Traditional potato pancakes – potato pancakes with mushrooms
Time for traditional potato pancakes, stuffed with mushroom stuffing, which I will decorate with a splash of country cream.
The Suwałki Region is a land famous for its pancakes and potatoes.
In the next recipe, I will prepare delicious pancakes – crunchy and aromatic.
This is a variation on the pancakes, because there is no buckwheat flour or yeast, but it is a regional dish, so what somebody called it, it stayed that way.
These pancakes are characterized by an extremely aromatic and delicious stuffing, namely, I'm talking about fried mushrooms and that's what surprised me pleasantly because I'm a big pie-eater, and those inside are still with mushrooms.
You imagine the power of taste, it really is delicious.
Let me start by preparing the stuffing,the chopped onion will gently fry in the pan, I always do this to get rid of excess water, and caramelize sugar at the same time, that's in the onion. Then he adds butter, so that the onion is glazed nicely and browned even more beautifully. Hi (half) Put the onions into a bowl and leave them for pancake dough. I'll prepare the stuffing for the second part, I'll fry the chanterelles. Chanterelles are one of my favorite mushrooms, I like that the most about them, that they have been present in forests since the beginning of June.
I chop the mushrooms quite finely, so that later they fit nicely together with the stuffing cake. I fry the mushrooms. I still need fresh herbs for mushrooms. Fresh marjoram and fresh thyme will be perfect. I chop the herbs finely and add them to the mushrooms. Almost all of the liquid has evaporated, it is very important, because the mushrooms must be dry for stuffing. Traditionally for these pancakes, The stuffing is made of meat, but because the people there greatly appreciate the gifts of the forest, it was me who made them with mushrooms with a bow to them. Anyway, such a provision also appears there. There is still salt and a little pepper and the pancake stuffing is ready.
In the past, such potato pancakes were mainly eaten for breakfast, nutritious danko for breakfast, and with what was served – with something that has the beautiful name of a pamoch, i.e. dipping sauces, with various flavors. Pamoczki does not that sound beautiful.
Preparation of pies: Grate potatoes and add two eggs, to support the structure of the entire cake, to stick these potatoes together somehow. Add salt and a little pepper. Add the rest of the fried onion. I believe that pies must always be well seasoned. We add flour, the consistency of potato pancakes or pancakes should never be too stiff, it should not be concrete but pouring potatoes.
Frying pancakes.
I only pour this much oil, to cover the bottom of the pan, in well-heated oil, the potatoes will close immediately, they will fry and make crispy, the cake must be quite thin.
I put the stuffing on top of the pie and now cover the mushrooms with a second layer of potatoes.
You have to wait a while, until they stick to the edges, so that they can be easily turned inside out. Turn the pancakes when they turn brown.
I turn it twice during frying and they will be crispy like chips.
For ready-made pies – Make a sauce of pancakes,Mix the sour cream with chives and add a little salt.
These pancakes are another beautiful showpiece of the Suwałki Region, which should appear on the menu of every local restaurant, I am starting to eat them, because someone will take them from me.
Ingredients:
Stuffing:
30 dkg of mushrooms (cock)
large onion
spoon of butter for frying
marjoram
thyme
salt, pepper
Russian pancake:
6-8 large potatoes
2 eggs
salt, pepper
half a cup of flour
frying oil
Then he adds butter, so that the onion is glazed nicely and browned even more beautifully. Hi (half) Put the onions into a bowl and leave them for pancake dough. I'll prepare the stuffing for the second part, I'll fry the chanterelles. Chanterelles are one of my favorite mushrooms, I like that the most about them, that they have been present in forests since the beginning of June.
I chop the mushrooms quite finely, so that later they fit nicely together with the stuffing cake. I fry the mushrooms. I still need fresh herbs for mushrooms. Fresh marjoram and fresh thyme will be perfect. I chop the herbs finely and add them to the mushrooms. Almost all of the liquid has evaporated, it is very important, because the mushrooms must be dry for stuffing. Traditionally for these pancakes, The stuffing is made of meat, but because the people there greatly appreciate the gifts of the forest, it was me who made them with mushrooms with a bow to them. Anyway, such a provision also appears there. There is still salt and a little pepper and the pancake stuffing is ready.
In the past, such potato pancakes were mainly eaten for breakfast, nutritious danko for breakfast, and with what was served – with something that has the beautiful name of a pamoch, i.e. dipping sauces, with various flavors. Pamoczki does not that sound beautiful.
Grate potatoes and add two eggs, to support the structure of the entire cake, to stick these potatoes together somehow. Add salt and a little pepper. Add the rest of the fried onion. I believe that pies must always be well seasoned. We add flour, the consistency of potato pancakes or pancakes should never be too stiff, it should not be concrete but pouring potatoes.
I put the stuffing on top of the pie and now cover the mushrooms with a second layer of potatoes.
You have to wait a while, until they stick to the edges, so that they can be easily turned inside out. Turn the pancakes when they turn brown.
I turn it twice during frying and they will be crispy like chips.
