Mushroom-Stuffed Pancakes – Page 2

In a mixing bowl, whisk the eggs with a pinch of salt.

Gradually add the flour, milk, and melted butter. Continue whisking until the batter is smooth.

2. Prepare the Pancakes:
Heat a non-stick pan over medium heat and lightly grease it with oil or butter.

Pour a small amount of pancake batter into the pan, swirling to cover the bottom evenly.

Cook until golden brown on both sides, flipping once. Repeat with the remaining batter. Set aside.

3. Prepare the Mushroom Filling:

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