In a skillet combine the Onions, Mushrooms and Butter over medium high heat for 10 minutes
Lower the heat to medium and stir in the Parsley, Salt, Pepper, Thyme and Paprika. Cook until soft and golden in color.
Remove from skillet and allow to cool
Dust the board with some additional Flour. lightly flour your hands and form some of the Potato mixture into a ball. Flatten it out and place a tablespoon of the filling in the center and seal up the edges.
Set the stuffed potato pancake aside while you make the rest of them
Heat a skillet over medium high heat with a couple tablespoons of Butter and fry the stuffed pancakes on each side for about 3-4 minutes
Serve the Pancake with a dollop of Sour Cream and a sprinkling of more fresh Parsley.
You could also add some shredded Parmesan Cheese to the filling when you seal up the Pancake