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- kefir — 1/2 liter
- egg — 1
- salt — to taste
- baking soda — 1/4 teaspoon
- flour — 1 cup
- green onion tops or strands of string cheese — for tying the pouches
For the Filling
- champignon mushrooms — 400 grams
- onion — 1
- salt, black pepper — to taste
Sift the flour, then add the salt and baking soda. Pour in the kefir and mix well.
Beat the egg and add it to the batter. Stir until smooth. The batter should be runny. In a preheated skillet greased with vegetable oil, cook the pancakes.
Prepare the filling. Peel and finely chop the onion, then sauté it in a skillet.
Wash, clean, and chop the mushrooms, then add them to the skillet with the onions. Season the mushrooms and onions with salt and black pepper, and cook the mushrooms until done.
Place 1 tablespoon of the filling in the center of a pancake, fold the pancake to form a pouch, and tie it with green onion tops or strands of string cheese.
