Mushroom pancakes

Name: Mushroom pancakes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Mushrooms; 1 Onion; 1 Garlic clove; 50 g streaky smoked bacon; 7-10 Tbsp four stems of parsley; 35 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size M); 200 g Flour; 300 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Mushrooms
1 Onion
1 Garlic clove
50 g streaky smoked bacon
7-10 Tbsp four stems of parsley
35 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size M)
200 g Flour
300 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Wash, clean and chop the mushrooms. Peel onion and garlic and chop finely. Cut the bacon into cubes as well. Wash parsley, dab dry and chop. Melt 15 g fat in a pan.
2
Fry the mushrooms, onion, garlic and bacon for about 3 minutes. Season with salt and pepper. Sprinkle with parsley. Drain the liquid. Separate the eggs for the pancake batter. Beat the egg white until very stiff.
3
Mix flour, milk and egg yolk well. Season with salt, pepper and nutmeg. Carefully fold in the egg white. Melt a little fat in a coated pan. Add 1/4 of the dough at a time and let it falter a little.
4
Spread 1/4 of the mushrooms on each and bake in the preheated oven (electric range: 225 ° C/ gas: level 4) for about 8 minutes. Lamb's lettuce tastes good with it.