Pancakes with Chicken and Mushrooms

Ingredients

for the pancakes:

Flour 1 cup

Milk 500 ml

Sugar 1 tbsp

Eggs 3

Pinch of salt

For the filling:

Chicken (fillet) 3

Mushrooms 300 g

Cheese

Spices to taste

Garlic to taste

Place the flour in a deep bowl, pour in half the milk, and knead until the dough is smooth. Then pour in the remaining milk little by little, stirring constantly. Using a mixer will prevent lumps from forming. Then, crack the eggs in a separate bowl and beat them with a fork until foamy, adding sugar and salt.

Combine the egg mixture and dough, stirring constantly. You should have a runny batter that resembles thin sour cream. To make the batter soft and airy, dilute milk with boiled water 50/50.

Pour the batter in small portions (about half a standard ladle per pancake) into the center of a well-heated and lightly oiled frying pan.

Quickly spread the batter in an even, thin layer over the entire surface of the pan. Turn the finished pancakes over with a wide spatula when they begin to brown slightly around the edges.

Fry the other side of the pancakes for a few seconds, as you'll be frying them with the filling later. Place the finished pancakes in a mound on a plate.

To prevent the pancakes from sticking to the pan, add a few tablespoons of warm sunflower oil to the batter.

Next, prepare the pancake filling. To make this, combine shredded boiled chicken fillet and finely chopped fried mushrooms. Then, finely grate the hard cheese and add it to the mushrooms and chicken. Mix everything thoroughly and season with your favorite spices. If desired, you can add a couple of crushed garlic cloves to the filling.

Place the prepared filling on the cooked side of the pancake and fold it into a packet.

Enjoy!