Fasting vegetarian pancakes

Preparation steps

• Wash the spinach and let it strain. Grate the zucchini and chop the cleaned mushrooms. Chop 2 onions and simmer in oil.
• When the onion softens, add the grated zucchini and mushrooms and simmer until the water from the zucchini and mushrooms evaporates. When the water has partially evaporated, add the spinach in the leaves, never chop the spinach but add in the large leaves! And fry it all together.
• (You can design the filling for these pancakes yourself, they can be stuffed with different ingredients, whatever you find at home such as carrots, potatoes, greens, tomatoes ... you can combine different vegetables instead of the ingredients I listed above. By chance) , that's what I had in the fridge right now!)
• We make the mixture for pancakes without eggs and milk in the following way. In 7 or 8 full tablespoons of flour, add sour water, soy milk and plain water. (If you don't have soy milk, just add more water instead.) Then add baking powder, salt and sugar and stir until you get a mixture a little thicker than that for regular pancakes.
• We fry pancakes in a hot pan, very little on one side and on the other, it doesn't have to be completely red because it will soon be in hot oil again!
• When the pancakes are ready, we fill them with stuffing, by placing a full spoonful of stuffing in the middle of the pancake and then carefully wrapping it in a roll, but not as standard, but closing it from the side so that the stuffing does not fall out. Much like when we stuff cabbage with sarma!
• Carefully soak the pancake wrapped in beer and then roll it in flour and fry it in deep oil over a medium heat. Be careful when rolling the pancake in beer and flour, they are very delicate, so pay special attention. If you have pretzels instead of flour, they will also come in handy for this preparation!
• After frying, put each pancake on a napkin to drain the excess oil, then serve like all your recipes with a full heart and everyone will like it! Enjoy and enjoy!