Here’s A Mushroom Stuffed Pancakes Recipe To Make Savory Nalysnyky!
Nalysnyky are thin and delicious Ukrainian pancakes, similar to crepes, that can be filled with various ingredients, such as cottage cheese, fruit, or mushrooms.
Made from a simple batter of flour, egg, oil, milk, salt, and sugar, nalysnyky are also sometimes called “Ukrainian crepes” because of their thin nature.
This recipe for nalysnyky is a savory one, with a filling of mushrooms and onions. It is easy to make and great for lunch (but you can also enjoy it for breakfast or dinner). You can serve it with sour cream and chopped parsley or dill for a touch of freshness and color.
Nalysnyky are a traditional dish in Ukraine and other Slavic countries. They are especially popular during Maslenitsa, which is a festive celebration of the end of winter and the arrival of spring.
As mentioned, nalysnyky can be made with different fillings, such as jam or berries for a sweet version, or with mushrooms, meat, or cheese for a savory version. Cottage cheese filled nalysnyky are probably the most popular version.
Ingredients
Here are the nalysnyky ingredients that you will need to make these stuffed pancakes with mushrooms:
- All-purpose flour – To make the batter.
- Eggs – For the batter.
- Milk – For the batter; low-fat or whole milk both work. You can also use plant-based alternatives, but the flavor will change slightly.
- Sugar – White granulated sugar; to add a hint of sweetness to the batter.
- Oil – Some for the pancakes and some for frying.
- Mushrooms – For the filling; you can use cremini, button, or other mushrooms of your choice.
- Onion – A yellow or white onion to add extra flavor to the filling.
- Salt – To enhance the overall flavour; adjust to taste.
- Pepper – Adds a hint of spice; adjust to taste.
- Sour cream – For serving.
Recipe Tips and Substitutions
- You can add chopped fresh herbs and minced garlic to the mushroom filling for extra flavor.
- To prevent the pancakes from sticking to the pan, you can lightly grease the pan with a little oil or butter before each pancake.
- You can experiment with different mushrooms for the filling.
- You can also freeze the mushroom pancakes for later use. When you want to enjoy them, thaw them in the oven at 350°F until heated through. They make a great lunch.
- Cold pancakes can be reheated before serving. One way is to fry them in a pan on both sides for a crispy crust, or you can reheat them in the oven (see below).
- After assembling the stuffed pancakes, you can place them in a baking pan, add a few small pieces of butter on top (optional), and bake them in the oven at 350 degrees Fahrenheit for a few minutes. This is very common with cottage cheese stuffed nalysnyky, but you can also do it with mushroom stuffed nalysnyky if you like (mainly to reheat them).
How to Make Mushroom Stuffed Pancakes – Step by Step Instructions
In this section, you can see just exactly how to make these nalysnyky with mushrooms. All of the recipe process photos are here for your reference as you cook at home!
Of course, you can also find the recipe card with exact measurements and instructions – but no visuals – at the bottom of this post.
First, make the pancake batter. In a large bowl, whisk together half of the milk as well as the eggs, sugar, salt, and flour. Add the vegetable oil and whisk again until well combined.
Gradually add the remaining milk while whisking. If the batter is too thick (drips slowly from a spoon), add a little more milk or water. Let the batter stand for 10 minutes.
Meanwhile, in a frying pan, heat the oil over medium-low heat and fry the onion for 4-5 minutes, stirring regularly, until soft and translucent.
Add the chopped mushrooms and cook for another 8-10 minutes, stirring frequently. Season with salt and pepper, and any other spices to taste.
Transfer the mushroom mixture to a bowl and let it sit to cool slightly. Then stir in the sour cream and mix well.
Heat a lightly greased frying pan over low heat and pour in some batter to fry a thin pancake (like a crepe).
Cook for about 3 minutes on low heat, then flip the pancake and cook for another minute, or until lightly browned.
Transfer to a plate. Repeat with the remaining batter, stacking the pancakes on the plate.
To assemble the nalysnyky, place a pancake on a flat surface and spoon 2 tablespoons of the mushroom filling on one half.
Roll or fold up the pancake in a way you like. You can tuck in the ends if you want. Repeat with the rest of the pancakes and filling.
Serve the mushroom nalysnyky warm or cold, with more sour cream and chopped herbs (such as parsley or dill) if desired. Enjoy!
Storage Tips
If you have leftover stuffed pancakes, place them in a sealed container and store them in the fridge for up to 3 days.
Keep in mind that the filling can make the pancakes a little soggy over time, so eat them sooner rather than later. These pancakes can be eaten hot or cold.
If you want to heat them, use a pan with a little bit of oil on medium-low heat. Alternatively, you can also reheat them in the oven.
FAQ
Nalysnyky are thin Ukrainian pancakes that are similar to crepes. They are made with a simple batter of flour, egg, milk, sugar, salt, and oil. The filling can be either sweet or savory and it can include fruit, jam, mushrooms, or cottage cheese, among other things.
Nalistniki is the Russian spelling for Nalysnyky which are thin, crepe-like pancakes. They are often stuffed, rolled and/or folded and then eaten sweet with jam or savory with cheese or other fillings like mushrooms.
Maslenitsa is the festive holiday that is celebrated in Ukraine and other Slavic countries to see off winter and welcome spring. It is a cheerful holiday with songs, dancing, and lots of eating. The main food of Maslenitsa is thin pancakes or crepes, known as Nalysnyky in Ukrainian. In 2024, it takes place between March 11 and 17.
Related Recipes
If you like these stuffed pancakes, here are some other Ukrainian and Russian pancake recipes:
Mushroom Stuffed Pancakes (Nalysnyky)
Ingredients
Batter
- 2 cups milk
- 2 medium eggs
- 2 tablespoons granulated sugar
- 1/5 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
Filling
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 1/2 pounds mushrooms, finely chopped (e.g. cremini or button mushrooms)
- 1/3 teaspoon salt, more to taste
- 1/3 teaspoon pepper, more to taste
- 3 tablespoons sour cream, extra for serving if desired
Instructions
- In a large bowl, whisk together half of the milk as well as the eggs, sugar, salt, and flour. Add the vegetable oil and whisk again until well combined.2 cups milk, 2 medium eggs, 2 tablespoons granulated sugar, 1/5 teaspoon salt, 1 cup all-purpose flour, 2 tablespoons vegetable oil
- Gradually whisk in the remaining milk. If the batter is too thick (drips slowly from a spoon), add a little more milk or water. Let the batter stand for 10 minutes.
- Meanwhile, in a frying pan, heat the oil over medium-low heat and fry the onion for 4-5 minutes, stirring regularly, until soft and translucent.2 tablespoons oil, 1 onion
- Add the chopped mushrooms and cook for another 8-10 minutes, stirring frequently. Season with salt and pepper, and any other spices to taste.1 1/2 pounds mushrooms, 1/3 teaspoon salt, 1/3 teaspoon pepper
- Transfer the mushroom mixture to a bowl and let it sit for a minute to cool slightly. Then stir in the sour cream and mix well.3 tablespoons sour cream
- Heat a lightly greased frying pan over low heat and pour in some batter to fry a thin pancake (like a crepe). Cook for about 3 minutes on low heat, then flip the pancake and cook for another minute, or until lightly browned. Transfer to a plate. Repeat with the remaining batter, stacking the pancakes on the plate.
- To assemble the nalysnyky, place a pancake on a flat surface and spoon 2 tablespoons of the mushroom filling on one half. Roll or fold up the pancake in a way you like. You can tuck in the ends if you like. Repeat with the rest of the pancakes and filling.
- Serve the mushroom nalysnyky warm or cold, with more sour cream and chopped herbs (such as parsley or dill) if desired.
Notes
- You can add chopped fresh herbs and minced garlic to the mushroom filling for extra flavor.
- To prevent the pancakes from sticking to the pan, you can lightly grease the pan with a little oil or butter before each pancake.
- You can experiment with different mushrooms for the filling.
- You can also freeze the mushroom pancakes for later use. When you want to enjoy them, thaw them in the oven at 350°F until heated through. They make a great lunch.
- Cold pancakes can be reheated before serving. One way is to fry them in a pan on both sides for a crispy crust, or you can reheat them in the oven (see below).
- After assembling the stuffed pancakes, you can place them in a baking pan, add a few small pieces of butter on top (optional), and bake them in the oven at 350 degrees Fahrenheit for a few minutes. This is very common with cottage cheese stuffed nalysnyky, but you can also do it with mushroom stuffed nalysnyky if you like.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
