Bean pancake with mushrooms

Description

What pancakes I baked... And starch and semolina, and soda water, and millet porridge, and custard, and the wish to learn, and yeast. But baked beans today for the first time. It turned out savory pancakes quite hearty and tasty. Liked everything. Try it and you!

Ingredients

Beans

200 g
Flour

200 g
Yogurt

500 ml
Chicken egg

1 piece
Mushrooms

150 g
Onion

1 piece
Vegetable oil

4 Tbsp
Salt
Sugar

1 tsp
Black pepper
Leavening agent

1 tsp
Garlic

2 tooth
Basil

Cooking

Sugar TM Mistral before cooking to soak in cold water for about 4 hours. After that, rinse the beans and place in a pan with water in the ratio 1:5. Put on fire, bring to boil and cook over high heat for 10 minutes, then the fire abated and cook until tender, about 2 hours. Add salt to taste at the end of cooking. Beans drain in a colander, drain the excess water. Beans to cool.

Flour and baking powder and sift.

Onion peel and cut into half rings or cubes.

In a frying pan, heat vegetable oil. Onions stew until soft.

Add mushrooms (I have frozen) and fry until complete evaporation of liquid.

Garlic skip through the press.

In the bowl of a blender to break up the homogeneity of boiled beans, garlic, salt, pepper and 100 ml of kefir. All of this is can be an independent dish, it's bean dip for vegetables - very tasty!!!

Bean mass pour into a bowl, add the egg, sugar, Basil and 200 ml of kefir. All stir well.

Pour the flour with the baking powder. Mix well. In a thick mass pour in the remaining yogurt and stir until smooth, leaving no flour lumps.

The last to enter the fried mushrooms. Mix well.

Heat the pan on high heat, grease with vegetable oil. Lower the heat to medium. In a pan pour the dough, flatten tablespoon. When the pancake is well browned on one side, flip it over and fry until ready.