Mazuryky - Ukrainian Stuffed Pancakes

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Filling options: cooked ground meat, sautéed mushrooms, caramelized onions, shredded cheese, spinach, or any other desired savory fillings Filling options: cooked ground meat, sautéed mushrooms, caramelized onions, shredded cheese, spinach, or any other desired savory fillings
• Vegetable oil or butter for frying Vegetable oil or butter for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, salt, and vegetable oil until a smooth batter forms.
2. 2.
   Heat a non-stick skillet or frying pan over medium heat and lightly grease it with vegetable oil or butter.
3. 3.
   Pour a ladleful of batter onto the skillet and swirl it around to form a thin pancake.
4. 4.
   Cook the pancake for about 2 minutes until the edges start to lift and the bottom is golden brown.
5. 5.
   Flip the pancake and cook for an additional 1-2 minutes.
6. 6.
   Remove the pancake from the skillet and place it on a plate.
7. 7.
   Repeat the process with the remaining batter, stacking the cooked pancakes on top of each other.
8. 8.
   Once all the pancakes are cooked, place a spoonful of the desired filling onto one half of each pancake.
9. 9.
   Fold the pancake in half to enclose the filling and press the edges gently to seal.
10. 10.
    Return the filled pancakes to the skillet and cook for 2-3 minutes on each side until golden brown and the filling is heated through.
11. 11.
    Serve the Mazuryky hot with a dollop of sour cream or a drizzle of honey, if desired.

Treat your ingredients with care...

• Pancake batter — Ensure that the batter is smooth and free of lumps for the best texture. If desired, you can let the batter rest for 30 minutes before cooking to allow the gluten to relax and create even lighter pancakes.
• Filling — Cook any raw fillings, such as ground meat or mushrooms, before using them as a filling. This ensures that the filling is fully cooked and enhances the flavors.

Tips & Tricks

• Experiment with different fillings to create your own unique Mazuryky combinations.
• For a lighter pancake, you can use a combination of all-purpose flour and buckwheat flour.
• Make a larger batch of Mazuryky and freeze the leftovers for a quick and convenient meal option.
• Serve Mazuryky with a side of fresh salad or pickles to add a refreshing contrast to the savory flavors.
• If you prefer a crispier texture, you can brush the folded Mazuryky with melted butter and bake them in the oven for a few minutes.

Serving advice

Serve Mazuryky hot, either as a main dish or as an appetizer. Garnish with fresh herbs, such as dill or parsley, for an added burst of freshness.

Presentation advice

Arrange the Mazuryky on a platter, folded side up, to showcase the filling. Drizzle a little sour cream or honey on top and sprinkle with chopped herbs for an attractive presentation.