An excellent option for a hearty and tasty dinner is pancakes with eggs and green onions. This filling is quite popular for pies, however, why not wrap it in pancakes? There are several ways of wrapping, for example, in a triangle or an envelope. You can also spread the filling onto the pancake like butter, roll it into a tube and cut into several pieces.
Ingredients
- 1 + 4 eggs
- 2 tbsp. l. Sahara
- 1/3 tsp. salt
- 3 tbsp. l. vegetable oil
- 250 ml liquid (milk + water)
- 100 g wheat flour
- bunch of green onions
- ground black pepper to taste
- 1.5 tbsp. l. sour cream
Preparation
1. Place the eggs on top of the filling and begin preparing the dough. Break an egg into a saucepan. Add sugar and salt immediately.
2. The most convenient way to beat the dough is with a whisk. Stir the egg with sugar and salt (1/3 tsp) until smooth.
3. Add milk and vegetable oil. The total volume of liquid for the dough should be about 250 ml, but determine the ratio of milk and water yourself.
4. Add flour sifted through a sieve. Start beating the dough, immediately assessing its consistency - perhaps you need to add more flour or water (milk).
5. Stir the pancake dough intensively until it becomes smooth and homogeneous, resembling liquid sour cream in thickness. Place it in the refrigerator for 20-30 minutes.
6. After half an hour, you can start frying pancakes. Grease the pan with vegetable oil. Pour excess oil into the bowl with the dough and stir. Then scoop up a little dough with a ladle and pour it into the frying pan, spread it over the entire surface and fry the pancake over low heat for about 3-4 minutes.
7. When the pancake turns golden brown, turn it over to the other side and fry for another 2-3 minutes. Then remove it from the pan and pour in the batter to fry the next one.
8. Cool the boiled eggs and remove the shells, rinse the green onions with water and dry.
9. Grate the eggs on a fine grater, chop the onion finely, and place the ingredients in a bowl.
10. Add sour cream, salt and ground black pepper to the filling.
Step 1: Prepare pancakes.
In a deep plate, mix all the ingredients and beat them with a mixer until a completely homogeneous consistency, breaking up all the flour lumps with a whisk. Once you have a smooth batter, set it aside and let it rest for a while. 15 minutes at room temperature.Heat a little butter or vegetable oil in a frying pan and pour in the dough, spreading it in a thin layer along the bottom. Cook the pancake over medium heat.
Step 2: Add the egg.
When the top of the pancake is set, crack an egg onto it and spread it with a fork, mixing the white with the yolk. Be careful not to pierce the pancake itself with a fork.
If you are still afraid of damaging the pancake, you can first mix and beat the egg, and then pour it onto the pancake and spread it with a fork.
Pepper and salt to taste, but this is optional.
Step 3: Add cheese.
Let the egg bake a little, then place a few slices of cheese on top. But do not put the cheese on the entire area, but only on half of the pancake. Let the cheese melt a little, literally. 30-60 seconds, depends on your cheese. By the way, it is better to take one that melts easily and does not become rubbery.
Step 4: Add ham.
Place the ham on top of the cheese. This can be one thick layer or two thin ones. What is not so important is that the filling in such dishes is always “by eye”.
Step 5: Bring it to readiness.
As you add the ham, immediately fold the pancake in half, covering the half with the cheese and ham with the unfilled half of the pancake.
Then fold the pancake in half again. You will get a triangle. Remove the finished egg and ham pancake from the pan and start preparing the next one.
From this amount of dough it turns out 6 large pancakes or 8 medium.
Step 6: Serve pancakes with egg and ham.
Pancakes with eggs and ham should be eaten right away, while they are hot and the cheese is sticky. If necessary, you can heat the pancakes in a frying pan. Eat them for breakfast with coffee or as a light and tasty afternoon snack.
Bon appetit!
Milk is suitable for any fat content, even very low or even skim.
You can add onions or some fresh herbs on top.
How to cook pancakes with eggs recipe with photos step by step - a complete description of the preparation so that the dish turns out very tasty and original.
Add sifted flour and salt.
Mix the dough well with a whisk.
Bake thin pancakes in a frying pan on both sides.
Stack the pancakes.
Boil the eggs until tender, cool and peel.
Fry finely chopped green onions in a frying pan with butter.
Add grated boiled eggs, salt and pepper to taste. Mix the filling.
Place a tablespoon of filling on the pancake and roll it into an envelope.
Stuff all the pancakes.
Heat 1 tbsp in a frying pan. a spoonful of butter.
Fry the pancakes on both sides.
Our delicious pancakes with onions and eggs are ready. Can be served.
Bon appetit! Happy Maslenitsa!
Pancakes with egg and onion
Pancakes with egg and onion– nourishing and appetizing, this is an excellent and quite simple dish for any day, which will suit the taste of pancake lovers. The birthplace of such pancakes is Denmark, where they are traditionally prepared for breakfast. This dish consists of only three basic ingredients - eggs, mayonnaise and onions. And all you need to do is mix them together and stuff them into a pancake and you'll get a delicious snack. Indescribably delicious, it cooks quickly, but it turns out satisfying and very tasty! If you have already tried pancakes with mascarpone. then you will definitely like this version of pancakes too.
For pancakes you need:
- wheat flour – 1.5 tbsp;
- eggs – 2 pcs.;
- milk - 2.5 cups;
- a pinch of sugar and salt;
- lean oil - 1 l. dining room
To prepare the filling, prepare:
- testicles – 3 pcs.;
- green onions - a bunch;
- mayonnaise and salt - to taste.
Preparation of pancakes with egg and onion is as follows:
The flour must be sifted to enrich it with oxygen. Beat eggs, salt and sugar. Then add vegetable oil. Then pour in the milk and whisk well. The dough should have a liquid consistency.
Place the frying pan on the fire and heat it up. Use a ladle to spread the batter onto the pancake pan. Fry the pancakes on both sides and place them in a stack on a plate.
The next stage of preparation is to prepare the filling for the pancakes; it is prepared as follows: put the eggs in a saucepan, add water and boil for about seven minutes. Then cool them, peel and finely cut into cubes. Wash the onion under running warm water and chop fairly finely. Then you need to put the eggs and onions in one container convenient for mixing. Add salt, add mayonnaise and mix everything. After this, you need to put the filling on the pancake and smooth it over the surface with a spoon. Wrap it nicely in an envelope.
Place the ready-made pancakes with onions and eggs on a dish and serve! What an extraordinarily appetizing dish we have on our table! Also, for variety, you can also prepare pancakes stuffed with chicken and mushrooms.
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that puff pastry was created thanks to the Frenchman Claude Jelly, who in 1616 trained as a baker and decided to cook something especially tasty for his father. He put butter on the dough, then folded it several times and rolled it out with a rolling pin. The result was the first baked goods made from puff pastry. Collapse
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that back in 1989, cooks from Indonesia baked a pie whose size was 25 meters. It took more than 1.5 tons of granulated sugar to prepare it! Collapse
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Pancakes are always tasty and practical, especially pancakes with eggs and onions. For this dish it is not at all necessary to bake fresh pancakes; yesterday’s pancakes are also quite suitable))). As for the filling, this is a matter of a few minutes. As they say, a minimum of effort, but the result is a very tasty and satisfying dish. You can feed your family with these pancakes with eggs and green onions for dinner, or you can take them with you to work or on the road. So, I'm telling you the recipe.
- pancake batter:
- 3 cups premium flour
- 3 eggs
- 2 glasses of milk
- 2 tbsp. spoons of sugar
- 3 tbsp. vegetable oil
- 1/3 tsp. salt
- soda on the tip of a knife
- 1 cup boiling water
- pancake filling:
- 5 chicken eggs
- bunch of green onions
- salt and pepper to taste
- For pancakes with eggs and onions, you can bake any pancakes: yeast pancakes. with kefir or thin ones with milk. Here who likes which ones better. I prefer pancakes with milk. They are very easy to prepare.
- Add salt, soda and sugar to the sifted flour. Add eggs and vegetable oil. Pour in milk in a thin stream.
- Mix well. If lumps suddenly form, take a blender and quickly solve this problem. Then, stirring the dough with a spatula, brew it with boiling water.
- Mix the dough well and taste for salt and sugar. The dough should not be sweet, because the filling will be salty.
- We bake pancakes in a well-heated frying pan. For more details, with step-by-step photos, see here.
Egg and onion filling for pancakes
- Boil hard-boiled eggs. Cool the eggs in cold water for better peeling. We clean it and then chop it finely.
- We clean the green onions, wash them, let the water drain, and cut them. Combine eggs and onions, add salt and pepper to taste, mix thoroughly. To make the filling not so dry, you can add half a spoon of sour cream, but this is not necessary.
- Stuff pancakes with egg and onion filling. To do this, put a dessert spoon of filling on each pancake, and then roll it up into an envelope or roll.
- If the pancakes are freshly baked, they can be served immediately. If the pancakes are yesterday’s or have already cooled down, then it is advisable to heat them in butter.
- You get these delicious, rosy pancakes with eggs and onions. Mmm, delicious! Serve pancakes with sour cream.
These dishes are worth trying
Reviews and comments:
Vera 05/02/16
Pancakes with eggs and onions used to be served in the cafeteria of our institution, but now the staff has changed and for some reason they no longer prepare them. I remembered them when I saw them on your website. I decided to cook it, because it’s tasty, satisfying, healthy and you can take it with you, like pies.
students of the philological department 05/06/16
cool recipe! We've been eating pancakes for the second day!
Anna Pleshcheeva 05/07/16
I baked a whole stack of yeast pancakes. Made half sweet with cottage cheese, half with egg and onion. Very tasty and filling. Children carry around a pancake all day long, sometimes sweet, sometimes salty, and they don’t need anything else. Thank you very much for the recipes!
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Pancakes with egg and green onions
Hello.
Before we knew it, winter was over. But it seems like just yesterday we celebrated the New Year, but two months have already passed! Yes... Time rushes mercilessly forward.
But there is nothing to be upset about, because spring has come, and this means that every day it is becoming warmer and warmer, there is almost no snow anywhere, the sun is increasingly coming out from behind the clouds and this also makes the mood truly spring-like.
Now about the main thing. After all, seeing off winter and welcoming spring is, first of all, everyone’s favorite holiday called Maslenitsa. And on Maslenitsa it is customary to have a good meal with pancakes before Lent. So let's not waste time and eat our hearts out with pancake treats. Last year for Maslenitsa I prepared a pancake cake with curd and nut filling. and now I want to cook my favorites pancakes with egg and green onions. Here's my recipe.
- Milk - 1 liter.
- Egg - 1 pc.
- Sunflower oil - 2 tbsp. spoons.
- Flour - 250-270 gr.
- Sugar - 3 teaspoons.
- Salt - half a teaspoon.
- Soda on the tip of a teaspoon slaked with vinegar.
- Eggs - 5 pcs.
- Green onions - medium bunch.
How to cook pancakes with egg and green onions?
First, I brought a liter of milk to room temperature and poured it into a saucepan. Broke 1 egg there.
And I whisked it all thoroughly so that there were no lumps left. The dough is ready.
I put my wife on the stove to bake. pancakes.(She is very good at this). And he started filling.
Boil 5 hard-boiled eggs and chop them into small cubes. Eggs from the store, of course, cannot be compared with the eggs of our village laying hens. The store-bought yolk is the same color as the white. Here's a recipe for country egg salad for comparison. Day and night.
Then I finely chopped the green onions.
While I was preparing the filling, my wife had already baked a stack of pancakes like this.
It's a small matter. We put the filling into the pancake and wrap it in any convenient way.
Voila. Pancakes stuffed with eggs and green onions ready.
Congratulations to everyone on the first holiday of spring! Bye.
Be sure to join my group In contact with. there you will find not only many delicious recipes, but also a bunch of jokes on the culinary theme.
Pancakes with onion and egg
Cooking process
Paraphrasing Nikolai Vasilyevich Gogol, who wrote in his poem “Dead Souls”: “And what Russian doesn’t like driving fast?”, I will ask: “What Russian doesn’t like pancakes?” :-) There are such? I don't think there will be any.
Pancakes are a dish that cannot be translated in my family. We eat them with sour cream, yogurt, honey, maple syrup and jam or preserves. And pancakes with onions and eggs are our favorites.
So, to prepare pancakes with onions and eggs, we actually need the pancakes themselves, boiled eggs, green onions, mayonnaise (sour cream, yogurt), salt.
If you are interested, I bake the simplest, thinnest pancakes: 1 egg, 800-1000 ml of milk, a pinch of salt and 1 tbsp. sugar, flour. It’s always different here, about 320-350 grams. In the photo the pancakes are large, 26 cm in diameter.
You can take any pancakes that you like.
Finely chop the eggs and onions. Add mayonnaise and salt to taste. Mix well. The filling is ready.
Spread 1 tbsp. filling onto the pancake and roll it up. This is what we do with all our pancakes. It’s okay if the filling remains, it’s very tasty, you can eat it just like that.
An appetizing mound of pancakes with onions and eggs is ready, call your loved ones.
Or you can fry them in butter and it will be even tastier!
Here they are in cross section. Bon appetit!
Water pancakes with eggs recipe with photos step by step
Pancakes are a true masterpiece of Russian cuisine. Sweet, dietary, vegetarian - you can find many recipes. To make the pancakes tasty and golden brown, you should follow a few simple rules. Let's talk about the most economical type of this dish - water pancakes with eggs.
How are pancakes on the water different from other types of pancakes?
Pancakes made with water and eggs turn out much thinner than others, for example, yeast pancakes. The turning process rarely creates lumps, they separate better from the pan, look smoother and require less oil. In addition, pancakes on the water are undoubtedly delicious. You can make this pancake dough without eggs. In this case, the dish will be simpler and more dietary.
The dough should not be too liquid - the consistency is approximately like low-fat sour cream or thick cream. After kneading, to improve the structure, it is recommended to put it in the refrigerator and let it brew for 15-20 minutes. You can beat with a mixer only at low speed, or even better - stir by hand. Otherwise, the dough will become too viscous and will not flow well into the pan.
Beautiful lacy and thin pancakes will be obtained if you add the whites, whipped into foam, separately from the yolks. It is important to mix them not clockwise, but from top to bottom - then the light, foamy structure will be preserved. Housewives note that pancakes made with mineral water turn out especially fluffy. Remember that the consistency of the dough should always be homogeneous!
Pancakes made with water and eggs are suitable even for those who are watching their figure. The calorie content of this dish is 80 kcal per 100 g, which means it can easily become a healthy breakfast or lunch. To minimize calories, it is recommended to use wholemeal flour.
Thin pancakes on the water not only protect your figure, but also your budget. Due to inexpensive ingredients and low consumption (provided the correct consistency), the dough is economical. A minimum of one serving of dough makes about 15 pancakes.
The necessary ingredients are always sold in stores, and they are inexpensive. This makes the dish accessible to everyone. Even if guests arrive unexpectedly, you can always surprise them with a freshly prepared portion.
Secrets of a good test
Making pancake dough is not difficult at all and quite quickly if you follow a number of recommendations:
- To make the dough more airy. flour should be sifted into a separate bowl. This can be done using a sieve. Not a single baking powder or soda can replace sifted flour!
- Before beating eggs, separate the yolk from the white. It’s better to start whisking them as soon as you take them out of the refrigerator - this way they will quickly acquire the required consistency and mix with other ingredients faster. The dough turns out almost the same as required for kefir pancakes. just less caloric.
- First of all, the liquid components are mixed. and only then flour, baking powder, and salt are added. The exception is soda (if used) - it is added to the dough along with all liquid ingredients.
- Plain water can be replaced with mineral water. Lenten pancakes with mineral water are just as easy to prepare, only the dough will be even softer and the pancakes will be tastier.
- When adding yeast, the dough should be kneaded twice (not stirring, but lightly pressing with a spoon).
Attention: this dough is kept longer - at least 3 hours.
- Sugar and salt dissolve in a small amount of water - this way they will mix better.
- At the very end, after the flour, you can add a drop of vegetable oil.
- Prolonged stirring or beating leads to an increase in the viscosity of the dough and the “rubberiness” of the pancakes.
Read more about how to properly prepare pancake dough here.
Pancake batter recipes
Ingredients: 2 eggs, 2 tbsp. flour, 3 tbsp. water, 1 tbsp. sugar, a pinch of salt. You can add baking powder (or soda).
Mix the ingredients according to the rules (first liquid, then dry), let it brew for half an hour.
More fresh (for sweet fillings)
Ingredients: 3 eggs, 1.5 tbsp. flour, 3 tbsp. water, 2 tbsp. oils, salt, sugar - a pinch.
Mix the ingredients and let them sit. Add oil just before frying. There is no need to add oil to the pan itself.
Pancakes as cake sheets
Cake pancakes are made from standard unleavened or yeast dough. How to prepare unleavened dough is indicated above.
For yeast dough you will need: 1 egg, 330 g flour, 0.5 l water, 25 g plum butter. yeast (7 g or based on the weight of flour), salt, sugar.
Yeast dissolves in 100 g of heated (but not hot!) water. Mix the rest of the water with salt and sugar, pour in the yeast. Add egg and flour. Let the dough sit for at least 3 hours, kneading it occasionally. The thickness of such pancakes is at least 3 mm.
Depending on the fillings and taste preferences, both dough options are used. They are laid in layers: 1 pancake – filling – next pancake. There can be any number of layers.
Features of baking pancakes
It is most convenient to bake pancakes in a pancake maker (a special frying pan with low sides), but you can take any other one, preferably with a thick bottom. First, the pan is heated over high heat, then the heat is reduced to medium. It must be warmed up every time after adding oil. The more eggs in the dough, the lower the fire should be.
Start pouring the batter from one side of the pan, tilt it and rotate it to let it drip, but don't stop pouring. It is more convenient to do this with a scoop.
Turn the pancake over when its edges have slightly moved away from the pan and have browned. It is very convenient to insert a spatula under this edge. Average frying time for one side: 1-2 minutes.
Possible problems when baking pancakes:
- If the edges burn, there is too much sugar in the dough;
- The pancake is falling apart. This happens due to too many eggs.
- An unpleasant taste appears due to a large amount of soda;
- If there is a lack of flour, pancakes tear and cook poorly;
- Brittleness occurs due to a lack of eggs.
The above problems are solved by adding the missing ingredient or diluting the dough.
To summarize, we can say that pancakes with regular or mineral water are a tasty and simple dish that even a novice cook can prepare. In addition, they are very economical and do not spoil the figure. Please your loved ones with a tasty and light treat!
Pancakes with egg and green onions
Pancake recipe with egg and green onions
Let's start with the pancake dough.
Crack 3 eggs into a saucepan, add salt and pour in slightly warmed milk. Beat with a whisk.
Gradually add flour without stopping stirring.
At first the flour will clump into lumps, but will gradually dissolve.
Add vegetable oil to the pancake dough. Mix again.
This ingredient will help simplify the process of frying pancakes, because the pan will not have to be greased.
Fry the pancakes by pouring a little batter onto a hot frying pan and spreading it over the entire bottom.
Depending on the diameter of the pan, you can get 15-20 pancakes. If desired, they can be greased with butter.
While the pancakes are cooling and waiting in the wings, you need to start filling.
To do this, you need to boil and cool chicken eggs. Then they should be crushed. Add salt, chopped herbs and mix.
Before you start chopping the greens, you need to set aside the feathers of green onions according to the number of pancakes that will be stuffed.
Place a tablespoon of filling in the middle of the pancake.
Raise the edges so that the pancake looks like a bag. To hold the structure together, you need to use the set aside green onion feathers.
Do the same with all the pancakes.
Place the resulting bags on a serving plate.
Pancakes with cabbage and egg
Thin pancakes are perhaps one of the most popular and versatile dishes. After all, they can be served for a festive feast, and as an everyday breakfast or dinner. It all depends on the filling used and the way the dish is presented.
Today we suggest making pancakes with cabbage and egg. Moreover, a dish with this filling is especially relevant in the season when there are fewer and fewer fruits and vegetables in stores. But cabbage, carrots, and onions are available for sale almost all year round.
- For pancakes:
- Milk – 0.5 l;
- Eggs – 2 pcs.;
- Flour – 1.5 tbsp;
- Salt – 0.5 tsp;
- Sugar – 2 tbsp.
- Vegetable oil – 2 tbsp;
- Soda - a pinch.
- For filling:
- Cabbage -350 g;
- Eggs – 2 pcs.;
- Onion – 1 pc.;
- Carrots - 1 pc.;
- Vegetable oil for frying – 4 tbsp;
- Salt to taste;
- Parsley.
How to cook pancakes with egg and cabbage
First, remove the eggs and milk from the refrigerator. It is better to use these products at room temperature in the dough. Now start filling the pancakes. Chop the cabbage into thin strips, and then cut them into several pieces. Heat a frying pan with vegetable oil well, add chopped cabbage and fry it over medium heat for 10 minutes. There is no need to cover it with a lid.
Grate the peeled carrots on a coarse grater and cut the onion into cubes. Add vegetables to the pan with cabbage. Add salt to your taste and simmer for another 15 minutes, do not forget to stir from time to time!
The next step is to hard boil two chicken eggs. To do this, rinse them, then place them in a saucepan with cold water, then cover and cook over medium heat for 8 minutes after boiling. Cool the boiled eggs in cold water, then easily remove the shell. Mix finely chopped eggs with fried vegetables, lightly salt and stir. The cabbage and egg filling for pancakes is ready!
Now let's prepare the base of the dish - thin, delicate pancakes. The recipe is completely simple, quick, and does not require any special culinary skills. Break two chicken eggs into a bowl, add salt and sugar. Be sure to add a pinch of soda - it will make the dough softer and more fluffy.
Enter half the stated amount of milk. Then, kneading the dough thoroughly, add flour in small portions. The mass should come out thick, smooth, homogeneous. Now is the time to add the rest of the milk, 2 tablespoons of vegetable oil, and knead the pancake dough thoroughly again. Bake pancakes in a hot frying pan on each side for 1-2 minutes over high heat. Before pouring the dough, each time grease the surface of the pan with vegetable oil.
Let's prepare stuffed pancakes. Place one heaped tablespoon of cabbage-egg filling on the top of the pancake, fold the right and left edges towards the middle.
And then roll the product into a tube.
Do these manipulations with all pancake preparations.
Pour fresh sour cream over pancakes with stewed cabbage and eggs and serve.
Fluffy milk pancakes without yeast recipe
Before we knew it, winter was over. But it seems like just yesterday we celebrated the New Year, but two months have already passed! Yes... Time rushes mercilessly forward.
But there is nothing to be upset about, because spring has come, and this means that every day it is becoming warmer and warmer, there is almost no snow anywhere, the sun is increasingly coming out from behind the clouds and this also makes the mood truly spring-like.
Now about the main thing. After all, seeing off winter and welcoming spring is, first of all, everyone’s favorite holiday called Maslenitsa. And on Maslenitsa it is customary to have a good meal with pancakes before Lent. So let's not waste time and eat our hearts out with pancake treats. Last year for Maslenitsa I made a pancake cake with curd and nut filling, and now I want to make my favorite pancakes with egg and green onions. Here's my recipe.
Pancake recipe with egg and green onions
- Milk - 1 liter.
- Egg - 1 pc.
- Sunflower oil - 2 tbsp. spoons.
- Flour - 250-270 gr.
- Sugar - 3 teaspoons.
- Salt - half a teaspoon.
- Soda on the tip of a teaspoon slaked with vinegar.
How to cook pancakes with egg and green onions?
First, I brought a liter of milk to room temperature and poured it into a saucepan. Broke 1 egg there.
And I whisked it all thoroughly so that there were no lumps left. The dough is ready.
I'm baking pancakes
I put my wife on the stove to bake. pancakes.(She is very good at this). And he started filling.
Boil 5 hard-boiled eggs and chop them into small cubes. Eggs from the store, of course, cannot be compared with the eggs of our village laying hens. The store-bought yolk is the same color as the white. Here's a recipe for country egg salad for comparison. Day and night.
I'm preparing the filling
Then I finely chopped the green onions.
While I was preparing the filling, my wife had already baked a stack of pancakes like this.
It's a small matter. We put the filling into the pancake and wrap it in any convenient way.
Voila. Pancakes stuffed with eggs and green onions ready.
Congratulations to everyone on the first holiday of spring! Bye.
Be sure to join my group In contact with, there you will find not only a lot of delicious recipes, but also a bunch of jokes on a culinary topic.
Be sure to subscribe to blog updates and you will receive letters directly to your email, just enter your E-mail in the form below.
Hello, very cool recipe! Please tell me, what is the shelf life in the refrigerator for pancakes with onions and eggs?
Hello Maria, honestly, I ate them on the first day)), and they can be stored for no more than 2 days in the refrigerator.
Can I use green garlic or wild garlic? Thank you very much in advance for your advice
March 13th, 2016 at 7:49 pm
If you love garlic and wild garlic, then why not? Experimenting is not forbidden)
The fillings for pancakes can be very different: sweet, fruit, curd, vegetable, mushroom, meat and chicken. It all depends on your imagination, the preferences of your family and the seasons. In winter, you want more satisfying dishes; in summer, during the harvest season, you can use fruits and vegetables. Try to cook according to the recipes that we have collected for you.
1. Pancakes with egg filling
Ingredients: 4 eggs, 50 gr. green onions, 5-10 gr. dill, salt.
Boil 4 eggs. Grate the boiled eggs. Fry green onions 50 gr. Dill 5-10 gr. Salt to taste.
2. Curd filling in pancakes
Ingredients: Cottage cheese 500 gr., 1 egg yolk, 2 tablespoons of sugar, 50 gr. raisins
Take cottage cheese, add one yolk, sugar, and grind everything with cottage cheese. Add raisins to the resulting mass. Pre-soaked in boiling water.
3. Chicken: chicken pancakes
Ingredients: 1 chicken breast, 10 gr. dill, 2 boiled eggs, salt, pepper.
Boil the chicken breast. Grind it in a meat grinder. Dill 10 gr. finely chop. Grate 2 boiled eggs on a coarse grater, salt and pepper to taste.
4. Mushroom filling in pancakes
Ingredients: 500 gr. mushrooms, 2 pcs. onions, salt, pepper.
Fry mushrooms 500 gr., fry onions 2 pcs. medium size, salt and pepper to taste.
5. From Varenki sausage
Ingredients: 200 gr. Varenki sausages, 0.5 spoons of mustard, 50 gr. sour cream, 100 gr. cheese.
Boiled sausage 200 gr., pass it through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.
6. Hepatic
Ingredients: 500 gr. liver (pork or beef), 2 onions, 1 carrot, 3 eggs, salt. pepper.
500 gr. fry the liver with 2 medium-sized onions and 1 carrot. Grate 3 boiled eggs on a coarse grater, salt and pepper to taste.
7. Pancakes with meat. The most common meat filling for pancakes
Ingredients: 500 gr. fresh minced meat, 1 onion, salt, pepper.
Minced meat (500 g) is fried with onions (1 piece), add salt and pepper to taste.
8. Pancakes with cheese and ham
Ingredients: 300 gr. ham, 150 gr. cheese, 2-3 boiled eggs, salt.
We take ham 300 gr., 150 gr. cheese and 2-3 boiled eggs. We cut the ham into strips, and grate the cheese and eggs on a coarse grater. Salt to taste.
9. With dried apricots
Ingredients: 300 gr. cottage cheese, 100 gr. dried apricots, 1 tbsp. spoon of sugar.
Take 300 gr. cottage cheese and 100 gr. finely chopped dried apricots, mix everything and add 1 tbsp. spoon of sugar, then mix everything well again.
10. Boiled beef pancake filling
Ingredients: 500 gr. beef, 1 onion, butter 20 g, salt.
500 gr. Boil beef for 1.5 hours, grind in a meat grinder. Take 1 onion, cut into cubes, fry in butter, add the resulting minced meat, add salt to taste.
11. With condensed milk
Ingredients: liquid condensed milk or boiled condensed milk.
Sweet pancakes can be topped with condensed milk.
12. With red fish
Soft processed cheese (such as “Viola”) and lightly salted red fish will come in handy.
Finely chop red fish fillet (lightly salted or smoked trout or salmon) and mix with melted cheese.
Add greens if desired.
13. With powdered sugar
Ingredients: Powdered sugar.
Sprinkle with powder, you can also cut out a heart from paper and trot on top.
You will get powder on top of the pancake in the shape of a heart or two.
14. With minced meat and rice
Finely chop the onion. Fry the minced meat in a pan. oil (while evaporating all the juice). Add onion to the fried minced meat and continue to fry together over low heat until the minced meat and onion are cooked. But the onion should not change color much. Add boiled rice to the prepared minced meat and onions, add salt and pepper and mix thoroughly.
15. With caramel
Ingredients: 4 tbsp sugar, 0.5 water and 0.5 g. vanilla.
4 tablespoons of sugar are placed on the bottom of the frying pan, 0.5 g. vanilla, 0.5 tablespoon of water and melt the sugar, cook it until light brown. And they pour it over the pancakes.
16. With apple-nut filling
2 sweet and sour apples,
1 tbsp. walnuts,
1-2 tbsp. Sahara,
a pinch of cinnamon.
Grate the apples, mix with chopped nuts, adding sugar and cinnamon.
17. Cheese filling
It includes hard sharp cheese, garlic, carrots, sour cream (mayonnaise).
Grate the carrots on a fine grater and the cheese on a coarse grater. Crush a couple of cloves of garlic. Mix everything with sour cream or mayonnaise. (For 250 grams of cheese add 1 small carrot).
18. With prunes and cream
Ingredients: 200 gr. prunes, 1 tbsp sugar, 1 gr. cinnamon, 50 gr. cream.
Pour boiling water over the prunes. After 10 minutes, finely chop it, add sugar, cinnamon, cream. Mix everything thoroughly.,
