photo: Cheese Pancakes with Mushrooms

Cheese Pancakes with Mushrooms

The popular breakfast dish is cheese pancakes. The most favorite version of them is perhaps as dessert with raisins or with pieces of chocolate. However, not less delicious is non-sweet cheese pancakes with the addition of fried champignons. Such a dish can be offered for dinner or take with you on the road, to work or to study.
60 min
12 servings


  • Cottage cheese
    500 g
  • Semolina
    2 tbsp
  • Egg
    2 pcs
  • Cheese
    50 g
  • Champignon
    100 g
  • Whole wheat flour
    100 g
  • Vegetable oil
    - to taste
  • Salt
    ½ tsp
  • Seasonings
    - to taste
  • Green onion
    - to taste
  • Parsley
    - to taste
  • Dill
    - to taste


  • 1. It is better for the cottage cheese to be dry. Otherwise you will have to add more semolina to get the right mixture consistence for the cheese pancakes. The type of semi-hard cheese can be any, depending on its taste you will need more or less salt, or may not have to salt at all. The amount of greenery is also to taste. From seasonings you can take black ground pepper, sweet paprika, dried garlic or add spiciness with ground chili pepper. Put cottage cheese in a deep bowl and break eggs into it.
  • 2. By means of masher break cottage cheese and eggs into a homogeneous mass. Add seasonings, semolina and once again mash so that everything is evenly distributed. Let's leave the mass at room temperature so that the semolina bulks up a little, and in the meantime let’s deal with the other components of the cheese pancakes.
  • 3. Heat vegetable oil in the frying pan. Cut champignons finely and fry on a small fire until they are fully ready. It will take for about 5-7 minutes. At the end of the cooking, salt the mushrooms a little bit. Let the champignons cool down, and in the meantime cut finely the greenery and grate the cheese on a small grater.
  • 4. Add cooled champignons, greenery and cheese to the cottage cheese mixture. Mix everything with a spoon. There should be a sticky mixture that is easily formed and holds the shape.
  • 5. With wet hands let’s form cheese pancakes and coat them in flour. By the way, you can add a couple pinches of grated cheese to the flour.
  • 6. In the frying pan heat vegetable oil and fry cheese pancakes from both sides on the medium heat to a beautiful golden crust.
  • 7. First shift the ready-made cheese pancakes on a paper towel to absorb excess oil and then on a serving dish. Traditionally, cheese pancakes are served with sour cream and their non-sweet version is not an exception.
  • 8. For taste, you can add cut greenery, some salt and ground pepper to the sour cream. You will get a fast sour cream sauce.

    Bon Appetite!