Light, tender and soft pancakes stuffed with buckwheat, squid and mushrooms are a great dish for any family meal. The filling for pancakes is simple and easy to prepare, but all its ingredients need to be boiled and fried separately. And the pancakes themselves are cooked in mineral water, so they turn out to be thin and fragile.
It is necessary
- Ingredients for the filling:
- • 1 tbsp. buckwheat;
- • 1 onion;
- • 150 g of champignons;
- • 3 peeled squid;
- • sunflower oil;
- • salt and pepper mixture.
- Pancake Ingredients:
- • 1 tsp. Sahara;
- • 1/3 tsp. salt;
- • 5 tbsp. l. sunflower oil;
- • 0.5 l. mineral water;
- • 1 pinch of baking powder for dough;
- • 250 g of wheat flour.
Instructions
Step 1
Rinse the buckwheat and boil until tender, following the instructions on the package.
Step 2
Peel the onion and mushrooms, wash, cut into small cubes and fry in turn until tender, using a minimum amount of sunflower oil. Put the fried vegetables in any deep container and mix.
Step 3
Peel three squid, cut into small cubes, fry until tender in onion (mushroom) oil and put in a container with ready-made vegetables. (If there is very little oil when frying in a pan, then its amount can be increased slightly).
Step 4
Combine the fried squid, onion and mushroom filling with buckwheat porridge, season with salt and pepper, mix thoroughly.
Step 5
Pour flour, baking powder, salt and sugar into a wide bowl. Pour everything over with water and mix with a hand blender. After mixing, you should get a homogeneous smooth dough without flour lumps and inclusions. Insist the prepared dough for 15-30 minutes, then dilute with sunflower oil and mix again.
Step 6
Bake thin pancakes from this dough. Put the finished pancakes in a pile on a plate, wrap with cling film and leave to stand for 10-15 minutes. This is necessary so that the pancakes are a little steamed and softened, as they become crispy and slightly brittle when fried.
Step 7
Stuff softened pancakes with buckwheat filling, forming them into rectangles, and fry on both sides until golden brown. Then put on lettuce leaves, garnish with herbs and serve with fresh vegetables.
