Chicken and Mushroom Pancakes
Chicken and mushroom pancakes are a truly hearty Hungarian dish, perfect for lunch or dinner. The juicy chicken breast and mushrooms make a great pairing, while the sour cream sauce makes the dish creamy and even more delicious. The slightly browned cheese on top creates a crispy layer, so every bite creates a perfect balance between juiciness and crispness. If you want to try a truly satisfying savory pancake, this recipe is a great choice!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour and salt, then add the eggs.
2
Gradually whisk in the milk and sparkling water, mixing continuously until you have a smooth batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to meld.
4
Lightly oil a skillet and heat over medium heat.
5
Pour a ladleful of batter into the skillet, spreading it evenly. Cook for 2-3 minutes, until the edges start to pull away from the pan, then flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet as needed.
7
For the filling, finely chop the onion and garlic, then sauté in a little oil in a skillet until translucent.
8
Add the diced chicken breast and cook until it turns white.
9
Add the sliced button mushrooms and sauté for another 5-6 minutes, until the mushrooms soften.
10
Stir in the sour cream, season with salt and pepper, and cook for another 2-3 minutes to allow the flavors to combine.
11
Fill the prepared pancakes with the chicken and mushroom mixture, then fold or roll them up.
12
Place the filled pancakes in a baking dish, sprinkle with grated cheese, and bake at 350°F (180°C) for 10 minutes, or until the cheese is melted and lightly browned.
13
Serve hot, garnished with freshly chopped parsley.
