Cabbage and Mushroom Pancakes

Recipe for homemade pancakes with cabbage and mushrooms. You can use champignons or wild mushrooms for the filling - they will give a more intense taste and aroma.

For the dough:

Flour

1 1/4 cups

Eggs

1 piece

Butter

2 tbsp (melted)

Milk

1 1/3 cups

Sugar

1 tsp

Salt

1 tsp

Vegetable oil

for frying, or olive oil

For the filling:

White cabbage

14-17 oz

Eggs

2 pieces (boiled)

Onion

1 piece

Mushrooms

7-10 oz (champignons or 1.8 oz dried)

Dill

2 tbsp (chopped fresh)

Black pepper

ground, to taste

Salt

to taste

Vegetable oil

or olive oil

To prepare cabbage and mushroom pancakes, heat oil in a large skillet, add shredded cabbage and finely chopped onion, sauté without a lid for 1-2 minutes. Don't forget to stir. Then cover with a lid and simmer until soft. Season with salt and pepper to taste.

Slice the mushrooms, not too finely, and sauté in a separate skillet.

If you are using dried mushrooms, soak them in cold water for 30-60 minutes beforehand.

In a suitable bowl, mix the cabbage, mushrooms, add chopped boiled eggs and some dill. The pancake filling is ready!

Add eggs, milk, salt, sugar to sifted flour and knead the dough. Then add melted butter, mix the dough well until smooth. Bake the pancakes on a well-heated skillet greased with vegetable oil.

Place 1-1.5 tbsp. of filling in the center of each pancake and fold them into envelopes.

You can fry the pancakes in a skillet or bake them on a baking sheet in the oven at 180 degrees Fahrenheit. Serve the cabbage and mushroom pancakes hot, with sour cream, and a sprinkle of chopped dill.

(5/5)