Ingredients:
For the dough:
whole wheat flour – 250 g
carbonated spring water – 500 ml
Unrefined sunflower oil – 2 tbsp. spoons Cane sugar – 1 tbsp. spoonFor the filling:
buckwheat kernels – 150 g
champignon mushrooms – 200 g
onions – 0.5 pcs.
soy sauce – 2 tbsp. spoons
unrefined sunflower oil – 1 teaspoon
sea salt – to your taste
black pepper with peas – to your taste
Preparation:
Step 1.
Mix flour, salt and sugar in a bowl. Gradually add sparkling water and mix until smooth. For thin pancakes, the dough should be liquid. Add oil to the dough.
Step 2.
Bake thin pancakes.
.Step 3
For the filling, slightly dry the buckwheat in a dry pan, then boil it until almost ready in a separate saucepan (for this, pour water 2 to 1 and cook until the liquid evaporates).
Step 4.
Fry chopped onion in sunflower oil, add sliced mushrooms and soy sauce, fry, stirring, until the mushrooms are ready (8-10 minutes).
Step 5.
Add buckwheat to the pan and fry everything together a little more. Season generously with black pepper and add salt if needed. Buckwheat should not boil into porridge, but should remain slightly elastic.
Step 6.
Wrap the filling in the pancake in any way convenient for you.
Delicious!