Description
Delicious and savory Mushroom Stuffed Pancakes, also known as Nalysnyky, featuring thin crepe-like pancakes filled with a creamy mushroom and onion mixture. Perfect as a comforting meal or appetizer, these pancakes are tender, flavorful, and enhanced with sour cream for richness.
Ingredients
Scale
Pancake Batter
- 2 cups milk
- 2 medium eggs
- 2 tablespoons granulated sugar
- 1/5 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
Mushroom Filling
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 1/2 pounds mushrooms (cremini or button), finely chopped
- 1/3 teaspoon salt (more to taste)
- 1/3 teaspoon pepper (more to taste)
- 3 tablespoons sour cream (plus extra for serving if desired)
Instructions
- Prepare the batter: In a large bowl, whisk together half of the milk, eggs, sugar, salt, and flour until smooth. Add the 2 tablespoons of vegetable oil and whisk again until the mixture is well combined.
- Adjust batter consistency: 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 until it reaches a thin, pourable consistency. Let the batter rest for 10 minutes to allow the flour to hydrate.
- Cook the onions: Heat 2 tablespoons of oil in a frying pan over medium-low heat. Add the finely chopped onion and fry for 4-5 minutes, stirring regularly, until soft and translucent.
- Sauté the mushrooms: Add the finely chopped mushrooms to the onions and continue cooking for 8-10 minutes, stirring frequently until the mushrooms release their moisture and become tender. Season with salt and pepper to taste.
- Mix filling with sour cream: Transfer the mushroom mixture to a bowl and let it cool slightly for about a minute. Stir in 3 tablespoons of sour cream thoroughly to create a creamy filling.
- Cook the pancakes: Lightly grease a frying pan and heat over low heat. Pour a small amount of batter into the pan to make a thin pancake, similar to a crepe. Cook for about 3 minutes until the bottom is set and lightly browned, then flip and cook for an additional minute on the other side. Transfer to a plate and repeat with the rest of the batter, stacking the pancakes.
- Assemble the nalysnyky: Place a pancake on a flat surface and spoon about 2 tablespoons of mushroom filling onto one half. Roll or fold the pancake over the filling, tucking in the ends if desired. Repeat with remaining pancakes and filling.
- Serve: Serve the mushroom stuffed pancakes warm or cold, with extra sour cream and chopped fresh herbs such as parsley or dill for garnish if desired.
Notes
- For a thinner batter, add additional milk or water as needed.
- You can customize the filling by adding herbs like dill or parsley directly into the mushrooms for more flavor.
- These pancakes can be served warm immediately or chilled and served cold.
- Leftover pancakes and filling can be refrigerated and reheated gently.
- Use non-stick pans to ensure easy flipping of thin pancakes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Ukrainian
Keywords: mushroom stuffed pancakes, nalysnyky, crepes, mushroom filling, Ukrainian pancakes, savory pancakes, vegetarian pancakes
