Pancakes with onion and egg. How to cook egg pancakes with milk Pancakes with onion and egg filling

Egg and green onion pancakes are a great option for any snack. They can be served as an independent dish for an afternoon snack or as a snack at the dinner table. Even on a holiday table they will look very appropriate.

Making pancakes with egg filling is not particularly difficult. But you will need to be patient and devote about an hour of your personal time to frying and stuffing the dish. It's not that long though!

• flour should be sifted in advance, and not before use, otherwise the pancakes will become too airy and will be difficult to remove from the pan;
• You should not add the entire volume of flour into the pancake dough at once; due to the different quality of this product, a little more or less may be required;
• the amount of salt and sugar in the pancake dough can be adjusted to your own taste;
• There is no need to use too much filling for one pancake, as the delicate dough may tear.

Ingredients for the dough:

• wheat flour - 1-1.2 tbsp;
• milk - 500 ml;
• chicken eggs - 3 pcs.;
• vegetable oil - 1 tbsp. l.;
• sugar - 1 tsp;
• salt - 0.5 tsp.

Filling ingredients:

• boiled chicken eggs - 8 pcs.;
• green onion - 1 bunch;
• butter - 30 g;
• salt - to taste.

Let's start preparing the dough for thin pancakes! To do this, take a large bowl and break chicken eggs into it. Add salt and granulated sugar to them.

Using a whisk, stir the mixture until smooth.

Now heat the cow's milk and pour it into the egg mixture. Mix.

Gradually add the pre-sifted wheat flour. The consistency of the dough should be quite liquid, like drinking cream (well, maybe a little thicker).

Add a large spoon of vegetable oil and mix the whole mixture thoroughly. The dough should be absolutely smooth and not contain a single lump!

He needs to let it sit for 15-20 minutes. Then mix again.

While we prepare the filling. Peel hard-boiled chicken eggs. Let's cut them into small cubes.

Chop the green onions and add them to the eggs.

Melt some butter and pour it over the filling. This ingredient will not only improve the taste, but will also make the consistency more convenient for wrapping in pancakes.

Also add a little table salt and mix the mixture thoroughly.

All! The dough has rested and now you can bake pancakes! Heat a lightly greased pancake frying pan and pour a partial ladle onto its bottom, distributing the mixture in a thin layer over the entire surface.

When the bottom is browned, turn the pancake over.

In this simple way you should fry pancakes from all the dough. Finished products should be placed on a dish.

If you have the necessary skill, you can start stuffing the pancake while the next one is baking. This can significantly reduce the overall cooking time.

Place a heaping tablespoon of filling on the bottom of the pancake.

Fold the side edges towards the center.

Carefully wrap the filled pancake into a tube.

In this simple way we fill all the other pancakes with eggs and green onions!

Bon appetit!

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?” :-) Are there any? 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!

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 easy. 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

1. 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.
2. 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.

1. 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.
2. 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, the oven must be preheated 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 great for those who like homemade pancakes without filling.

1. In a separate container, mix salt, sugar, eggs, beat the ingredients with a mixer/whisk until foam appears.
2. Pour vegetable oil into the whipped mixture and mix the products.
3. Add milk to the dough and mix everything again.
4. Add the sifted flour into the mixture in small portions, finally adding baking powder.
5. Stir the pancake batter thoroughly so that there are no lumps.
6. 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.
7. 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

1. Separate the whites from the yolks.
2. Mix the yolks with flour (sifted), grated (on a fine grater) hard cheese.
3. Beat the egg whites separately until foamy, add salt and stir.
4. Gradually add the whipped protein mass into the yolks mixed with cheese and flour.
5. 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!

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.

Step 2: Add the egg.

Step 3: Add cheese.

Step 4: Add ham.

Step 5: Bring it to readiness.

Step 6: Serve pancakes with egg and ham.

Milk is suitable for any fat content, even very low or even skim.

You can add onions or some fresh herbs on top.