Title: Pancakes with Mushrooms
Categories: Appetizer Pancake
Yield: 7 Servings
| BATTER |
| 1 | c | Milk |
| 2 | | Eggs |
| 1 | c | Flour |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 3 | tb | Salad Oil |
| STUFFING |
| 2 | tb | Butter |
| 1 | | Onion, Sliced |
| 10 | oz | Mushrooms, Sliced |
| 2 | tb | Water |
| 2 | | Slices White Bread |
| | | Salt And Pepper |
| 3 | tb | Bread Crumbs |
| 2 | tb | Butter |
Heat the butter in a skillet, add onions, and fry until golden. Add
mushrooms and 2 tablespoons water, cover and cook on low heat for 5
minutes. Soak the bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until creamy. Spoon a little of
the stuffing into the center of each pancake and fold the pancakes envelope
fashion to encase the suffing completely. Roll each stuffed pancake in
leftover batter and in bread crumbs. Fry in hot butter until golden on
both sides. Yields 15 pancakes.