Thursday, November 17, 2011

Poland: Mushroom-Filled Pancakes

Here is another great find for this month's Cook Around the Globe. In my experience, when Americans hear the word "pancake" they automatically think "breakfast". For me, pancakes for breakfast are a rather new thing. I consider pancakes a (sweet or savory) main dish, appetizer or dessert. This is how they are being consumed in a variety of European kitchens. These Polish pancakes are very thin, made from a very liquid batter - they resemble French crêpes. I might have mentioned before that I really don't like mushrooms. I don't  mind the taste so much but I really dislike their texture. However, this dish sounded so delishes that I just had to try it out - and I loved it! I chopped the mushrooms up instead of slicing them to avoid the texture. I also added some bacon and white wine which were not in the original recipe. The result was so good, HubbyGrouch and I finished almost the whole amount! This recipe sure is a keeper!


   

Ingredients (serves 3 as main dish, 10-12 as appetizer):
pancakes
1 cup milk
1 large egg
1 cup sifted all-purpose flour
1/4 tsp salt

mushroom filling
100 g bacon (optional)
1 tbsp butter
400 g fresh mushrooms, sliced or chopped
1 bunch scallions, minced
60 ml white wine (optional)
1/2 cup sour cream at room temperature
1 tbsp flour
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
salt
pepper

butter of margarine for frying
sour cream for serving

For the pancakes, whisk all ingredients together to obtain a smooth batter. Heat a lightly greased 7 or 8 inch skillet over low-medium heat. Hold skillet with one hand, while pouring 3 tbsp of batter into skillet, tipping pan immediately to spread the batter evenly. Place back on heat and cook until underside is done, 1-2 minutes. Carefully flip pancake and cook the other side for 1 minute until done. Slip onto a warm plate and keep warm. Continue baking pancakes until all batter is used. If using bacon in the filling, cook same in skillet over medium heat until crisp. Drain on paper towels and crumble. Discard all but 1 tbsp bacon fat. Add 1 tbsp butter to pan. Add mushrooms and scallions; sauté until soft, about 5 minutes. Add wine (if using) and let evaporate. Stir in sour cream, flour, parsley, dill, salt, and pepper. Keep warm. To serve, place a large spoonful of filling lengthwise along one side of each pancake. Sprinkle with bacon if using. Roll up and serve topped with a spoonful of sour cream.

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