Breaded Buckwheat Pancakes with Mushrooms

Ingredients

Buckwheat flour 1/2 cup

Flour 1/2 cup

Eggs 4

Milk 125 ml

Water 200 ml

Mushrooms 300 g

Onion 1

Cheese 50 g

Sour cream 1 tbsp

Herbs

Butter 2 tbsp

Vegetable oil

Breadcrumbs 3 tbsp

Walnuts 3 tbsp

Salt

Pepper

In a bowl, combine both types of flour, adding a pinch of salt. Separately, beat 2 eggs and mix them with room temperature milk. Pour the egg-milk mixture into the flour, whisking with a mixer until there are no lumps. Continue whisking and add warm water. The dough should be the consistency of thin sour cream. Add a tablespoon of vegetable oil at the end and set the dough aside.

Prepare the filling. Slice the mushrooms and dice the onion.

Sauté the onion in a small amount of vegetable oil until translucent. Add the butter and add the mushrooms to the pan. Fry until the liquid evaporates. Season with salt and pepper to taste.

After 2-3 minutes, add the sour cream and simmer for a couple more minutes. Add the herbs. Remove from the heat and let cool.

Finely grate the cheese and add it to the cooled mushroom filling. Stir.

Now let's get back to the pancakes. Mix the dough and fry the pancakes. Lightly grease the pan with vegetable oil. The pancakes should come away easily from the pan. I made 8.

Place the filling on each pancake and roll it up, tucking the edges under. Dip in beaten egg, breadcrumbs, and chopped nuts. Fry on both sides in a small amount of vegetable oil until golden brown.

Serve warm.

Enjoy!