Everyone in our family really loves pancakes, but until recently I cooked them only with classic fillings: pancakes with meat, chicken and mushrooms, cheese and mushrooms... and that’s it. Therefore, one fine day I decided that I would gradually master new pancake fillings.
There are so many recipes for fillings that you can cook pancakes with a new filling every day. I have already prepared most of the pancake fillings presented below, so I can safely say that pancakes with these fillings are 100% delicious.
In this article I will write about savory fillings for pancakes, and there will be a separate article about sweet fillings.
Egg and green onion pancake filling
Ingredients:
- 4 eggs,
- 50 gr. green onions,
- 5-10 gr. dill,
- salt.
- vegetable oil
Preparation:
Boil the eggs and chop finely. Mix with finely chopped green onions and dill. Season with salt and add a little vegetable oil. Mix well and you can fill the pancakes!
Boiled sausage pancake filling
Ingredients:
- 200 grams of Varenki sausage,
- 0.5 spoons of mustard,
- 50 gr. sour cream,
- 100 gr. cheese.
Preparation:
Pass the boiled sausage 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.
Mushroom pancake filling
Ingredients:
- 500 gr. mushrooms,
- 2 pcs. onions,
- salt pepper,
- sour cream.
Preparation:
Chop and fry the mushrooms; when the water from the frying mushrooms has evaporated, add finely chopped onion and fry everything together. At the end of frying, add salt, pepper and 2 tablespoons of sour cream. Stuffing pancakes with this is very tasty.
Liver pancake filling
Ingredients:
- 500 gr. liver (chicken or veal),
- 2 onions,
- 1 carrot,
- 3 eggs, salt. pepper.
- mayonnaise
Preparation:
Cut the liver into slices and fry until cooked. Separately fry the onions and carrots. Grate the boiled eggs on a coarse grater, salt and ground black pepper to taste. Cut the liver into strips (or into a meat grinder, as you like), mix with onions, carrots and mayonnaise.
Ham and onion pancake filling
Ingredients:
- onion
- ham
- vegetable oil
- salt pepper
Preparation:
Cut the ham into strips.
Wash and chop the onion.
Season the ham and onion with salt, pepper and fry.
Cool the finished filling.
Place 1 tablespoon of filling on each pancake and roll it into an envelope. Fry the finished pancakes on both sides in a frying pan greased with melted butter.
Pancakes stuffed with carrots
Ingredients:
- carrot
- onion
- vegetable oil
Preparation:
Wash the carrots, peel them, grate them on a coarse grater.
Peel the onion, wash it, chop it.
Fry carrots and onions in vegetable oil.
Hard boil the eggs, chop finely.
Mix carrots, onions and eggs.
Place the filling on the pancakes, fold into an envelope and fry on both sides in the remaining vegetable oil.
Serve pancakes with sour cream.
Filling for zucchini pancakes
Ingredients:
- zucchini
- bell pepper
- tomatoes
- vegetable oil
- salt and allspice to taste
Preparation:
Wash the zucchini, peel, cut into small cubes and fry in vegetable oil.
Wash the bell pepper, remove the stems and seeds, cut into strips, fry in vegetable oil.
Wash the tomatoes, cut into small cubes.
Combine zucchini with tomatoes and bell peppers, add salt, season with allspice and simmer for 3-5 minutes. Cool the filling.
Place the filling on the pancakes and smooth them out. Fold the pancakes into quarters and serve with sour cream if desired.
Pancakes with cabbage and fish filling
Ingredients:
- fresh cabbage
- canned pink salmon
- hard boiled eggs
- parsley
- little vegetable
- salt and pepper
Preparation:
Finely chop the cabbage and fry in a small amount of vegetable oil. Boil the eggs, peel and finely chop.
Salt and pepper the cabbage, add eggs and chopped canned pink salmon, mix thoroughly.
Wash the parsley, dry it, chop it finely and add it to the cabbage and fish filling.
Place the filling on the pancakes. Fold the pancakes into an envelope. Serve with sour cream.
Pancakes with cheese and carrots
Ingredients:
- 100 g hard cheese,
- 1 carrot,
- 1 tablespoon of tomato paste,
- 1 hard-boiled egg
- 100 g green onions,
- 100 g parsley,
- 30 ml vegetable oil,
- 50 g butter, salt to taste.
Preparation:
To prepare the filling, wash the green onions and parsley and finely chop them. Wash the carrots, peel and grate on a fine grater. Peel and chop the egg. Grate the cheese on a fine grater. Salt the green onions and carrots, mix with tomato paste and fry in vegetable oil for 3 minutes, then add the chopped egg and cheese.
Place the filling on the pancakes and smooth them out. Fold the pancakes into quarters and sprinkle with parsley.
Pancakes with pickled honey mushrooms and potatoes
Ingredients:
- 200 g pickled mushrooms,
- 1 onion,
- 50 g mayonnaise,
- 2 potato tubers,
- pepper to taste.
Preparation:
To prepare the filling, finely chop the mushrooms.
Peel the onion, wash it, finely chop it. Mix marinated honey mushrooms with onions and potatoes, pepper and season with mayonnaise.
Place the filling on the pancakes and fold into an envelope.
Pancakes with fried champignons and sausage
Ingredients:
- 300 g champignons,
- 100 g sour cream,
- 100 g boiled sausage,
- 1 apple,
- 1 bunch of parsley,
- 1 onion,
- 70 ml vegetable oil,
- salt and pepper to taste.
Preparation:
To prepare the filling, peel the onion and cut into thin half rings.
Peel the champignons, wash them, finely chop them. Cut the sausage into small cubes.
Mix everything, add salt and pepper and fry in vegetable oil until tender.
Wash the apple, peel it, remove the core and cut into small cubes. Wash the parsley, dry it, and chop it finely.
Combine onions, champignons and sausage with parsley and apple, pepper and season with sour cream.
Place the filling on the pancakes, smooth them out, and roll them into envelopes.
Mushroom and rice pancake filling
Ingredients:
- 100 g boiled rice,
- 200 g butter,
- 1 onion,
- 50 g butter,
- 1 bunch of green onions,
- 2 eggs,
- salt and pepper to taste.
Preparation:
To prepare the filling, peel, wash and finely chop the mushrooms.
Peel the onion, wash it, cut into thin half rings.
Combine mushrooms and onions and fry in butter.
Wash the green onions and chop finely.
Hard boil the eggs and cut into small cubes.
Mix rice with eggs, green onions, mushrooms and onions, add salt and pepper.
Place the filling on warm pancakes and smooth out. Roll the pancakes into an envelope. The dish can be served with sour cream.
Filling for pancakes with pickled milk mushrooms
Ingredients:
- 250 g pickled milk mushrooms,
- 2 cloves of garlic,
- 1 onion,
- 3 potato tubers,
- 1 bunch of dill,
- 100 g sour cream,
- 50 ml vegetable oil,
- 50 g ghee,
- salt and pepper to taste.
Preparation:
To prepare the filling, peel, wash, and finely chop the garlic.
Peel the onion, wash it, cut into half rings.
Wash the potatoes, boil them in their skins, peel them and chop finely.
Wash the dill, dry it and chop it finely.
Fry the onion in vegetable oil until golden brown. Combine potatoes with dill, mushrooms, garlic and onions, salt and pepper, season with sour cream.
Place 1 tablespoon of filling on the fried side of the pancakes, roll the pancakes into an envelope and lightly fry in hot melted butter.
Filling for pancakes with cheese, tomatoes and parsley
Ingredients:
- 300 g hard cheese,
- 100 g tomatoes,
- 100 g parsley,
- 100 g green salad leaves,
- pepper to taste.
Preparation:
To prepare the filling, wash the tomatoes, dry them and cut them into small slices. Wash parsley and lettuce leaves and dry. Grate the cheese.
Place a little cheese on each pancake, a slice of tomato and a sprig of parsley, and sprinkle the filling with pepper. Roll the pancakes into an envelope and place on a baking sheet greased with vegetable oil. Bake in a preheated oven for 10-15 minutes.
Serve with green salad leaves.
Mascarpone pancake filling with salmon
Ingredients:
- mascarpone (any other cream cheese)
- lemon juice, salt, ground white pepper - to taste
- Dijon mustard
- cold smoked salmon
Preparation:
Mix cheese with diced salmon, lemon juice and mustard, season with salt and ground pepper.
Cabbage and egg pancake filling
Ingredients:
- fresh cabbage
- boiled eggs
- herbs, salt, vegetable oil - to taste
Preparation:
Finely chop the cabbage and fry in a hot frying pan with a little oil, without a lid. You can also add greens right away with the cabbage.
Salt, add hard-boiled eggs, be sure to pepper.
You can take cabbage in equal quantities with carrots. Sometimes finely chopped sausage or lard are added to vegetables for satiety.
Useful video: “Methods of wrapping pancakes”
Unsweetened pancake filling: the best recipes
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Pancakes stuffed with a delicious filling of eggs and fried onions are a great breakfast idea. What’s especially convenient is that you can prepare them the day before on the weekend, but eat them on weekday mornings. Such a breakfast will not only be satisfying, but also not burdensome, because it will take no more than 5 minutes to heat up the pancakes. The rest of your time can be devoted to yourself and your family. We will prepare pancakes with eggs and onions. The dough for thin pancakes is mixed with milk and wheat flour.
And in this recipe we told you how to cook
Pancakes with egg and fried onions
recipe for milk pancakes stuffed with eggs and onions
Ingredients:
- milk – 500 ml,
- vegetable oil - 2 tablespoons,
- fresh eggs – 2 pcs.,
- wheat flour – 200 grams,
- baking powder – 1 teaspoon,
- sugar – 1 teaspoon,
- salt - to taste.
- boiled eggs 3-4 pcs.,
- red onion - 1 large onion,
- sugar 2-3 pinches,
- salt and ground black pepper - to taste,
- vegetable oil for frying onions
Cooking process:
Combine eggs at room temperature with salt and sugar, and then beat vigorously with a whisk.
Pour vegetable oil and milk into the resulting mass, then beat again.
Combine flour with the required amount of baking powder and sift through a fine sieve.
Continuing to whisk, gradually pour the flour into the egg mixture.
Allow the finished pancake dough to stand at room temperature for 10-15 minutes.
Lightly grease a pancake pan with vegetable oil and place over medium heat. As soon as it is hot, pour into it the amount of dough that is necessary to form one thin pancake. Tilting the pan from one side to the other, distribute the dough evenly across its entire bottom. When the bottom of the pancake is browned, carefully turn it over to the other side and leave on the fire for literally another 15-20 seconds.
Stack the finished pancakes on top of each other and let them cool slightly. Meanwhile, cut the boiled eggs into small cubes and finely chop the red onion with a knife.
Fry the onion until soft in vegetable oil, lightly sprinkling it with granulated sugar at the end of cooking.
Add eggs, salt and black pepper to taste to the fried onions and mix thoroughly.
After standing, the pancakes will become soft and pliable, so it will be easy to wrap the filling in them.
Place a few spoons of filling in the center of the pancake and press lightly.
Wrap the pancake so that the filling is inside.
Repeat these steps as many times as necessary. Place the finished pancakes on a plate if you plan to fry and eat them now, or in a container with a tight-fitting lid if you plan to reheat them later.
Store pancakes stuffed with eggs and onions in the refrigerator for no longer than 3 days. As needed, fry them until golden brown in vegetable oil and enjoy eating them for breakfast or afternoon snack.
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!
Pancakes have always been loved in Rus'.
There were a huge number of recipes, fillings and toppings that changed the taste beyond recognition.
You could put whatever your heart desired into pancakes: meat, fish, vegetables, mushrooms.
One of my favorite combinations is onion and egg.
Shall we make pancakes with them?
Pancakes with onions and eggs - general cooking principles
The pancake dough is mixed into a liquid and flowing dough. It uses water, milk, kefir, whey or a mixture of different liquids. The required ingredients are eggs and flour. Pancake dough is salted and sugar is added. It gives the finished products a beautiful color. To make pancakes with holes, add a pinch of soda.
Onions and eggs can be used as a filling or baking. Other ingredients are often added to minced meat: meat, dairy, fish products and various vegetables.
How to stuff pancakes:
Roll into tubes or rolls;
Fold into an envelope;
Fold into triangles.
But most often they make rolled-up tubes with closed edges. It is convenient to fry such pancakes in a frying pan with butter. Additional processing holds the pancake together, prevents it from unraveling and makes it tastier.
Pancakes with green onions and eggs (with seasoning)
An old recipe for pancakes with green onions and eggs.
Ingredients
400 ml milk;
3 raw eggs;
1 cup flour;
1 spoon of oil;
Salt and sugar;
2 boiled eggs;
1 bunch of onions.
Preparation
1. Beat raw eggs with a pinch of salt and a spoon of sugar. Add milk and flour, add butter.
2. Finely chop the boiled eggs and mix with chopped onions.
3. Heat the frying pan, pour in the dough and distribute in a circle.
4. Before the mass has set, quickly sprinkle the onion and egg onto the dough. It is necessary for the bake to stick and sink a little.
5. As soon as the pancake is fried on one side, turn it over and fry the side with the filling.
Stuffed pancakes with onion and egg “Economy” on water
A recipe for wonderful pancakes with onions and eggs, which will require a set of simple ingredients. The dough made with water is no worse than with milk. But it is important to prepare it correctly.
Ingredients
2.5 glasses of water;
1 spoon of vinegar;
0.5 tsp. soda;
2 cups of flour;
1 spoon of sugar;
0.5 tsp. salt;
1 spoon of oil.
For the filling: 4 eggs and a large bunch of green onions.
Preparation
1. Heat the water to 50 degrees. If you use cold liquid, the dough will not work.
2. Using a whisk, beat the eggs with the addition of salt and sugar until lightly foamy, add water in a thin stream, and beat well.
3. Add flour, pour in small portions and stir thoroughly to avoid the appearance of lumps.
4. Pour vinegar into the soda, stir and also add to the dough.
5. All that remains is to add a spoonful of vegetable oil, stir and let the dough sit for about fifteen minutes.
6. Heat a frying pan and fry ordinary pancakes.
7. For the filling, simply chop the onion and eggs and add a little salt. Stuff it in any convenient way.
Pancakes with green onions and eggs in milk
Recipe for ordinary stuffed pancakes with green onions and eggs. Sour cream is also added to the filling, which can be replaced with mayonnaise or natural yogurt. This addition will make the minced meat for pancakes juicier and will also prevent it from falling apart.
Ingredients
1 liter of milk;
270 grams of flour;
2 tablespoons of oil;
1 spoon of sugar;
One pinch of soda.
5 boiled eggs;
2 bunches of onions;
2 spoons of sour cream;
Pepper, salt.
Preparation
1. Prepare the dough. To do this, beat the recipe eggs with salt and sugar, add half the milk and all the flour at once, stir. Then pour in the remaining milk.
2. Add a small pinch of soda and pour in the vegetable oil indicated in the recipe.
3. Heat the frying pan and grease it with a drop of oil.
4. Fry thin pancakes until golden brown on both sides. Place in a stack, no need to lubricate.
5. Finely chop the green onion feathers, previously washed, sorted and dried. Add chopped eggs and sour cream, which will hold the mass together. Salt and pepper the filling according to your taste.
6. Turn the pancake over with the paler side up, add a tablespoon of topping and wrap it up. Serve immediately to the table.
Pancakes with green onions and eggs on kefir
Recipe for pancakes with green onions and eggs made from kefir dough. Thanks to the brewing technology, the products are quite thin, do not tear and are great for stuffing.
Ingredients
1 cup flour;
1 glass of kefir;
0.5 cups boiling water;
A pinch of soda;
One spoon of sugar;
One spoon of oil;
A little flour.
2 bunches of onions;
0.5 bunch of dill;
4 boiled eggs;
A little salt.
Preparation
1. Immediately throw eggs, salt and sugar into a bowl, add kefir and beat for a minute with a whisk.
2. Add flour, stir.
3. Pour a pinch of soda into boiling water, stir and pour into the prepared dough. Beat for a few seconds and add oil.
4. Fry the pancakes in a frying pan until golden brown.
5. Make minced meat from chopped onions with dill, chopped eggs and salt. Stir it well.
6. Stuff the baked pancakes with any convenient option and serve.
Pancakes with onion, egg and rice
You can use any dough to make these pancakes. If you have your favorite recipe, feel free to use it. Or knead pancake dough according to one of the recipes above, per liter of liquid. Onions are used.
Ingredients
120 grams of rice;
2 onions;
40 grams of butter;
1 bunch of dill or other greens.
Preparation
1. Boil the rice until tender, but do not overcook it. Drain the water through a colander and leave the cereal in it for now.
2. Cut the onion heads into small pieces, fry in oil until golden brown.
3. Chop the boiled eggs, mix with rice and fried onions.
4. Add chopped dill and season the filling with spices. Stir well.
5. Stuff the baked pancakes; it is better to make closed packages so that the filling does not fall out.
6. Fry the formed pancakes in a frying pan from the seam side. Serve hot or cold.
Pancakes with onion, egg and cheese
Another delicious filling option for pancakes with onions and eggs. This time the additional ingredient is cheese. Hard, soft and even sausage will do. The dough can be prepared according to any of the recipes; we bake thin pancakes. For this amount of minced meat you will need about ten pieces.
Ingredients
2 bunches of green onions;
0.12 kg cheese;
2 cloves of garlic;
Salt pepper;
1 heaped spoon of mayonnaise.
Preparation
1. Chop finely boiled eggs and place in a bowl.
2. Chop the onion finely too, you can mash it a little with salt to make the filling denser. Transfer the greens to a bowl.
3. Grate the cheese on a fine grater and add it to the mince. If you use soft cheese, you can simply mash it.
4. Squeeze out the peeled cloves of garlic and add a spoonful of mayonnaise. The sauce will make the filling juicier, but it is important not to add too much of it. Pancakes may become soggy.
5. All that remains is to thoroughly stir the minced meat, season with spices and you can start filling the pancakes!
Pancakes with green onions, eggs and mushrooms
A variation of one of the most delicious fillings for thin pancakes. Any pickled mushrooms can be used; you can also use salted ones. But it also works well with fried champignons. In this case, you need to take twice as many of them, since the mass will decrease significantly during heat treatment. This amount of filling is enough to stuff ten medium-sized pancakes.
Ingredients
10 pancakes;
0.2 kg of pickled mushrooms;
1 bunch of onions;
2 tablespoons of oil.
Preparation
1. Chop the onion feathers, lightly mash them with your hands and transfer them to a bowl.
2. Add boiled eggs, also finely chopped, to the onions.
3. Now it’s the mushrooms’ turn. Be sure to drain the marinade. Cut into small pieces and add to the filling.
4. Add a couple of tablespoons of oil to smooth out the taste.
5. If the mushrooms are salty enough, then you don’t need to add any spices. Just stir the filling well.
6. Stuff the pancakes and serve.
Pancakes with onion, egg and liver
Liver is often combined with onions and eggs; the combination is harmonious, tasty, and aromatic. And it is great for stuffing pancakes. Onions used in this recipe are onions.
Ingredients
15 thin pancakes;
0.4 kg of any liver;
60 ml oil;
1 clove of garlic;
1 bunch of greens;
Seasonings.
Preparation
1. Rinse the liver. If it's beef or chicken, then just twist it. Can be crushed in a food processor. If pork liver is used, it is advisable to first soak the offal in milk.
2. Cut the onion heads and fry in oil.
3. As soon as the onion pieces become transparent, add the ground liver and fry until tender, but not for long, so as not to dry it out. At the end, add a little salt and cool.
4. Boil the eggs. Chop as desired and mix with liver.
5. Add chopped garlic to the filling, add chopped herbs, season with salt, pepper and the minced meat is ready! Fill the pancakes and serve.
Meat pancakes with green onions and eggs
To prepare the filling for meat pancakes with onions and eggs, we will use boiled beef. But you can also take chicken, pork, even any minced meat, pre-fried in a frying pan.
Ingredients
For the test:
1 glass of water;
1 glass of milk;
1 spoon of sugar;
2 cups of flour;
1 spoon of oil.
1 bunch of onions;
300 grams of boiled meat;
1 onion;
A little oil;
Preparation
1. Beat eggs with sugar and salt, add milk and water, add flour and at the very end a spoonful of butter.
2. Fry ordinary thin pancakes.
3. Finely chop the boiled meat or twist it into minced meat.
4. Fry the chopped onion in a frying pan, add the meat at the very end and season with spices. Let cool.
5. Add chopped onions and chopped eggs to the filling, which must first be boiled and cooled. Mix everything well.
6. Fill the prepared pancakes; you can fry the rolls in a frying pan with oil so that they do not unroll.
To fry pancakes, it is better to take a special frying pan and not use it for other needs.
If the pancakes tear and do not want to turn over, then you need to add another egg and a little flour to them.
Don't have time to boil eggs for filling? You can fry them! Beat the eggs with salt with a fork, pour them into the frying pan and in a few seconds they will be ready. All that remains is to cool and combine with chopped onions or other ingredients.
If you overdo it with sugar in the batter, the pancakes will burn quickly. If you don’t put it in at all, the color will be gray. Pancakes will not fry if you add a lot of salt. There must be moderation in everything and you must follow the recipe.
A dish that everyone loves in our country can be prepared in different ways, so that everyone can create a treat to their liking and taste. Most often, your favorite pancakes are made with milk; 2 eggs in the dough is a classic, but you can always diversify it by replacing a couple of whites and yolks with 4, 5 or even 6 pieces.
How many eggs per liter of milk to take, so as not to spoil the thickness and taste of the pancake dough - we will tell you in the article, and we will supplement the tips with culinary recipes.
Pancakes with mushrooms, cheese and chicken: recipe for 1 egg
Making your favorite egg pancakes at home with tender chicken, mushrooms and grated cheese is incredibly simple. The combination of just such ingredients gives the most delicate pancake filling, which makes the baked goods juicy from the inside and appetizing from the outside.
We will prepare homemade stuffed pancakes in the oven, because it is in the oven that the most delicious baked goods are produced.
Ingredients for kneading dough
- Flour – 150 g;
- Water (boiling water) – 200 ml;
- Egg – 1 pc.;
- Milk – 200 ml;
- Baking powder – ½ tsp;
- Vegetable oil – 1 tbsp. l.
Products for filling
- Champignons – 200 g;
- Hard cheese – 150 g;
- Chicken fillet – 300 g;
- Onions – 150 g;
- Sour cream – 50 g.
How to bake pancakes with milk and 1 egg
- Mix cold milk with boiling water. Beat the egg into the bowl with the contents, salt the ingredients, add a pinch of sugar to them, mix everything.
- We begin to beat the products with a mixer. While beating, gradually add sifted flour to the future dough, then add baking powder and vegetable oil. Mix the ingredients again.
Instead of vegetable oil, you can add clarified butter (2-3 tablespoons) to the dough; it will give the dough more bubbles and ensure that after frying your pancakes will have a beautiful golden hue.
- Fry the pancakes in a dry hot frying pan. If the first pancake sticks to the bottom of the pan, grease it with fat (for example, pork) or vegetable oil before frying the next one.
- When the pancakes are cooked in water with eggs and milk, give them time to cool. We will wrap the filling in pancakes when they have cooled well, but are not yet cold.
Making the filling for egg pancakes
- Cut the chicken fillet into small pieces;
- We do the same with peeled, washed mushrooms;
- Chop the onion;
- Three cheeses on a coarse grater;
- Fry the chopped onion in vegetable oil in a frying pan (fry until soft), then combine the frying with chopped mushrooms and chicken, simmer the ingredients for another 15 minutes over medium heat under a closed lid;
- Mix the products with ½ grated cheese, salt and pepper everything to taste, mix.
We place the filling on the edge of each pancake, fold this edge inward, connect the sides to the middle, and cover them with the free edge on top. As a result, we should get a neat envelope.
Place all the resulting pancake envelopes on a baking sheet, coat them with sour cream on all sides, sprinkle the rest of the grated cheese on top and put them in the oven to bake for 25 minutes. First, you need to preheat the oven to 180 °C, then you can only place the filled pancakes in the oven for baking.
In the filling, if desired, chicken can be combined with vegetables and herbs; this combination is ideal for those who love healthy, light dishes. You can serve pancakes with delicious filling without anything, or with a light (not spicy) sauce, low-fat sour cream, cream or regular raw/baked vegetables.
Milk pancakes with 2 eggs: step-by-step recipe
Ingredients
- - 2 pcs. + -
- — 0.5 l + -
- - 1 glass + -
- - 1/2 tsp. + -
- - 2 tbsp. + -
- - 1 tbsp. + -
- Baking powder - 2 tsp. + -
How to make pancakes with milk plus 2 eggs
To prepare thin lacy pancakes, 2 eggs are usually enough. This is a classic recipe, which we will now consider. This recipe is perfect for those who like homemade pancakes without filling.
- In a separate container, mix salt, sugar, eggs, beat the ingredients with a mixer/whisk until foam appears.
- Pour vegetable oil into the whipped mixture and mix the products.
- Add milk to the dough and mix everything again.
- Add the sifted flour into the mixture in small portions, finally adding baking powder.
- Stir the pancake batter thoroughly so that there are no lumps.
- Grease a well-heated frying pan with oil, pour a little dough into it, distribute it evenly over the entire bottom of the dish, bake pancakes.
- We bake egg pancakes in milk over high heat. When the bottom of the pancake is fried (this usually takes 1-2 minutes), turn it over to the other side. On the reverse side, it takes about 40-50 seconds to fry the pancake.
To prevent the pancakes you bake from becoming “dry” until you eat them all, place the hot pancakes one on top of the other and immediately cover them with a plate. The ends of the baked goods will soften, but most importantly, they will retain their softness for a long time.
Two video recipes for pancake dough from the chef of our website
Povarenok has many proven pancake recipes, which you can find in the video or on our website.
Pancake recipe: 5 eggs and cheese filling
Many housewives, in order to prepare beautiful fluffy pancakes with milk, replace 2 eggs in the recipe with 5. Eggs in pancakes are a very important component, its deficiency or excess entails a significant loss in the taste and appearance of the dish. If there are few eggs, the pancakes will turn out “leaky”; too many eggs will turn out rubbery.
This is why it is important to consider the ratio of egg yolk and white to the amount of other main ingredients. Only the correct proportions will provide you with good cooking results.
Ingredients
- Milk – 3 tbsp;
- Flour – 2.5 tbsp;
- Salt – ½ tsp;
- Eggs – 5-6 pcs.;
- Hard cheese – 200 g;
- Sugar – 100 g.
Making egg pancakes with milk
- Separate the whites from the yolks.
- Mix the yolks with flour (sifted), grated (on a fine grater) hard cheese.
- Beat the whites separately until foamy, add salt to them, stir.
- Gradually add the whipped protein mass into the yolks mixed with cheese and flour.
- We bake pancakes according to the traditional method in a frying pan: heat the frying pan, grease it with vegetable oil, bake homemade cheese pancakes on it over high heat. Do not fry too much, a light blush and moderately crispy pancake ends will be just right.
What to serve with homemade egg pancakes
These pancakes can be served with sweet, spicy or salty fillings. For example, they go great with pancakes:
- seafood (salmon, smoked salmon, crab sticks, etc.);
- ham;
- beef liver;
- hollandaise (or any other) sauce;
- cottage cheese;
- horseradish;
- from sweets - jam, preserves, yogurt, dried fruits and much more.
There is nothing easier than making your favorite pancakes with milk at home. How many eggs per liter of milk is better to use - 2 eggs, 4, 5 or 6 eggs - each housewife decides for herself, but remember that their deficiency or excess is dangerous for the result. It’s better to use ready-made, proven recipes - and then none of your pancakes will turn out “lumpy”.
Bon appetit!
