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Ingredients
| 2% milk: 1 cup |
| eggs: 2 |
| water: 1/2 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| all-purpose flour (unsifted): 1 cup |
| salt: 1/2 tsp |
| salted butter: 2 Tbl |
| onions: 1 (sliced) |
| white mushrooms: 10 oz (sliced) |
| water: 2 Tbl |
| white bread: 2 slices |
| salt |
| black pepper |
| jalapeno peppers: 1 whole pepper (seeded and chopped) |
| bread crumbs: 3 Tbl |
| salted butter: 2 Tbl |
Pancakes With Mushrooms
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
35 min -
Servings
7 serving(s)
Tags
- To make Pancakes, combine milk eggs water and salad oil.
- Combine flour and salt, and whisk into the wet ingredients.
- Cook in a skillet over med high heat in a bit of oil.
- Make approximately 15 pancakes ( you will have leftover batter used later)
- They will not be puffy, but pretty flat.
- For the stuffing, Heat the butter in a skillet, add onions, and fry until golden.
- Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes.
- Soak the bread in water, squeeze.
- Put everything, including jalapeno through a grinder, season with salt and pepper.
- Mix until creamy.
- Spoon a little bit of stuffing onto the center each pancake and fold the pancakes envelope fashion to encase the suffing completely.
- Roll each stuffed pancake in leftover batter and in bread crumbs.
- Fry in hot butter until golden on both sides.
- Yields 15 pancakes.