The perfect breakfast – pancakes with meat and champignons

Menu for our breakfast comes in waves. We had Turkish food wave where we had stuff like poğaça, a Polish one where we ate zapiekanki (fast and delicious) and now it’s time for pancakes. It’s not maybe the fastest to make but the time which you put into preparing this meal really pays off while consuming your delicious breakfast 🙂 and when you make more of them, you have something to eat for lunch. In this post, I will write how to make the filling for pancakes, and the whole of them. To know how to make pancakes with beer, read this. Instead of beer you can use milk or half milk / half sparkling water – sparkles make dough very soft, which is what beer does as well 🙂

Ingredients for filling (for around 6  pancakes):

  • medium-sized onion 
  • half of a not spicy red pepper
  • 6 medium-sized champignons
  • 125 gram of chopped bacon
  • spices according to your taste ( I use basil, oregano, coriander, and pepper)
  • 250 grams of cheese ( I use savoury mature Gouda cheese and goat cheese)
  • 6 or 8 cranberries
  • sunflower oil or butter or coconut oil


  • Saucepan
  • Cutting board, knife, plate, spoon
  • Frying pan with lid

Prepare pancakes, fry them slightly on both sides.


Chop all ingredients: onion, pepper, bacon (I buy chopped so I save some time), champignons and cranberries (divide into 2 or 4).
Grate cheese.

Heat some oil in your saucepan. Add onion, make it translucent. Mix.
Add bacon, let it lose it’s fat. Mix.
Add red pepper, cook until it gets softer (like 3 minutes). Mix.
Add champignons, cook everything until mushrooms lose their water and get softer. Mix
Add cranberries.
At the and add spices. Mix.
Sometimes, it depends on ingredients, sauce leaves “water”. I add it to pancakes’ dough. This adds an interesting taste to them:) But of course, I do it before I fry my pancakes.


Wrap the pancakes

Take a spoon of the filling, put it on the pancake, spread it on the half of the pancake evenly. (For equal distribution of the filling, I count how many pancakes I have, then divide my filing in my saucepan in the same amount. This way I have some filling for every pancake)


Add cheese to the filling. We love cheese so we don’t spare it 🙂


Fold the pancake in half, just to cover the filling


Press it with your hand and fold it once again, such that you get a quadrant.


When you fold all the pancakes, heat up the frying pan with oil. Oil will make the cake more crunchy.

Fry the pancakes under the lid, for 3-5 minutes per side. Make sure the cheese melts down.

Serve and eat them immediately!


Pancakes with meat and champignons

Note: Making pancakes like that, I use a lot of different ingredients for the filling. In general, I use what I have in my fridge. Sometimes I add zucchini or spinach, ham or minced meat. I love the taste of cranberries, they give a freshening taste and they are healthy:) Often I add flax seed, it’s very healthy too and it doesn’t change the taste much.


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