Savory Chicken and Mushroom Pancakes with Cheese

Rosy and incredibly appetizing. They wonʼt stay on the table! Pancakes with chicken, mushrooms and cheese are very filling and tasty. Neither adults nor children will refuse to try them. Serve with sour cream, or simply with sweet black tea.
cook time: 45 min
Elijah Stroud
Savory Chicken and Mushroom Pancakes with Cheese

Nutrition Facts (per serving)

221
Calories
14g
Fat
9g
Carbs
13g
Protein

Ingredients (5 portions)

Basic:

Butter 50 g

DOUGH:

Milk 250 g
Water 100 ml
Wheat flour 150 g
Eggs 2 pc
Salt 1 tsp
Vegetable oil 2 tbsp

FILLING:

Salt to taste
Chicken legs 1 pc
Hard cheese 100 g

Recipe instructions

Step 1

Step 1
How to make pancakes with chicken, mushrooms and cheese? Prepare all the necessary ingredients. Wash the leg in running water and boil in salted water until tender. This will take you approximately 40 minutes. Remove the leg from the broth and let it cool.

Step 2

Step 2
Remove the skin from the chilled leg, separate the meat from the bones and chop it finely across the grain.

Step 3

Step 3
Wash fresh champignons in running water, dry, if necessary, remove caps from membranes and finely chop. Heat vegetable oil in a frying pan and fry over high heat while stirring for about 3 minutes, add a little salt. How to choose the right frying pan and oil for frying, read the articles at the end of this recipe.

Step 4

Step 4
Grate the hard cheese on a grater with large divisions. Choose fresh, high-quality cheese without the addition of vegetable fats.

Step 5

Step 5
Mix the ingredients prepared for the filling in a bowl: chicken, mushrooms and cheese.

Step 6

Step 6
How to make pancake dough? In a deep bowl (so as not to stain the work surface), sift the flour, add salt, beat in the eggs, pour in the vegetable oil, milk and hot water. Remember that flour has different properties and therefore you may need a little less or more, focus on the consistency of the dough. Read about the properties of flour in a separate article. There is a link to it at the end of this recipe.

Step 7

Step 7
Mix everything thoroughly using a mixer. You will get a homogeneous liquid dough. Additionally, you can strain it through a strainer to make sure there are no lumps left — that’s what I did. The dough is ready.

Step 8

Step 8
Heat a frying pan with a small addition of vegetable oil, which is poured only before the first pancake. When the pan and oil are hot, pour a small amount of batter into a ladle and spread it evenly over the bottom of the pan. Fry over medium heat until golden brown.

Step 9

Step 9
Turn the pancake over to the other side and fry until golden brown, 20-30 seconds. Fry all the pancakes this way.

Step 10

Step 10
I got 15 small pancakes with a diameter of 14 centimeters. The number of pancakes you have will depend on the size of the pan and the amount of dough used to bake one pancake.

Step 11

Step 11
Take a pancake and place the filling on one edge.

Step 12

Step 12
Roll the pancake into a roll.

Step 13

Step 13
Do this with all pancakes. Store cooled pancakes in the refrigerator.

Step 14

Step 14
Before serving, pancakes need to be fried in butter for 1 minute on each side over medium heat until browned — just when the cheese melts. Serve pancakes stuffed with chicken, mushrooms and cheese warm; add sour cream or other sauce if desired.

Additional rubrics

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