Can I replace mayonnaise in the batter?

Yes, you can use sour cream or kefir instead — the pancakes will be more delicate but may be less elastic. A mix of sour cream and oil works best.

How many pancakes does this make?

From the given ingredients (440g eggs + mayo), you'll get about 8–10 thin pancakes, enough for 2 servings.

Why do my pancakes tear when rolling?

The batter may be too thick or the pancakes undercooked. Thin the batter with water or milk and cook until lightly golden on both sides.

Can I use dried mushrooms?

Yes, but soak them in water for 2 hours, then boil and sauté. The flavor will be more intense.

Pancakes with egg, cheese and mushrooms

Name: Pancakes with egg, cheese and mushrooms
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 440 g; Button mushrooms — 100 g; Mayonnaise — 40 g; Hard cheese — 100 g; Dill — 5 g; Salt — 2 g; Sunflower oil — 20 g

45min

707g

Nutrition per 100g

248

These egg, cheese, and mushroom pancakes are the perfect hearty meal for any time of day. Tender pancake batter made with eggs and mayonnaise, filled with sautéed mushrooms, hard-boiled eggs, and melted cheese — a harmonious combination of flavors. Quick to make and sure to please even the pickiest eaters. At only 248 calories, you can enjoy them guilt-free.

BreakfastFried FoodsMushroomsEggsSnack

WHAT YOU WILL NEED

From ingredients

7 products

Base

Chicken egg440 g

Mayonnaise40 g

Sunflower oil20 g

Filling

Button mushrooms100 g

Hard cheese100 g

Dill5 g

Spices

Salt2 g

SIMPLE PROCESS

Step by step recipe

To get thin, flexible pancakes, the batter should be thin and smooth. For the filling, sauté mushrooms until golden to remove excess moisture, then mix with grated cheese and chopped boiled eggs. Wrap the filling in warm pancakes so the cheese melts slightly. Follow these steps for perfect stuffed pancakes.

Step 1

Make the Batter

In a bowl, whisk together the eggs (about 4, reserve 2 for the filling), mayonnaise, salt, and sunflower oil until smooth. The batter should be thin, like regular pancake batter.

Step 2

Cook the Pancakes

Heat a skillet over medium heat and grease it lightly. Pour in a small amount of batter, spread it thinly, and cook for 1–2 minutes per side until golden. Stack the cooked pancakes.

Step 3

Prepare the Filling

Finely chop the mushrooms and sauté in a dry skillet until the liquid evaporates and they turn golden. Grate the cheese finely. Hard-boil the reserved eggs (10 minutes), cool, peel, and chop finely.

Step 4

Mix the Filling

Combine the sautéed mushrooms, grated cheese, chopped eggs, and chopped dill. Season with salt and pepper if desired.

Step 5

Assemble the Pancakes

Place 1–2 tablespoons of filling near the edge of each pancake. Fold the pancake over the filling, then fold in the sides and roll it up like a burrito or envelope.

Step 6

Serve

Serve immediately, or for a crispy finish, pan-fry the rolled pancakes for a minute on each side. Garnish with fresh herbs. Enjoy!

CHEF'S TIP

Choose Fresh Mushrooms

Use fresh button mushrooms with firm caps for the best flavor and texture. They hold up well during sautéing.

Grate Cheese Finely

Finely grated cheese melts quickly and distributes evenly throughout the filling, making it creamy and cohesive.

Don't Overcook the Pancakes

Cook pancakes until just golden so they remain flexible for rolling. Overcooked pancakes become brittle and crack.

Add Herbs for Freshness

Chopped fresh dill or parsley adds a bright, aromatic touch to the filling.

SUBSTITUTIONS

Add your taste

With Ham Replace mushrooms with 3.5 oz (100g) of diced ham for a meatier, juicier filling.
With Chicken Add 3.5 oz (100g) of cooked chicken breast, diced, along with the mushrooms for extra protein and heartiness.
Vegetarian Version Skip the mushrooms and increase the cheese to 5 oz (150g), adding bell pepper for extra flavor and moisture.
With Cream Cheese Replace hard cheese with cream cheese for a softer, richer filling.

HOW TO STORE

How to Store Stuffed Pancakes

Cool the pancakes to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a dry skillet until warm. Freeze in portions — thaw at room temperature and reheat in a skillet.

GOOD TO KNOW