|1.||Flour Dough||155 Column|
|2.||Milk Dough||250 Ml|
|3.||Water Dough||125 Ml|
|4.||Baking powder Dough||1 Tsp|
|5.||Dry yeast Dough||1 Tsp|
|6.||Sugar Dough||1 Tsp|
|7.||Hard cheese Filling||100 Column|
|8.||Mushrooms Filling||250 Column|
|9.||Bulb onions Filling||1 PC.|
|10.||Vegetable oil Filling||for frying|
|12.||Black pepper Filling||taste|
For the test, dissolve the yeast in warm water along with sugar. Let stand for 10 minutes and add warm milk, then flour and baking powder. Beat with a whisk and set aside for 20 minutes.
For the filling, finely chop the onions and mushrooms and fry in vegetable oil until tender, season to taste.
Pour 2.5 tbsp into a well-heated pan. l dough, cook until the pancakes are covered with holes, and the surface becomes dry. On the one hand, they should be golden, and on the other, they should be ready.
Put a tablespoon of the filling and a teaspoon of grated cheese in the center of the pancake. We pinch the edges of the pancake on one side almost to the middle. Then from the second and third parties.
Pancakes with mushrooms and cheese bake in the oven at 200 degrees 10 minutes.