Bean pancakes with mushrooms

Category: Bakery products

Ingredients
1 can of red beans (net weight 255g)
1 jar of pasteurized mushrooms (net weight 170 g)
1 large onion
2 cloves of garlic
1 egg
300 grams kefir
200 g flour + 1 teaspoon baking powder
salt, pepper to taste
parsley (dry, 1 tablespoon)

Cooking method

Squeeze the mushrooms thoroughly (with fanaticism), finely chop. Finely chop the onion. Heat a tiny (about 10 g) piece of butter in a frying pan and simmer the onion and mushrooms until the liquid evaporates.
Drain the liquid from the beans, put the beans in a bowl, sprinkle some kefir (from the total amount), add chopped garlic, salt, pepper and grind with a blender. Add the egg, the rest of the kefir, flour mixed with baking powder, herbs, salt, pepper, mushrooms and onions.
The dough turns out to be quite thick, puree-like.
Pour 2 tables into a frying pan (preferably Teflon - less oil will go away). tablespoons of vegetable oil, heat, put a ladle of dough and quickly smooth it into a round cake. Fry over medium heat (I have a 9-level stove, I heated the pan on the 7th level, and then fried on the 5th).
It's hard to level, the dough stretches for a spoon, so you can safely fry ordinary pancakes.
But the smell, when she began to fry, went such that she could neither say in a fairy tale, nor describe with a pen!
With sour cream, this is already something incredibly tasty!