Savoury pancake sensation: Mushrooms and cheese redefine lunch

For quite some time, pancakes have been predominantly savoury in our house. Does this mean we've grown tired of the sweet classic? Not at all, but we treat the sweet version more like a dessert than a substantial lunch. Choosing a savoury filling opens up many possibilities, including options that don't involve meat.

Our current favourite pancake recipe features two main ingredients: mushrooms and cheese. This combo, familiar to you from dishes like pizza or toasties, has been a real hit. Children's tendency to be picky eaters disappears entirely, and the plates come back clean after this meal. So, if you enjoy experimenting in the kitchen and love pancakes, I highly recommend the recipe below.

Ingredients:

Pancake batter:

• 2 eggs,
• 1 cup of flour,
• ½ cup of milk,
• 2/3 cup of sparkling water,
• oil for frying,
• a pinch of salt.

Filling:

• about 450 g of mushrooms,
• 1 onion,
• about 200 g of cheese block,
• salt,
• pepper,
• Provence herbs,
• oil for frying.

Method:

Mix the eggs

1. with milk, sparkling water, salt, and flour to form a smooth batter.
2. Finely chop the onion and mushrooms. First, fry the onion until it turns translucent, then add the mushrooms.
3. Season with salt, pepper, and Provence herbs.
4. Once the water evaporates, remove the filling from the pan.
5. Add the grated cheese to the mixture at this point.
6. Spread the prepared mixture onto the fried pancakes and roll them up.
7. Finally, fry them lightly on a greased pan. This melts the cheese, making the pancakes even tastier. Done!