Introduction

Mushroom Stuffed Pancakes, also known as Nalysnyky, are a delightful Eastern European dish that combines delicate crepe-like pancakes with a rich, savory mushroom filling. Perfect for a hearty breakfast, lunch, or light dinner, these stuffed pancakes are simple to make and full of comforting flavor.

A white plate holds six folded crepes with a light golden color and dark brown spots on the surface, arranged in a neat pile. One crepe is cut in half and placed on top, revealing a filling of finely chopped, cooked mushrooms with a grayish-brown color and soft texture inside the thin crepe layers. A silver spoon with a small dollop of white sour cream rests in front of the crepes on the plate. The plate sits on a white marbled surface with a soft white cloth nearby, and blurred fork and knife are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups milk

2 medium eggs

2 tablespoons granulated sugar

1/5 teaspoon salt

1 cup all-purpose flour

2 tablespoons vegetable oil

2 tablespoons oil (for frying)

1 onion, finely chopped

1 1/2 pounds mushrooms, finely chopped (e.g. cremini or button mushrooms)

1/3 teaspoon salt (more to taste)

1/3 teaspoon pepper (more to taste)

3 tablespoons sour cream (extra for serving if desired)

Instructions

Step 1: In a large bowl, whisk together half of the milk with the eggs, sugar, salt, and flour. Add the vegetable oil and whisk again until well combined.

Step 2: Gradually whisk in the remaining milk. If the batter is too thick and drips slowly from a spoon, add a little more milk or water. Let the batter stand for 10 minutes.

Step 3: Meanwhile, heat the oil in a frying pan over medium-low heat. Fry the onion for 4-5 minutes, stirring regularly, until soft and translucent.

Step 4: Add the chopped mushrooms and cook for 8-10 minutes, stirring frequently. Season with salt and pepper, and any other spices you prefer.

Step 5: Transfer the mushroom mixture to a bowl and let it cool slightly. Stir in the sour cream and mix well.

Step 6: Heat a lightly greased frying pan over low heat. Pour in enough batter to make a thin pancake (like a crepe). Cook for about 3 minutes, then flip and cook for another minute or until lightly browned. Transfer to a plate. Repeat with the remaining batter, stacking the pancakes.

Step 7: To assemble, place a pancake flat and spoon about 2 tablespoons of mushroom filling on one half. Roll or fold the pancake as you like, tucking in the ends if desired. Repeat with the remaining pancakes and filling.

Step 8: Serve the mushroom stuffed pancakes warm or cold, with extra sour cream and chopped herbs such as parsley or dill if desired.

Tips & Variations

For a richer flavor, sauté mushrooms with a clove of minced garlic or a splash of soy sauce.

Try adding fresh herbs like thyme or tarragon to the mushroom filling for extra aroma.

You can substitute cremini mushrooms with shiitake or portobello for a different texture and taste.

If preferred, bake the assembled nalysnyky in a preheated oven at 350°F (175°C) for 10 minutes to warm through before serving.

FAQs

Can I make the batter in advance?

Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Stir well before using, and if it thickens, thin it with a little milk or water.

Can I freeze mushroom stuffed pancakes?

Yes, you can freeze the assembled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.