Some housewives from one word only"Pancakes" throws in cold sweat. Many products simply do not work - they come out too thick, then burn and do not remove from the frying pan. A few misses, and the mountain-cook flatly refuses to prepare this delicious and delicate dish. However, in vain, because all need practice - perhaps you have found an unsuccessful recipe, made too thick a dough or made another mistake. The reasons may be mass, but this does not mean that you should deny yourself the pleasure of trying this delicacy. Our tips will help to prepare an incredibly juicy and hearty dish with different fillings of mushrooms in combination with vegetables, chicken and cheese. If this is your first culinary experience, do not be afraid to fail - for good reason they say that "the first pancake is always a lump!" 
Pancakes on kefir dough with mushrooms and onions
Stuffed pancakes with mushrooms can be consumed inany time of day: for breakfast, lunch or dinner without harm to your figure. If the dish seems to you too dry, water it with sour cream, cream or mayonnaise. This proposal does not suit you? Then we recommend to prepare an appetizing tender sauce from cream with the addition of onions, aromatic seasonings and garlic. In fact, the options vary the usual dish a lot: you can "play" with the filling, combining, for example, champignons with chicken fillet, and next time replace the meat with grated hard or melted cheese. Each recipe is unique, so there is something to experiment with. Ingredients: For the dough:
- liter kefir medium fat content
- eggs - three pieces
- five grams of table salt
- 20 milliliters of vegetable oil
- two glasses of flour of the highest grade (the product is recommended to sift beforehand, then the dough will be more airy and gentle)
- soda - one teaspoon
- small piece of butter - for frying
For filling:
- one large fillet of chicken
- half a bell pepper
- fresh parsley - if desired
- salt, as well as spices
- bulbous bulb
- vegetable oil - for frying
- 150 grams of fresh champignons
For gravy:
- ¾ of a faceted glass of boiled, but not too hot water
- two large spoons of sour cream
- wheat flour - eight grams
- salt
Cooking method: Pancakes stuffed with mushrooms and chicken in sour cream sauce will give pleasure to every member of your family. Thanks to kefir the dough turns out very gentle and airy, it is perfectly removed from the frying pan and well browned. If you often pet home with this dish, we recommend you to buy special dishes with non-stick coating, which should be prepared exclusively pancakes. So, let's start cooking with kneading dough. To do this, pre-lay out all the products mentioned in the recipe from the refrigerator, since they must be at room temperature. Then pour kefir into a small saucepan, lightly salt it, then enter whipped eggs. The resulting mixture is sent to a slow fire and heat, but do not bring it to a boil. Now, in a glass of boiling water, dilute the soda, mix to dissolve completely, and pour the liquid into the future dough. At the very end, add the vegetable oil. You only need to sift the flour and introduce it to the rest of the ingredients. Thoroughly mixing them, get rid of clots. This will be much easier if you use a mixer or blender. A few whirlings with a kitchen appliance, and the mass will become perfectly homogeneous. Take into account that it should not be too thick - it is necessary that the density of dough is like fatty sour cream. When you are done with all the preparations, cover the resulting mixture with a lid and set aside for fifteen minutes. She needs time to insist. Now heat the frying pan, grease it with butter and start baking the products. Do not pour too much dough, otherwise pancakes will turn out to be too thick and ugly. A half of the ladle is enough - in this case everything depends on the size of the frying pan. Fry pancakes for two or three minutes on each side, gently turning them over with a wooden spatula. Then put the dish on a separate plate and proceed to the next product - so you need to consume all the dough. If you do not plan to stuff a dish with stuffing, then miss each pancake with butter - then they will not be too dry. While the products cool down, we suggest that you take care of the rest of the products. Rinse the fillets and mushrooms well, after removing the film from them. Then cut the above ingredients in small cubes. As for sweet pepper, then it is necessary to take out the core and carefully cut it under the tap, cut into medium pieces, and peeled onion and greens chopped with a knife as small as possible. Now heat the oil in the saucepan and put the vegetables in it. Add a little table salt and any seasonings, such as oregano, basil or thyme. Prepare the filling on a quiet fire, do not forget to stir it occasionally. At the very end, enter the chopped chicken and stall for about fifteen minutes. The resulting mixture should cool down - as soon as it happens, go to the stuffing. The procedure is very simple: take a pancake, in the middle of which lay out one and a half tablespoons of filling, then wrap the edges. Similarly, do the rest of the products. So that they do not cool down, while you're making the sauce, take the pancakes off in the heat-resistant dishes and put them in the oven, turning it on at the minimum. It remains only to cook the sauce. To do this, mix the boiled water with sour cream and pour the liquid into a small container. Put here a few pinch of table salt, wheat flour and cook over low heat, stirring constantly with a spoon. After five to seven minutes, turn off the hotplate and let the sauce cool. Serve it on the table with pancakes in a separate bowl. You can slightly diversify the recipe for gravy by adding a clove of crushed garlic and chopped dill into it. These ingredients will make the taste of the dish more vivid, and the flavor - rich. Bon Appetit! 
Pancakes with milk with mushroom filling
If you decide to make pancakes with onion-mushroomor other unsweetened stuffing, then adding sugar to the dough is not necessary. Everyone has his own taste, so act on your own. In addition, remember that the absence of champignons - not an excuse to postpone cooking. Just replace them with any mushrooms - for this most suitable white or, for example, oyster mushrooms. Let's get started. Ingredients: For pancakes:
- 350 milliliters of warm milk
- two eggs
- sour cream - three tablespoons (table)
- a glass of wheat sifted flour (if the dough is too liquid, take a little more)
- eight grams of baking powder
- two small spoons of sugar
- olive oil - five tablespoons
For filling:
- 400 grams of champignons
- 20 grams of butter - to lubricate the mold
- bulb
- salt
- 100 grams of cheese (we used a solid, but, if desired, it can be replaced by fused)
- black pepper - to taste
- 15 grams of vegetable oil (needed when frying)
Cooking method: Note that the products listed in the recipe should be warm, so in advance - at least an hour or half an hour - get them out of the refrigerator. Then lay eggs in the bowl and beat them thoroughly together with salt and granulated sugar in a white fluffy foam. Gradually enter olive or other vegetable oil and sour cream. Stir the mixture several times and pour the mixture into the sifted flour, into which it is necessary in advance to add a little baking powder. Now put the milk on the stove, making a small flame of the burner, and warm it up a little. Then half enter into the future dough, whisk the mixture with a whisk, a mixer or a blender, and then gradually pour the remaining milk into it. Stir a couple more times and cover it with a lid, put aside for about 40 minutes. The mass must necessarily first brew, then the pancakes will be more airy. After the specified time, heat the frying pan with olive oil and bake the first pancake. To make it come out thin, pour no more than half the ladle dough. By the way, it should resemble a fairly thick sour cream, so if you notice that the mass is too dense, dilute it with a small amount of milk or boiled and chilled water. Not always pancakes are well removed, in this case there are two ways to fix the situation. Firstly, before you get down to business, pour into the skillet table salt in the height of one or two fingers - it should cover the bottom of the dishes completely. Now, heat the frying pan and keep it on the fire for at least ten minutes, then remove the salt, wipe off the edges, treat them with oil and bake pancakes. If the dishes are all right, - it has non-stick coating - but the products still stick, try adding a little more oil directly to the dough. Perhaps this will help save the dish. Finished pancakes lay on a large plate and fill it. Peel the mushrooms and onions, then cut the two products into small cubes. Hard or cream cheese, depending on what you decide to use, grate on the middle grater. Pour the champignons with hot water and leave for three minutes, getting rid of excess liquid, pour them into a colander and dry. Place the vegetables in the preheated vegetable oil and fry until cooked until the products get a brownish-golden hue. It will take from 20 minutes to half an hour. Do not forget to add a little salt and add freshly ground pepper. Now it remains only to stuff the products. After the onion-mushroom mass has cooled slightly, spread it in small portions - one to two tablespoons - to the edge of each pancake, folding them in the form of an envelope. Then transfer the products to a special heat-resistant glassware, pre-lubricated with butter. Sprinkle the dish with grated cheese and send it to the oven. Cook at a temperature of 170 degrees not more than ten to fifteen minutes. Serve the food on the table with sour cream or cream. If you have time, you can prepare a gentle sauce yourself. There are a lot of recipes - just choose the one that you most like, and cook the sauce. 
Pancakes on the water with meat and champignons
We offer the most economical test recipe forpancakes, for which neither milk, kefir, nor sour milk will be needed. As a filling this time using fresh mushrooms in combination with pork and vegetables. The dish is very satisfying, so you can take it with you to work. You'll see that after such a dinner, work capacity will increase significantly! Ingredients: Dough:
- two eggs
- 500 milliliters of boiled, pre-chilled water
- granulated sugar - two tablespoons
- some salt
- one and a half glasses of flour
- 20 milliliters of refined vegetable oil
Filling:
- 300 grams of pork
- one medium carrot
- 250 grams of champignons
- small bulb - one piece
- salt and condiments
Cooking method: First, put on a slow fire cook the meat, lightly adding water. In the meantime, you need to make pancakes. To knead the dough, sift into a deep bowl of flour, add salt and sugar to it. Then in a separate bowl, beat the eggs together with the vegetable oil, combine the obtained liquid with the previous ingredients. At the very end, pour warm water into the dishes with food and mix thoroughly, working the whisk first upwards and then down. By the way, if you have a blender or a mixer, use the device to achieve perfect homogeneity. Bake the products on a preheated, oiled frying pan for two to three minutes on each side. While pancakes are cooling down, you need to make a filling. Boil the boiled meat with a meat grinder. With champignons, remove the film and cut them in small pieces, and finely chop onions. Peel the carrots on a grater. Now put the meat in the preheated oil, cook for five minutes with constant stirring, then enter the rest of the products. Do not forget about spices and table salt! Fill the filling and stuff it with pancakes. Finally, remember a few simple rules for a perfect dish. Always sift the flour - this will help it to be saturated with air, so that the products will turn out to be gentle and delicate. Note that if you add too much sugar to the dough, the dish will become too hard and can burn. And extra salt will make the food very pale and unattractive. If all these points are taken into account, you can prepare wonderful pancakes and make them happy with the whole family. We wish you good culinary experiments! We advise you to read:
