Total cooking and preparation time approximately 20 minutes

Serves 2

Ingredients

½ lb closed-cup mushrooms, halved
2 tbsp sunflower or vegetable oil
½ small onion, halved and sliced
½ pint soured cream
2 tsp dried dill
½ tsp salt
½ tsp coarse ground black pepper

For the pancakes:
1 cup plain flour
½ cup milk
½ cup water
2 eggs
1 pinch salt
3 tbsp butter

Method

1. Put all the pancake ingredients except the butter into a bowl and mix well.
2. Heat half the butter in a small frying pan on medium. Add half the pancake mix and swirl around until in cover the bottom of the pan.
3. Cook for about a minute until the bottom is set, then flip over and cook the other side.
4. Transfer the pancake to a plate then repeat with the remaining pancake ingredients to make another pancake.
5. Lower the heat slightly, wipe the frying pan clean, add the oil, and fry the mushrooms and onion for about 10 minutes, until the onion has softened and the mushrooms are cooked.
6. Add the soured cream, dill, salt and pepper, and cook for about another minute, until heated through.
7. Spoon half the mushroom mixture onto each pancake and roll up to form a tube like a fajita.
8. Serve with a mixed green salad.