Polish Buckwheat Pancakes with Mushrooms and Sour Cream
A savory twist on traditional pancakes, these buckwheat placki are hearty and flavorful, served with a rich topping of sautéed mushrooms and a dollop of cooling sour cream. This dish highlights the earthy flavors of buckwheat and mushrooms, a common pairing in Polish cuisine.
🧂 Ingredients
- 1.5 cups Buckwheat flour
- 0.5 cup All-purpose flour
- 2 Eggs
- 1.5 cups Milk
- 0.5 cup Water
- 1 tsp Salt
- as needed Butter or oil for frying
- 400 g Mushrooms (e.g., cremini, shiitake), sliced
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Fresh dill, chopped
- as needed Sour cream, for serving
- to taste Black pepper
👨🍳 Instructions
- 1
In a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt. In a separate bowl, whisk the eggs, milk, and water.
💡 Tip: Ensure all dry ingredients are well combined before adding wet ingredients to avoid lumps. - 2
Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Let the batter rest for about 10-15 minutes.
💡 Tip: Resting the batter allows the gluten to relax, resulting in more tender pancakes. - 3
While the batter rests, prepare the mushroom topping. Heat a tablespoon of butter or oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
💡 Tip: Sweating the onions first brings out their sweetness. - 4
Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring occasionally, until the mushrooms are browned and tender, about 8-10 minutes. Stir in the chopped dill and season with salt and pepper.
💡 Tip: Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary to ensure they brown properly. - 5
Heat a lightly oiled or buttered griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the hot surface for each pancake, spreading it slightly.
💡 Tip: Use a consistent amount of batter for uniform pancake size. - 6
Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
💡 Tip: Flip the pancakes when you see bubbles forming on the surface. - 7
Serve the buckwheat pancakes warm, topped generously with the sautéed mushroom mixture and a dollop of sour cream.
💡 Tip: Garnish with extra fresh dill for a burst of freshness.
💡 Pro Tips
- ✓For a crispier pancake, use less milk in the batter.
- ✓You can add a pinch of nutmeg or marjoram to the mushroom mixture for extra flavor.
- ✓Leftover pancakes can be stored in the refrigerator and reheated in a skillet or oven.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add crumbled bacon or fried onions to the mushroom topping.
- Serve with a side of pickled cucumbers (ogórki kiszone) for a tangy contrast.
- For a sweeter version, omit the mushrooms and serve with fruit preserves or honey.