Pancakes with forest mushroom filling

About forest mushrooms. I am an avid mushroom picker, and during the season I have a great many of them... if, of course, their presence in the forest is noticed. So, besides various dishes, I also freeze them. In most cases, these are Polish porcini mushrooms. Cleaned, washed, cut, boiled for five minutes, drained in a colander, cooled down, and packed in regular food bags. The portion is such that it is just enough for soup (4-5 servings) or mushroom filling for pancakes, pies, and the like. So, I distribute the mushrooms in the bags, release the air, making a portion that looks like a pancake, stack them on top of each other and put them in the freezer. After thawing, use them wherever you like. That's why I wrote 300 milliliters of mushrooms. I took the thawed mushrooms and they fit perfectly in my large cup, which is 300 ml.

Well, now a couple of words about dried mushrooms. I have white mushrooms and Polish porcini mushrooms. I always make solyanka from boletus and birch boletes. Let's get back to dried mushrooms. I clean them, wipe them with a damp cloth, then cut them into slices and dry them. There is no sand at all. Of course, it is possible that some grains of sand might remain, but it will be completely unnoticed. So, after drying the mushrooms, I grind some of them in a blender with a coffee grinder function. This powder is very convenient to use in sauces or, as in this case, as a flavorful, aromatic addition to pancake batter. By the way, you can find detailed information about dried mushrooms here.

If we use zucchini, it will most likely have a tender skin and small, completely tender seeds that will not interfere at all. In this case, we simply measure the required grams and grate them on a grater. If it's a courgette, then you will need to peel the skin and remove the seed core. 200 grams is the weight of the peeled courgette. I grate it on a fine grater, finer than beet-carrot.

Peel and crush the garlic. Beat it together with grated zucchini, eggs, thyme, salt, sugar, and mushroom powder in a bowl (you can add more if you want a stronger taste, or omit it altogether). Mix everything well with a whisk.

Next, add the flour and half the milk, and mix well again. Add the remaining milk and mix again. The batter should be quite liquid, similar to regular thin pancakes.

Then take a skillet, spread it out, add a little vegetable oil, about half a teaspoon (the oil will quickly spread when the skillet is tilted in different directions), pour about half a ladle of batter and, by tilting the skillet in a circle, evenly distribute the batter. Cook over medium heat, about a minute on each side. If the skillet is good, you don't need additional oil for the second pancake. But for the third one, add oil again... and so on until you finish all the batter.

You should get 8-10 pancakes, depending on the diameter of the skillet. Here you can even say stop! The pancakes are tender, delicious, and simply superb with sour cream! But we're moving on.

I found leeks in my refrigerator, so I used 100 grams of shallots and 100 grams of leeks (the light part). Cut everything finely. Heat a skillet, add a tablespoon of vegetable and butter, throw in the onions and cook, stirring, over medium heat for a couple of minutes.

The mushrooms, as I mentioned, were cooked and thawed. I chop them with a knife into small pieces and add them to the skillet with the onions. You can use a blender, but don't puree them for too long - we don't need a paste.

Season everything with salt, add black pepper, and sauté for a few minutes. Then add a couple of tablespoons of low-fat sour cream, mix well, and turn off the heat. The filling is ready. You can add fresh dill to it and replace the sour cream with 70 grams of heavy cream. After that, place the pancake on the table, spoon a generous portion of the filling onto it, and spread it evenly.

I like to roll everything up into little tubes. The pancakes with filling are ready, now all that's left is to lightly sauté them.

Now, fry the desired amount of pancakes in vegetable oil. Serve with sour cream. Enjoy your meal!