. And if you decide to get creative or experiment, you can prepare pancakes with various fillings. Personally, I really like it, with meat, fruit and mushrooms. Typically, pancakes with fillings are made from unleavened dough. But today I want to suggest making you pancakes in a slow cooker from sour dough stuffed with mushrooms, boiled rice and eggs.

Making these pancakes is quite easy and simple. Even a novice housewife can prepare them. Pancakes with mushrooms, rice and eggs, cooked in a slow cooker, turn out very tasty and satisfying. It seems to me that this is the best filling for making stuffed pancakes. Plus, you can prepare them in advance and reheat them later. Pancakes will not lose an ounce of their original taste. In my opinion, this is very convenient, since pancakes can be stored in the refrigerator for 3-4 days. Be sure to try them too.

Ingredients for pancakes

1. Egg (raw) – 2 pcs.
2. Yeast – 12 grams
3. Milk – 2 cups
4. Salt – 1/3 teaspoon (in dough) + for filling
5. Flour – 1.5 cups
6. Sunflower oil – 2 tbsp. (in dough) + for frying
7. Mushrooms – 200-250 grams
8. Onions - 1 piece
9. Egg (boiled) – 1 piece
10. Boiled rice – 80 grams
11. Butter – 30 grams (for filling) + for greasing
12. Ground black pepper - to taste

1. Let's start preparing pancakes with mushroom filling. First we will need to prepare sour dough for pancakes. We dilute the yeast in 1 glass of warm milk. Pour the diluted yeast and the remaining warm milk into a deep bowl or pan. Next, add chicken eggs, vegetable oil, salt and flour. Mix everything well. Place the dough in a warm place for about 1-1.5 hours. The dough will have to rise.

2. Let's start preparing the filling. Finely chop the mushrooms and onions. It is best to use oyster mushrooms to make pancakes. Pour some vegetable oil into the pan. Then put mushrooms and onions in it. Add salt and pepper to taste. Fry the mushrooms and onions in the “Baking” mode for 20 minutes.

3. In a deep bowl, mix fried mushrooms, boiled rice and an egg, cut into small cubes.

4. Next, add a piece of butter and salt (if required). Mix everything well.

5. Fry the pancakes in a multicooker on the “Baking” mode on both sides until cooked.

6. Place one pancake on a plate. Place mushroom filling on one half of the pancake.

7. Wrap the pancake. Then grease it with butter.

Bon appetit!

Recipe for pancakes with mushrooms and rice with step-by-step preparation.

• Type of dish: Baking, Pancakes
• Recipe difficulty: Easy to prepare
• National cuisine: home kitchen
• Occasion: For breakfast

• Preparation time: 9 minutes
• Cooking time: 1 hour 30 minutes
• Number of servings: 1 serving
• Calorie Amount: 213 kilocalories

These are traditional pancakes made from classic dough, but their filling is not simple, but the most delicious in the world - with mushrooms and rice. Make these pancakes and your family will thank you very much.
Most often I make these pancakes with mushrooms and rice at home in late summer and autumn, when the mushroom season begins. Of course, they can be prepared with champignons, but whatever one may say, with forest mushrooms, for example, chanterelles, they turn out much tastier. The dough in this recipe for making pancakes with mushrooms and rice, in my opinion, is the simplest, and the filling is not difficult to make, so you can make such a dish easily and quickly.
Number of servings: 20-22

Ingredients for 1 serving

• Wheat flour - 220 grams
• Water - 220 Milliliters
• Egg - 1 piece
• Milk - 220 Grams
• Mushrooms - 1 Liter (chanterelles here)
• Rice - 50 grams
• Onion - 1 piece
• Salt - To taste (0.5 tsp - in the dough, in the filling to taste)
• Ground black pepper - To taste
• Vegetable oil - To taste (for frying)

Step by step recipe

1. To make the dough, we pour water into a bowl and pour flour into it, mix everything thoroughly until there are no flour lumps left in the dough. Then add milk, egg and half a teaspoon of salt, mix everything again so that the dough is smooth and homogeneous. Now put the frying pan on the fire and grease it with oil. When the frying pan is hot, pour a couple of spoons of dough onto it and level it with a spoon to make a round pancake.
2. Fry the pancakes for a couple of minutes on each side until they turn golden brown, place them on a plate.
3. For the filling, we boil the rice until tender in lightly salted water, and fry the chopped chanterelles in a frying pan until golden brown, and fry the chopped onion separately. Combine mushrooms with rice and onions, add pepper and salt to taste. Now we put the prepared filling (a couple of spoons) on the pancake and roll it up into an envelope.
4. We do the same with all the other pancakes.
5. After this, we fry the already folded pancakes with filling again so that they warm up and brown. Bon appetit everyone!

Pancakes are a great example of an easy-to-prepare snack that can be served for dinner with your family or on a holiday table. Moreover, there are a great many recipes for this dish that can satisfy any gastronomic preferences. Fans of mushroom dishes will definitely want to try pancakes with mushrooms, which we will learn how to make in this article.

30 min 5 servings 386 kcal Very easy to prepare

Pancakes stuffed with mushrooms are prepared using various ingredients. This opens up wide possibilities for imagination for chefs, and for pancake lovers - unique flavor notes of each recipe.

Preparing the dough

Before moving on to the variety of fillings, let’s deal with what pancakes cannot do without – dough. Here we will look at probably its most common recipe. The first thing to note is that the ingredients should be at room temperature.

You will need:

• half a liter of milk;
• 2 chicken eggs;
• 2 cups of flour;
• a tablespoon of sugar;
• 2 tablespoons sunflower oil;
• salt to taste.

Cooking process:

1. Beat milk, eggs and sugar until smooth.
2. Sift the flour and add it to the dough, stirring so that no lumps remain. Add oil and salt to taste.
3. Heat a frying pan and grease it with oil. Fry the pancakes on both sides and place on a plate to cool.
4. You can start preparing the filling.

Mushroom filling

This pancake filling can be made from any mushroom. Its recipe is quite simple, and it is popular due to the ability to add additional ingredients, for example, tomatoes or carrots. After cooking, all that remains is to put the filling on the pancake, wrap it and eat it.

So, for the recipe you will need:

• 200 g wild mushrooms;
• 1 onion;
• a little vegetable oil;
• salt and pepper - to taste.

Cooking process:

1. Wash the mushrooms and cut into thin slices, the onion into small pieces.
2. Pour sunflower oil into a frying pan, add mushrooms and dry over medium heat. Then add the onion, salt and pepper. Fry until the onion turns golden.
3. Pour the mushrooms and onions into the dish; if you wish, you can experiment and add your own ingredients, mixing everything well.
4. The filling is ready. Stuff the pancakes and enjoy the taste!

Will your guests not have enough of just pancakes? Find out and delight them with the exquisite taste and variety of your culinary skills.

Recipe with mushrooms and eggs

Since many people love pancakes with mushroom filling, different versions of their preparation also differ in the variety of ingredients. One of these is a recipe with carrots, onions and eggs.

For this you will need:

• 250 g boiled mushrooms;
• medium sized onion;
• 4 eggs;
• 2-3 carrots;
• salt and pepper - to taste;
• If desired, you can add mayonnaise or sour cream.

Cooking process:

1. Grate the carrots on a coarse grater, cut the onion into rings. Then fry everything in vegetable oil, putting the onion in the pan first, then the carrots. Fry over medium heat until golden brown. You can also add herbs to taste.
2. Pour pre-diced mushrooms into another frying pan, fry for 15-20 minutes, add carrots and onions, salt and spices to taste. Now you can put everything on a plate and let it cool.
3. Boil the eggs and chop in an egg slicer. Mix them with mushrooms. If desired, you can season with sour cream or mayonnaise.
4. And the last stage with a pleasant ending. Place the filling on the pancakes, roll them into rolls, and you can start tasting.

Potato and mushroom filling

During cheese week, or simply Maslenitsa, there is a tradition of eating pancakes. But few people know that they cannot eat meat at this time and they are not supposed to stuff pancakes. Although this is not a reason to be upset, since you can prepare equally satisfying and tasty pancakes with potatoes and mushrooms.

The ingredients you will need:

• 1 onion;
• 300 g potatoes;
• 100 g of any mushrooms;
• salt and pepper.

Cooking process:

1. Boil the potatoes and mash them. You can add milk - it's a matter of taste.
2. Cut the onions and mushrooms into small cubes, pour into a frying pan, after adding sunflower oil, and sauté. Then stir in the potatoes.
3. That's all. All that remains is to spread the filling onto the pancakes, roll it up into an envelope and start eating.

Savory dish with cheese and mushrooms

Are you expecting guests and don’t know what delicacy to surprise them with? With the help of simple manipulations with the composition of the dish, it can acquire a delicate piquant taste. So, let's learn how to cook pancakes with mushrooms and cheese.

You will need:

• 300 g champignons (can be replaced with other mushrooms);
• 2 small onions;
• 200 g cheese;
• several pickled cucumbers (optional).

Cooking process:

1. Cut the onion into small pieces, the champignons into slightly larger pieces.
2. Heat a frying pan, add vegetable oil, onion and fry a little. Then add the mushrooms and stir for 10 minutes over medium heat.
3. Grate the cheese on a fine grater. If using cucumbers, cut them into rings.
4. When the champignons and onions have cooled, place a tablespoon of them in the center of each pancake, sprinkle with cheese and add cucumbers.
5. Roll the pancakes into envelopes and brown in a frying pan.
6. All. Pancakes with mushrooms and cheese are ready.

Cheese, mushrooms and ham in one recipe

To turn pancakes with mushroom filling into a truly festive appetizer, you need to add special ingredients that will give the dish an exquisite taste. You're probably thinking about caviar. But there is a recipe that everyone can afford. Pancakes with mushrooms and cheese will acquire a special taste if you slightly change the ingredients.

You will need:

• 200 - 300 g ham;
• a small jar of pickled mushrooms;
• 200 g hard cheese;
• salt and pepper - to taste.

Cooking process:

1. Cut the ham into thin slices.
2. Grate the cheese on a fine grater.
3. Place a couple of slices of ham, a spoonful of mushrooms in the center of the pancake and sprinkle cheese on top.
4. Roll the pancakes into rolls or envelopes, as desired.

In general, pancakes with mushrooms and cheese are a fairly popular dish, and whatever additional products are added to it! People sometimes call it “French breakfast”. Gourmets even mix several different types of cheese to achieve a unique taste.