Pancakes with Mushrooms

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Pancakes filled with mushrooms in a port and cream sauce. A simple, but elegant and very tasty dish.


For the Pancakes

  • 2 cups / 300g flour, sifted
  • 4 eggs
  • ½ cup / 120ml buttermilk or kefir
  • ½ tsp baking powder
  • 1 tbsp vegetable oil
  • ca. 1 ¼ cup / 180ml milk
  • butter or oil for baking

For the Filling

  • 1 lb / 500g mushrooms, cleaned and sliced
  • 1 small onion, finely chopped
  • 2 tbsp / 25g bacon, finely diced
  • 1 tbsp butter
  • 1 clove garlic, finely chopped
  • ½ tsp salt
  • ¼ / 60ml port wine
  • 3 tbsp whipping cream
  • 3 tbsp sour cream
  • pinch of tarragon (optional)
  • 1 tbsp fresh parsley, finely chopped
  • freshly ground pepper and salt to taste


Pancake batter

  1. In a mixing bowl, lightly beat eggs
  2. Combine flour with baking powder and salt and stir well into egg mixture.
  3. Add buttermilk, oil, and milk. Mix until batter is smooth but do not overmix. A few clumps are OK.
  4. Let stand and relax for at least 30 minutes


  1. Render bacon in a heavy saucepan over medium-high heat until nicely browned.
  2. Add onions and salt, cook until soft and translucent
  3. Add garlic and tarragon, cook for another minute or two, then add the mushrooms.
  4. Cook until most of the liquid from the mushrooms has evaporated.
  5. Add port, cook until most of it has evaporated.
  6. Reduce heat. Stir in sour cream and whipping cream. Season with salt and pepper. Stir in chopped parsley.
  7. Keep warm.

Baking the Pancakes

  1. Set large non-stick pan on medium-high heat. Add a bit of butter or oil. With a ladle or measuring cup add ½ cup / 120ml of pancake batter. Tilt pan in all directions to equally distribute batter.
  2. Cook pancake on one side until golden brown. Then flip over and cook other side until golden brown. When a pancake is done, set aside and keep warm.
  3. Repeat until the batter has been used up. Add butter/oil to the pan as necessary.


  1. Place 2-3 tbsp of mushroom filling on a pancake. Roll up the pancake, folding in the sides.
  2. Garnish with fresh parsley.


  • For this recipe, I prefer the more flavorful brown (crimini) mushrooms.
  • For a version without meat, substitute diced bacon with an additional 1 tbsp of butter. Brown butter lightly before adding the onions.

Yields 4-6 servings

Preparation time ca. 1 hour

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