Salty Pancakes from the Oven

## Savory Oven-Baked Pancakes: A Delicious Twist

Salty Pancakes from the Oven

• Oven-baked savory pancakes present a delightful and innovative twist on traditional pancakes. These pancakes are infused with a mixture of mushrooms and minced chicken and are finished with a rich béchamel sauce. Below is a simple recipe to assist you in preparing these savory baked pancakes.

Salty Pancakes from the Oven

Ingredients: medium, total time:

14-16 pancakes:

• 4 eggs

• 400 ml milk

• 400 ml sour water

• pinch of salt

• 4 Tbsp Olive oil

• 400 g soft flour

• Oil for frying

• non stick pan

Filling:

• 800 g of minced chicken/ or minced meat usually

• 1 onion/ finely chopped

• 250 g of fresh mushrooms/ cut into slices

• 1 clove garlic/ minced

• 1 carrot/ finely chopped

• salt and pepper to taste

• 2 - 3 Tbsp olive oil EVO

• 1 tsp oregano

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Béchamel Sauce Lena

Béchamel Sauce Lena • Béchamel sauce or white sauce is quite often present in Italy as a topping for various dishes and gives an even better taste to the dish. But you should also know how to prepare it, here I share with you a recipe for how I make it. Follow recipe.Béchamel Sauce: simple, total time: 25 min • 570 ml milk • 50 g butter • 50 g plain flour • 4 g (1/2 tsp) salt • A pinch of nutmegPreparation for Béchamel Sauce:1. Pour butter into a saucepan and fry over moderate heat. When is mel

Other:

• 100 - 150 g Parmesan cheese or some other

• More: 100 ml of tomato purée

Salty Pancakes from the Oven

Preparation:

1. Begin by preparing the pancakes.

2. Combine all the ingredients and fry them in a small amount of oil until they are golden brown on both sides, approximately 1-2 minutes over low to moderate heat. Set aside to cool.

3. Sauté the onion in oil for a few minutes, then add the minced chicken.

4. After 10 minutes, incorporate the diced mushrooms and grated carrot, and continue cooking.

5. Once the liquid has evaporated, the mixture is ready for filling.

6. Lightly grease the pan with oil, spread a spoonful of tomato purée on the bottom, fill all the pancakes, and arrange them.

7. Using a spoon, evenly spread a layer of tomato purée over the pancakes.

8. In the meantime, prepare the béchamel sauce.(see recipe,

9. Preheat the oven to 180°C while preparing the sauce.

10. After preparing the béchamel sauce, pour it over the tomato purée and gently shake the pan to ensure the béchamel blends thoroughly with all the ingredients.

11. Conclude by sprinkling grated Parmesan cheese and oregano on top.

12. Bake the pancakes at 180°C for 35-40 minutes.

Buon appetito!

Salty Pancakes from the Oven

NOTE:

• Consider using fresh sausages in place of minced meat and sausages.

• As an alternative to carrots, you may opt to include finely chopped red pepper.

• Store any leftovers in the refrigerator for up to 2-3 days, covered.

Do you want to try something a little different?

• Carob Pancakes

• Pancakes Lena

• Pancakes Flambéed

• Beetroot Pancakes with Cream

• Pancakes with Almond Flour

• Zucchini Potato Pancake

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