Pancakes, pancakes, pancakes - there are a lot of variations on the pancake theme, but the most satisfying among them, undoubtedly, are filled pancakes. They can be stuffed with light foods - cottage cheese, jam, cream, as well as more nutritious “fillers” - meat, mushrooms, potatoes. A very satisfying filling is made from eggs and fried onions. It is prepared with minimal effort and time, and such pancakes are convenient to bake for breakfast when you need to feed your family quickly.
This recipe offers a version of a relatively dry filling - it only contains butter, in which the onions are fried. There is another way - it involves sautéing the onions in vegetable oil (preferably olive oil), and immediately before adding them to the pancakes, add 1-1.5 tablespoons of mayonnaise to the egg-onion filling. Many men, by the way, appreciate pancakes with eggs in this form.
It will take approximately 30 - 40 minutes to prepare. The filling can be prepared in parallel with the pancakes.
For the test:
For filling:
The secret to thin pancakes is in properly prepared dough. It should be homogeneous and without lumps. To do this, it is important to add all products in a certain order. Break two eggs into a deep bowl. Mix well, adding salt and sugar. Use a whisk; if you don’t have this device on your household, you can replace it with two forks.
Add milk and mix.
Gradually add the sifted flour, stirring at the same time.
Flour must be added until the dough becomes similar in consistency to liquid sour cream.
The last steps remain. We extinguish the soda with vinegar and add it to the dough. To prevent the pancakes from sticking to the pan, add a spoonful of sunflower oil to the dough. If you use dishes without a “non-stick” coating for frying, the pancakes may burn. You can create a kind of “non-stick” layer on a regular frying pan by lightly greasing it with sunflower oil and heating it. Fry pancakes over medium heat.
Grease each pancake with butter.
While frying pancakes, you can cook the filling at the same time. Let's set the eggs to boil. To make the filling, they need to be hard-boiled. After boiling, reduce heat and cook for 10 minutes.
Finely chop the onion.
Cut the eggs into cubes.
Fry the onion until golden brown, preferably in butter. It is the fried onions that add juiciness to this dish.
Mix eggs and onions in a deep bowl. To make the filling look more appetizing, add chopped herbs.
Place the filling on the pancakes.
We wrap it in an “envelope”.
Pancakes stuffed with onions and eggs are ready.
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Don’t know what to make for a good breakfast, a light snack after lunch, to give to your child to school, or what delicious treat to have for a cozy tea party without spending too much time creating?
Then egg pancakes are definitely your choice. Just imagine how many experiments you can make with fillings (cottage cheese, cocoa, dried fruits, spices, etc.), surprising your household over and over again.
Pancakes themselves are a round-shaped flour product that is prepared by baking or frying a very liquid dough.
What is interesting is the species diversity of such baked goods, i.e. Every nation has its own special recipe for cooking.
Cooking is easy and simple, plus if the person is enthusiastic! Please don’t give up if nothing comes of it from the very beginning, because the first pancake, as they say, is always lumpy, and with experience, each new pancake will be many times better than the previous one.
Recipe for regular pancakes with photos
5 pieces of chicken eggs; from two to three tbsp. l. olive oil; red pepper literally on the tip of a knife; a pinch of black pepper and salt to the taste of the owner or hostess.
Guests, family and friends will be delighted!
In order to make delicious pancakes, will I take enough ingredients? which I described above.
What do we have to do:
- I will start with 5 eggs, which must be thoroughly beaten in a bowl either with a fork or a whisk (if available, with a blender). For best results, it is best to use chilled in the refrigerator.
- Then I add red and black peppers, which will give the pancakes not only a special taste, but also a hue. I stir. Speaking of spices: if you wish, you can also try it with ground any herbs and garlic.
- Heat a frying pan with a spoonful of olive oil over medium heat.
- Using a ladle, carefully pour the mixture of eggs and spices in parts.
- The thickness of each baked product should not be large.
The egg pancakes are ready, enjoy your meal and enjoy your tea!
“Multifunctional” egg tender pancakes
If anyone knew, then I’ll just repeat myself, and if not, it will be very informative.
The fact is that making pancakes is as easy as making an omelette, because in addition to the need for a sufficient number of eggs, they are also similar in the baking algorithm itself.
In addition, you can make delicious pancakes not only for a simple tea party, but also add their chopped pieces to many dishes: in salads, you can make mini-cakes, sandwiches, snacks (just wrap cheese with finely chopped boiled chicken fillet in a pancake) - all this extremely, extremely satisfying, tasty and healthy.
Low calorie content due to the complete absence of flour and a huge selection of fillings for the tastes of all ages (from cottage cheese to cocoa) are undoubtedly included in the list of advantages of this treat. Below is a recipe for egg pancakes with photos.
A small list of everything you need:
3 pieces of chicken eggs; 3 tbsp. l. ordinary water; amount of salt to taste; vegetable oil (needed to grease the pan).
Egg pancakes recipe:
- I beat water, salt, all the eggs in one bowl until a homogeneous mixture is formed. A fork, a whisk or a mixer can come to the rescue.
- I preheat an oiled frying pan. It is worth considering that you do not need to do this for a long time, in no case to the point of incandescence.
- Using a ladle, I pour a thin layer of the resulting mixture - these are our future egg pancakes that melt in your mouth. Since each side must be cooked, I turn them over quite quickly, because cooking one pancake actually takes almost moments.
That's it, your favorite egg pancakes are ready! Feel free to welcome invited guests for a cup of tea, bon appetit!
I make delicious stuffed egg pancakes
Small list of products:
4 pieces of chicken eggs; 150 grams of fresh chicken fillet; 30 grams of ginger root; 1 leek; soy sauce and balsamic vinegar; a pinch of salt to taste.
How to cook:
- I beat the eggs in a bowl with a whisk/fork/mixer until smooth, sprinkle in a little salt and fry in a frying pan coated with butter.
- Slightly dry edges of the pancake will serve as a signal that one side is completely cooked; you should turn it over and fry on the other side.
- The egg soft pancakes are ready though! You can serve it this way, but there is still a whole filling ahead.
Now it's time for the chicken filling:
- In advance, I carefully cut the fillet into plates and marinate for some time in soy sauce.
- I drain the sauce and thoroughly fry the chicken in a frying pan, and finally cut it into strips.
- In the same frying pan, following the fillet, I fry the grated ginger root and onion leaves; I cut the white component of the second product into strips, and dip the strips just a little in vinegar.
- I mix everything, absolutely everything.
- The final touch: I wrap a certain amount of filling in each pancake, cut it into pieces and can now be served at the buffet table.
Stuffed egg pancakes are ready - the best hearty snack! Bon appetit!
My video recipe
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.
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.
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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)
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.