What to cook pancakes with? Stuffed Pancake Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What to cook pancakes with is not an idle question, because in modern cooking there are many recipes for this dish with a variety of fillings. These are tender fruits, and cottage cheese, and various types of meat, as well as fish, mushrooms, vegetables, crab sticks and a host of other products.

However, if you give all the recipes for pancakes with filling, the list will be very impressive. Let's dwell on the most interesting and delicious ingredients.

Classic recipe

Before deciding what to cook pancakes with, let's first choose what kind of dough we will use. After all, a great many of his recipes have also been invented: yeast, with the addition of soda and mineral water, with milk, with kefir, with water, with a lot of eggs or, conversely, with a minimum, with and without butter.

Classic pancake dough with milk is easy to prepare. We will need the following products:

• half a liter of milk;
• 2-3 eggs;
• 250 g flour;
• 2 tablespoons vegetable oil;
• 1 tablespoon sugar;
• s alt to taste.

EggsTake them out of the fridge ahead of time to warm them up to room temperature. Break them into a bowl, add sugar and s alt and beat well. Experts recommend always adding sugar to the dough, regardless of what you are going to cook pancakes with.

Then heat the milk to 30-35 degrees and pour it into the egg mass. Mix thoroughly. Add the sifted flour and stir with a whisk until all lumps are dissolved. The consistency of the dough should be similar to liquid sour cream. Add vegetable oil, mix again, and you can start baking. Such a test does not need to be infused.

Luxury pancakes

Many housewives try to make pancakes as thin as possible and have holes. It is these homemade pancakes that are considered the pinnacle of culinary excellence. But do not discount the yeast dough. If you have never cooked this familiar dish in this way, then be sure to try diluting the dough with yeast. You will get surprisingly soft, tender, airy and unusually fluffy pancakes. Yes, they will be thicker, but outwardly very beautiful. So, to prepare yeast dough, we need:

• 2 cups of milk;
• 1 glass of water;
• 2 cups flour;
• 2 eggs;
• 1 heaping teaspoon dry yeast;
• half a teaspoon of s alt;
• 1 tablespoon sugar;
• 4 tablespoons vegetable oil.

Mix milk with water and heat on the stove to 35-38degrees. Add yeast, sugar, s alt, and eggs to the liquid. Beat the mixture well with a whisk, and then sift the flour into it. It remains to add only vegetable oil. The density of the dough should be the same as for pancakes.

Leave it warm for about half an hour. Cover the bowl with a towel or paper towel to keep the crust from drying out. Every ten minutes, mix the dough well so that it takes in air and releases excess carbon dioxide. After that, you can take out the pan and start frying.

Meat filling

What to cook pancakes with to make them satisfying? Of course, with meat.

For stuffing you can use:

• chicken;
• pork;
• beef;
• lean lamb.

We take the sirloin, without the bone, and boil it in s alt water. For the dough recipe above, you will need 400 grams of raw meat. While the meat is cooking, fry one onion, cut into cubes, in vegetable oil. We twist the boiled meat in a meat grinder, mix with fried onions. Here is our hearty filling and ready. Spices and seasonings can be added to your taste.

If there is no meat, sausage will do as well

If you really don't want to bother with the filling, and the pancakes are ready, then everything in the refrigerator will do - cheese, sausage, sausages, tomatoes, greens. By the way, kids love pancakes with sausage, so why not treat them?

So, let's find out how to cook this dish. We cut the boiled sausage into small plates, slightlyfry, add tomatoes, cut into rings, grated cheese. We let this mass warm up and melt, and then we fill pancakes with a hot mixture. When the filling cools, it will acquire a beautiful uniform consistency.

Rich forms

Many housewives do not bother themselves with decorative delights and simply wrap the filling in a pancake with a tube, and then cut it in half. But it is important that it is not only tasty, but also beautiful!

How to wrap pancakes so that the filling does not fall out? It is best, of course, to do this in the form of an envelope. To do this, first we cover the filling on top with a pancake, then we tuck the sides and then we overlap with the bottom part.

It will look beautiful if you wrap the filling in a tube, and then cut it diagonally. As a result, you will get cute pancake rolls.

If the filling isn't too crumbly, try rolling the pancake into a triangle shape.

On the festive table

But if you want to wow your guests, spend some time making some pretty pancake bags. For this you need green onions. We spread the filling in the center of the pancake, then we form a pretty bag and tie it on top with green onions. You can use dill as a tie. Of course, this method is not suitable for pancakes with cottage cheese, apples or sweet fillings, but bags of pancakes with onion tie are a great option for meat, sausage, mushroom, cheese fillings.

For mushroom lovers

Pancakes with mushrooms are also very tasty. Recipe foryou can choose any dough, but we advise you to prepare the filling as follows. As for mushrooms, they can be used in any form: fresh, s alted, soaked or dried.

Naturally, you need to pre-soak dried mushrooms, and clean fresh ones. We cut them into circles and fry them in vegetable oil. We add onions, spices, simmer over low heat, and 10 minutes before the readiness we put sour cream in the filling (one or two tablespoons per pound of mushrooms). The resulting filling is wrapped in pancakes and served with sour cream.

But s alted and pickled mushrooms do not need to be fried. It is enough to chop them finely, add fried onions and, if desired, boiled potatoes. As a result, you will get delicious and hearty pancakes with mushrooms. The recipe can be varied by adding pickles, which should also be finely chopped. This dish is best served as a cold appetizer.

Expensive and beautiful

Of course, you can not ignore the traditional recipes for pancakes stuffed with red and black caviar. This is a very refined and expensive dish that will decorate any table.

It is important to remember that red and black caviar should never be wrapped in pancakes. Firstly, if they stand a little, then the caviar will begin to flow. Secondly, if you hide such beauty inside, then the festive table will no longer look so luxurious. Classic pancakes with caviar are usually served separately, and already in the process of eating, everyone puts the right amount of filling on himself. To do this, it is recommended to roll the pancakes twice - in half and again in half. You get a nice triangle. Caviar is served in separate stewpans. Do not place an iron can on the table that has just been opened with a knife. It is better to transfer the eggs to a glass vase. It will add sophistication to your meal.

Berries and fruits

With what to cook pancakes in the summer? Since there is a huge selection of fresh fruits and berries in the markets and shops at this time of the year, you just have to let your imagination run wild. For example, many people have heard of dumplings with strawberries and cherries, but pancakes can also be cooked in the same way in summer. However, it should be borne in mind that these berries flow very strongly. So for the future, of course, you can’t prepare pancakes. But if you eat them right away, then it will be a great dessert.

Classic pancakes with apples are also very popular. To prepare the filling we need:

• three or four large sweet and sour apples;
• 4-5 tablespoons of sugar;
• 50g butter.

Fruits are peeled, cut into slices. Melt the butter in a frying pan and fry the apples on both sides (3-4 minutes each). Then spread the hot filling on the pancake and sprinkle with sugar. We wrap it in an envelope and fry the pancake with filling in butter for literally one minute on one side and the other.

It will be very beautiful if these wonderful pancakes are seasoned with beautiful currant jam or a circle of cold ice cream before serving. Such a dessert will surely please both your household and guests.

Cottage cheese

And of course we don'tcould forget another classic recipe - pancakes with cottage cheese. Delicate, soft, delicious, they are perfect for children's table, and for elderly gourmets, and as a dish for every day.

For the filling, use low-fat cottage cheese - approximately 400 grams per standard serving of dough. Knead it with sugar to make it more juicy. Enough for such a volume of 3-4 tablespoons of granulated sugar, but by the way, be guided by your taste. In winter, you can add raisins or finely chopped dried apricots to the curd mass. In summer, it is best to put raspberries or currants. It is not recommended to cook such pancakes for future use, since their shelf life is no more than two days. Even if the curd doesn't turn sour, it will shrink and be less tender.

Crab sticks with cheese

Pancakes with crab sticks will be original. Cut them lengthwise into thin strips. Mix with grated cheese. We wrap the pancakes with a tube and then cut obliquely into three or four parts. You can serve these rolls with mayonnaise. As a decoration, you can add a couple of boiled shrimp or mussels on top.

Try cheese or cheese with garlic and spices as a filling for pancakes. To do this, grate hard cheese on a coarse grater, and simply mash the cheese with a fork. Add a couple of cloves of garlic squeezed on a garlic press. You can also season the filling with finely chopped herbs - cilantro, parsley, dill. Basil leaves can be carefully laid out on the whole pancake, and then wrap the filling. you will succeeddouble layer: pancake dough on top, inside - a layer of greens. These pancakes go well with mayonnaise or spicy sauces.

Condensed milk

We all remember the taste of childhood - pancakes with condensed milk. They are perfect for tea and coffee, compote or cocoa. Preparing them is easy. Grease the pancake with a thin layer of condensed milk. You can sprinkle grated nuts on top. We wrap it in a tube, put it on a dish and sprinkle the pancakes with grated chocolate or powdered sugar.

For the dessert option, honey, marmalade, various jams are also suitable as fillings.

Exotic taste

Pancakes with exotic fruits have recently become very popular: bananas, pineapples, kiwi, oranges. You can take several fruits at once or, if you wish, stop at one thing. Finely cut banana, kiwi, pineapple, mix and spread the filling on the pancake. No need to add sugar to it, as these fruits are already quite juicy, and sugar will only provoke the release of excess juice.

These pancakes with exotic fillings will go well with whipped cream, which you can cook yourself or buy a ready-made can from the store.

Some useful tips

So that the pancake, as they say, does not turn out to be lumpy, every housewife should know the following:

1. The dough is always kneaded not with a spoon or fork, but with a whisk, as if whisking slightly. This is guaranteed to get rid of lumps in the pancake mixture.
2. To prevent pancakes from sticking to the pan, add 2-3 tablespoons oftablespoons of vegetable oil. Then you do not have to grease the pan every time, it will be enough to do this only at the very beginning of frying.
3. If you fundamentally do not want to use vegetable oil in the dough, then before pouring the mixture into the pan, grease it with butter. To do this, take half of a raw peeled potato, prick it on a fork and grease the pan with this device.
4. Don't try to wrap the stuffing in the hot pancake right away. Give him a little rest, cool down. Then it will become softer. Pancakes may be brittle immediately after frying.
5. If you make envelopes, triangles, tubes and bags from pancakes and stack them on top of each other, remember one rule. Immediately after you have removed the pancake from the pan, anoint it on one side with a piece of butter. After you wrap the filling in it and put it on a plate, the pancakes will not stick to each other.