Usuba
Pancakes with butter and mushroom filling
Thin pancakes made with kefir and cornstarch, filled with a fragrant mixture of mushrooms, onions, cream, and cream cheese. This dish is perfect for breakfast or a light dinner.
- Total
- 20 min
- Standard serving
- 280.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Pour kefir into a deep container and add eggs.
- 2
Step 2
Add cornstarch.
- 3
Step 3
Add baking soda.
- 4
Step 4
Salt to taste.
- 5
Step 5
Add erythritol.
- 6
Step 6
Beat the mixture with a mixer until smooth.
- 7
Step 7
Heat the olive oil in a pan. Pour the batter onto the hot surface in portions.
- 8
Step 8
When the pancake is golden brown, flip it and fry for another 2 minutes over medium heat.
- 9
Step 9
Heat oil in another pan. Arrange finely chopped onions.
- 10
Step 10
Add finely chopped mushrooms.
- 11
Step 11
After 3–4 minutes, add the cream and stir. Reduce the heat.
- 12
Step 12
After 2 minutes, salt to taste and stir thoroughly.
- 13
Step 13
Add mayonnaise.
- 14
Step 14
Add cottage cheese and stir. After 2 minutes, remove from heat and let cool slightly.
- 15
Step 15
Place the filling on the pancake.
- 16
Step 16
Roll the pancakes into rolls and serve.
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