Bakery products

Pancake Cake with Mushrooms


Ingredients for making pancake cake with mushrooms.

For pancakes

  1. Wheat flour 1 and 1/2 cup
  2. Milk 1 cup
  3. Sparkling water 1 cup
  4. Pinch of salt
  5. Eggs 2 pieces
  6. Olive oil 1 tablespoon

For filling

  1. Champignons 400 grams
  2. Leek (white part) 1 piece
  3. Salt to taste
  4. Ground pepper to taste
  5. Spinach 200 grams
  6. Vegetable oil for frying

For bechamel sauce

  1. Wheat flour 1 tablespoon
  2. Ghee 1 tablespoon
  3. Milk 1 cup
  4. Wine vinegar 1 tablespoon
  5. Salt to taste
  6. Ground pepper to taste
  7. Nutmeg to taste

Additionally

  1. Tomato 1 piece
  2. Grated hard cheese 2 tablespoons
  3. Chili pepper a small slice
  4. Fresh parsley bunch
  • Main ingredients: Spinach, Eggs, Mushrooms, Flour
  • Portion 3-4

Inventory:

Frying pan, mixer or blender, spatula, plate, baking dish, kitchen knife, cutting board.

Making pancake cake with mushrooms:

Step 1: prepare the dough for pancakes.

With a mixer or blender, mix wheat flour, eggs, soda, milk, olive oil and salt well. You should get a homogeneous mass without lumps.

Step 2: fry the pancakes.


Fry the pancakes in a small amount of oil until golden brown on both sides. From this amount of ingredients should be about 8-10 pancakes, depending on the size of your pan. Try to make finished products without holes and thin.

Step 3: fry the mushrooms.


Wash the mushrooms, dry and cut into thin slices. Cut the white part of the leek in the same way.
Sauté the mushrooms in a small amount of oil along with leek until cooked. All liquid should evaporate.
At the end, pepper and salt the mushrooms to taste.

Step 4: Stew Spinach.


Rinse the spinach well and fry until soft in hot vegetable oil, just like mushrooms. Salt and pepper at the end.

Step 5: prepare the bechamel sauce.


In heated melted butter, fry the wheat flour until brown. Stir frequently so that the flour does not burn.
Remove the pan with flour from the heat and pour milk into it with a thin stream, carefully stirring all the time, so that the mass turns out to be homogeneous.
Return the sauce to the fire and bring it to a boil, then pour in the vinegar, add salt, pepper and ground nutmeg. Then remove from heat and mix very well.

Step 6: collect the pancake cake with mushrooms.


Take a baking dish in the oven and grease the bottom with a small amount of bechamel sauce. Put one pancake on top, and on it a couple of tablespoons of fried mushrooms.

On top of the mushrooms, put another pancake, grease it with the sauce and put the spinach, then again the pancake, sauce, mushrooms, pancake and so on from the very beginning.
In the end, cover your cake with the last pancake and grease it with the remaining sauce. Sprinkle with grated cheese and garnish with thin slices of tomato and slices of hot pepper.

Step 7: bake a pancake cake with mushrooms.


Put the pancake cake with mushrooms in a preheated 180 degrees oven on 20-25 minutesso that it bakes and tastes even better.
Then remove the finished dish from the oven, carefully transfer it to the serving plate, sprinkle with finely chopped green and you're done! You can start tasting.

Step 8: serve a pancake cake with mushrooms.


Cut the pancake cake with mushrooms into portioned portions and serve it hot as an appetizer or main course. It is very tasty and simple at the same time. Definitely worth a try!
Bon appetit to all!

Recipe Tips:

- If you do not like spinach, you can add stewed cabbage to the pancake cake instead. The taste will be completely different, but I'm sure you will like it.