Delicate Buckwheat Pancakes with Mushrooms and Ground Turkey
Tender buckwheat pancakes with mushrooms and ground turkey are a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g buckwheat flour
- 125 g wheat flour
- 3 eggs
- 250 ml milk
- 100 ml water
- Salt
- sunflower oil (for frying)
- 2 shallots
- 300 g brown mushrooms
- 400 g ground turkey
- 1 tsp porcini mushroom powder
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 200 g crème fraîche
- 1 bunch chives (cut into ribbons)
- vegetable oil
Instructions
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1.
Preheat the oven to 70°C with upper and lower heat. Whisk both flours with eggs, milk, water, and a pinch of salt until smooth and creamy. Let rest for about 30 minutes; if needed add more flour or water to adjust consistency. In a non‑stick pan, cook 12–16 pancakes in small amounts of oil, one at a time. Keep finished pancakes warm in the oven.
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2.
Peel and finely chop the shallots. Clean the mushrooms and also finely chop them. Heat 2 tbsp oil in a pan and gently sauté the shallots. Add the ground turkey and cook over medium heat, stirring until crumbly. Add the mushrooms and porcini powder and cook for another 5–6 minutes, stirring frequently. Season with salt, pepper, and nutmeg.
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3.
Spread the filling on each pancake, sprinkle with 1–2 tbsp chive ribbons, and drizzle with 1–2 tbsp crème fraîche. Fold pancakes into triangles, arrange on plates, and serve immediately with a fresh salad.
