Ukrainian Mushroom Stuffed Pancakes

⏱️ Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

📝 Ingredients List

• 2 cups all-purpose flour
• 3 large eggs
• 2 cups milk
• 1/2 cup water
• 1/4 tsp salt
• 1 lb button mushrooms, finely chopped
• 1 large yellow onion, diced
• 1 cup cooked chicken strips, finely shredded
• 3 tbsp butter
• 1/2 cup sour cream
• Salt and black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large non-stick skillet or crepe pan
• Sharp chef’s knife
• Sturdy cutting board
• Measuring cups and spoons
• Mixing bowls
• Wooden spoon or silicone spatula

Step-by-Step Beginner-Friendly Instructions

1. Prepare the Batter: In a large bowl, whisk together flour, eggs, milk, water, and salt until completely smooth. Let it rest for 10 minutes.
2. Make the Filling: Melt 1 tbsp butter in a skillet. Add diced onions and sauté until translucent. Add mushrooms and cook until golden brown. Stir in the shredded chicken and remove from heat. Stir in the sour cream and season with salt and pepper. 🍄
3. Cook the Pancakes: Heat a lightly greased skillet over medium heat. Pour a small ladle of batter, tilting the pan to coat the bottom thinly. Cook for 1-2 minutes until edges lift, then flip and cook for 30 seconds. Repeat until all batter is used.
4. Assembly: Place a spoonful of filling in the center of each pancake. Fold in the sides and roll tightly.
5. Final Sear: Before serving, lightly pan-fry the rolled pancakes in the remaining butter for 1-2 minutes per side until crisp and warm. Enjoy! ✨

💡 Pro Tips Section

• Storage: Keep leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain crispness.
• Substitutions: If you prefer a heartier flavor, substitute the chicken with finely minced smoked beef to add a deep, savory profile.
• Consistency: Ensure the mushroom filling is not too watery; sautéing until the liquid evaporates is the secret to perfect texture.
• Freezing: You can freeze the filled pancakes raw for up to a month. Defrost in the fridge before pan-frying.

Variations

• Cheese Lover: Add a sprinkle of shredded Havarti or Swiss cheese into the filling before rolling.
• Herb Infused: Add fresh dill or parsley to the mushroom mixture for a bright, aromatic punch.

FAQ

Can I make the pancakes in advance? Yes! You can prepare the batter and the filling separately a day ahead. Simply assemble and fry when you are ready to eat.

What can I serve this with? These are traditionally served with an extra dollop of sour cream and a side of fresh cucumber salad.