Pancakes stuffed with buckwheat and mushrooms recipe with photos step by step

Preparing the mass for pancakes:
Take a deep bowl and two eggs. We break our eggs, and the yolk together with the protein is sent to a bowl. We take a whisk or a mixer, the more convenient it is to work and mix the eggs until a yellow homogeneous liquid. Then we take the milk and a little water, also pour it into a bowl. Mix lightly, and it remains to add flour with spices. We take a strainer and sift the flour through it so that we do not form lumps in the mass. If the dough turned out to be too liquid, add more flour, if too dense, dilute with water. I usually cook on a very thin dough, then the pancakes turn out super thin. In this case, do it according to your taste.

Preparation of buckwheat:
We take our buckwheat and wash it in a cool will two times. Next, we take out the pan and throw our cereal there. Fill everything with water in an equal ratio. Buckwheat should be salted to taste and after cooking add butter. Groats are cooked for 15 minutes after boiling.

Cooking pancakes:
We take a good non-stick frying pan and vegetable oil. We put the frying pan on medium heat and grease the bottom with oil with a silicone brush. We cook pancakes for 1-2 minutes on each side, depending on the thickness of your pancakes.

Preparation of the filling:
We take champignons or any other mushrooms and wash them. Then we cut them finely and arbitrarily, since we will have them as a filling together with buckwheat. Fry the mushrooms with vegetable oil and salt and add buckwheat to them a little later. Turn off the heat and mix the filling.

Assembly and submission:
We take a pancake and spoon a strip of filling, then wrap it. We do everything, the same with the rest of the pancakes and serve. You can decorate the dish with chopped herbs and sour cream.