Pancakes stuffed with mushrooms – Vegetarian

Delicate, golden pancakes wrapped around a rich and flavorful mushroom filling—this vegetarian twist on a classic comfort food is perfect for brunch, lunch, or a light dinner. The earthy aroma of sautéed mushrooms blends beautifully with the soft pancakes.

Whether you’re cooking for a meat-free meal or simply craving something hearty and wholesome, these mushroom-stuffed pancakes strike the perfect balance between indulgence and simplicity. Serve them with a dollop of sour cream, a sprinkle of fresh herbs, or a side salad for a complete and delicious dish.

Ingredients:

For pancakes: (for 7-8 pancakes)

• 350 g flour
• 3 eggs
• 50 g melted butter
• pepper + salt
• a sachet of baking powder
• 300 ml of milk
• Sunflower oil for greasing the pan

*Both flour and milk (or you can add water) can be added extra until the desired consistency is achieved.*

For the filling:

• 4 carrots
• 600 g mushrooms
• 12-15 cherry tomatoes
• 2 red onions
• 5-6 cloves garlic
• pepper + salt
• fresh parsley
• 50 g butter + 20 g butter

Preparation:

Wash and dice the mushrooms, peel and slice the onion, peel and slice the garlic, peel and dice the carrots. Wash and halve the tomatoes.

For pancakes: mix all the ingredients together in a bowl, using a whisk, and add flour and/or water/milk until you get a thick sour cream consistency, the composition is like classic pancakes, only thicker (when you lift the whisk, the dough flows more slowly off it – I added more water)

Lightly grease the pan with a cotton pad soaked in oil. Once the pan is hot, pour a ladleful of batter into the center. When the surface of the pancake turns matte, flip it over using a spatula. Repeat the process until all the batter is used—you should end up with around 7 to 8 pancakes.

Meanwhile, prepare the filling. In a non-stick pan, melt 50 g of butter. Once melted, add the chopped onion and cook until it softens. Add the grated carrots and cook for another 3–5 minutes, stirring occasionally. Next, add the garlic and cook for about a minute until fragrant. Stir in the mushrooms, mix well, and cook until they release their moisture and it has evaporated. Season with salt and pepper to taste, then set the filling aside.

In a separate pan, melt the remaining 20 g of butter. Add the tomatoes and sauté for 1–2 minutes, until they begin to brown slightly. Then, transfer the tomatoes to the cooked mushroom mixture. Finely chop the parsley, add it to the mixture, and stir everything together until well combined.

Assemble the pancakes and serve plain or with yogurt, guacamole or spicy salsa sauce.

If you try the recipe, let me know how you liked it! 😊

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