Pancake Fillings

Pancake Fillings

Pancakes are the pride of Russian cuisine. The dough is prepared for them from a different type of flour, on milk or kefir, with or without yeast, as a result, they may have a different taste: sourish, sweetish, unleavened. For this reason, pancakes can be served as a dessert or as a main course. Their fillings taste even more diverse, the recipes of which exist by an order of magnitude more than the dough preparation options. Pancake fillings are made from meat, fish, vegetables, mushrooms, fruits, berries, cottage cheese and other products. Some housewives themselves come up with what to apply this national dish, and the result is almost always positive. However, for this, in addition to fantasy, one must possess knowledge of some culinary subtleties.

Cooking Features

You can make a delicious filling for pancakes from almost any product, and in most cases you do not need to have great skill to make it. But there are a few points that need to be taken into account when cooking, especially if you decide to refine the found recipe or invent your own.

  • Pancakes are much thicker than pancakes, so it is not customary to fry them after filling with filling. This means that the stuffing and pancakes should be cooked or reheated just before serving separately.
  • Considering that pancakes stuffed with something are not subjected to heat treatment, undercooked or undercooked products should not be part of the filler.
  • Filling for pancakes can be sweet and savory. Depending on this, you need to choose a test recipe. For sweet fillings, the dough is prepared with a significant addition of sugar, for unsweetened preference should be given to unleavened.
  • Pancakes will be tastier if, before putting the stuffing, smear them with butter or cream cheese.

Pancakes can be folded in different ways: a straw, a triangle, an envelope. The method often depends on the type of filling. An unusual dish will turn out if the products covered with cream or pate are laid out on top of each other, thus making a pancake cake.

Filling of cottage cheese and berries

Composition:

  • cottage cheese - 0, 45 kg;
  • fresh or frozen berries (any) - 100 g;
  • sour cream - 100 ml;
  • sugar - 40 g;
  • vanilla sugar - 5 g;
  • cinnamon - 5 g.

Method of preparation:

  • Curd the curd through a sieve.
  • Mix with sour cream, whisk with a blender.
  • Add sugar, plain and vanilla, cinnamon. Mix everything thoroughly.

Grease the pancakes with curd, spread the berries. After that, roll the pancake into a straw. If desired, it can be cut into small pieces, like a roll.

Filling of cottage cheese with raisins

Composition:

  • cottage cheese - 0, 5 kg;
  • sour cream - 50 ml;
  • sugar - 60 g;
  • raisins - 100 g;
  • vanillin - on the tip of a knife;
  • butter - as needed.

Method of preparation:

  • Mix curd tipped through a sieve with sour cream.
  • Soak the raisins in warm water for 10 minutes, squeeze and dry. Mix with sugar.
  • Pour the raisins mixed with sugar into the curd mass, mix thoroughly. For convenience, you can use a mixer.
  • Add vanilla and mix thoroughly again.

Smear hot pancakes with butter, just above the middle of the pancake, put a large spoonful of the filling. Cover with the top edge, then tuck in the side edges. Roll the pancake envelope. It is desirable that the pancakes were not too thick, otherwise when rolled up they may not preserve the integrity.

Apple Filling

Composition:

  • apples - 0.5 kg;
  • raisins - 100 g;
  • butter - 20 g;
  • peeled almonds - 40 g;
  • brown sugar - 80 g;
  • honey - 40 ml;
  • cinnamon - a pinch;
  • nutmeg - a pinch.

Method of preparation:

  • Wash apples, blot with a napkin. Cut out the core of them, remove the peel with a knife. Pulp cut into small cubes.
  • Fill the apples with sugar and leave for 10-20 minutes.
  • In a dry skillet, fry the almond grains. Crush them with a pestle and mortar. You can use wooden tolkushku intended for the preparation of mashed potatoes.
  • Pour raisins with boiling water. After 10 minutes, drain the water.
  • Melt honey to a liquid state, put raisins and nuts in it, mix.
  • Melt a small piece of butter in a pan, put the berry pieces in it and in the resulting syrup, fry them, stirring with a spatula, for 10 minutes.
  • Combine caramelized apples with raisins and nuts mixed with honey. Add cinnamon and nutmeg. Mix everything.

Pancakes stuffed with apples, you can roll an envelope or a triangle, as you like.

Banana Filling

Composition:

  • bananas - 0.5 kg;
  • dried dates - 60 g;
  • lemon juice - 30 ml;
  • cinnamon - a pinch;
  • ground ginger - a pinch;
  • condensed milk or chocolate sauce - for serving.

Method of preparation:

  • Peel the bananas, mash them thoroughly with a fork or whisk in a blender.
  • Add ginger, cinnamon, lemon juice, whisk again.
  • Peel pitted sticks and cut them into very small pieces.
  • Mix dates with banana mass. It is undesirable to use a blender, but you can use a mixer.

Thickly cover the pancakes with a banana filling, roll up into a straw or a triangle. Before serving, pour chocolate sauce or condensed milk to the table. It’s hard to find someone who wouldn’t like this fragrant and appetizing-looking dessert.

Minced meat stuffing

Composition:

  • meat - 0, 5 kg;
  • onions - 100 g;
  • salt, black pepper - to taste;
  • vegetable oil - as needed;
  • broth - 50 ml.

Method of preparation:

  • Wash, dry, cut into pieces and scroll through a meat grinder. Add salt and spices, mix.
  • Peel the onion and finely chop it with a knife.
  • Heat the oil in a frying pan, fry the onions on a low heat so that it becomes transparent.
  • Add the mince and fry for 10 minutes.
  • Pour in the broth and extinguish until the excess liquid has evaporated.

It is most convenient to roll up pancakes stuffed with minced meat with an envelope. If you chop the meat to a very delicate texture, then the resulting pate can play the role of a “cream” in the preparation of pancake cake.

Chicken stuffed with pineapple and peach

Composition:

  • chicken breast - 0, 4 kg;
  • canned pineapples - 150 g;
  • fresh peach - 0, 2 kg;
  • watercress - 50 g;
  • dried thyme - a pinch;
  • ginger powder - pinch;
  • tomato paste - 50 g;
  • green onions - 50 g;
  • salt - to taste.

Method of preparation:

  • Boil chicken breast until cooked, cool. Separate the fillet from the bones, cut into small cubes. Pour syrup from canned pineapple jar.
  • Wash the peach, cut and remove the stone. Cut the flesh into small pieces.
  • Cut canned pineapple - the pieces are needed not as large as they usually are in banks.
  • Mix pineapple and peach.
  • Sprinkle fruit with ginger and thyme, stir.
  • Drain excess liquid from chicken, mix chicken pieces with tomato paste.
  • Add fruit mix, mix.
  • Coarsely slice or narvite hands with watercress, mix with the filling.

Put the stuffing in the center of the pancake, lift all its edges up and tie it with a feather onion, forming a “bag”. This original presentation will surely please your guests. Taste them too will not disappoint. The filling has a specific, but gentle and harmonious taste. The dish, in particular, will appeal to lovers of Asian cuisine.

Salmon stuffing

Composition:

  • light-salted salmon - 0, 35 kg;
  • cream cheese - 0, 2 kg;
  • pitted olives - 100 g;
  • fresh greens (dill, parsley) - 100 g.

Method of preparation:

  • Cut the fish into thin plates, then cut them into strips.
  • Cut the olives into small rings. Mix with strips of salmon.
  • Cream cheese mash with a fork.
  • Finely chop the greens, mix with the cheese.
  • Lubricate the cheese pancake. On one half, put a mixture of salmon and olives. Fold the pancake in half and once again in half, forming an envelope. Also fill the other pancakes.

If desired, the filling can be spread over the area of ​​the whole pancake, spreading the fish and olive rings in a thin layer, then form a roll. This option will suit you more if you are preparing a dish for a festive table, for example, for Maslenitsa.

Cheese and Ham Filling

Composition:

  • rice - 0, 2 kg;
  • ham - 150 g;
  • hard cheese - 150 g;
  • fresh greens - 100 g;
  • chicken egg - 2 pcs .;
  • salt, spices - to taste.

Method of preparation:

  • Rice reassemble and wash. Boil it in salted water until cooked. It should remain slightly hard inside and crumbly.
  • Boil eggs hard, cool in cold water, peel off the shell. Chop with a knife and mix with rice.
  • Wash and shake off the greens from the water. Finely chop it and mix with other ingredients.
  • Cut ham into small cubes or thin strips.
  • Chop cheese on a coarse grater.
  • Combine ham and cheese with rice-egg mixture.

Pancakes stuffed with rice, cheese and ham are best rolled up with an envelope or a bag. The dish is very satisfying, it can replace lunch or dinner.

Mushroom Stuffing

Composition:

  • fresh mushrooms (white or champignons) - 0, 4 kg;
  • butter - as needed;
  • onions - 0, 2 kg;
  • fresh greens - 100 g;
  • salt, spices - to taste;
  • sour cream or mushroom sauce - for serving.

Method of preparation:

  • Wash mushrooms, blot with a napkin, cut into plates or cubes.
  • Remove onion peel. Cut the bulbs into cubes, you can not too small.
  • Heat the butter and put the onion in it. Fry until it turns golden.
  • Add the mushrooms and fry them with the onions until the liquid released from them is almost completely evaporated from the pan.
  • Wash and dry the greens.
  • Mix the greens with the mushrooms and turn the mixture into mashed potatoes using a blender. Do not forget to season and salt the filling to taste.

Spread the stuffing resembling mushroom caviar over the pancake, roll it up with a straw or a triangle. Serve with a sour cream or mushroom sauce. Such a filling will be especially liked by those who are not indifferent to the gifts of the forest. Cooked from white mushrooms, it will be more aromatic. So, if you are making a dish for the festive table, it is better to choose this option.

Chicken liver filling

Composition:

  • chicken liver - 0, 35 kg;
  • onions - 100 g;
  • green onions - 50 g;
  • milk - 0, 25 l;
  • butter - as required;
  • salt, seasonings - to taste.

Method of preparation:

  • Chicken liver rinse well, cut into small pieces and cover with milk. Soak the liver in milk for half an hour. During this time, prepare the remaining ingredients.
  • Peel the onions, cut into small pieces.
  • Wash, dry and finely chop the green onions, place it separately.
  • Drain milk from the liver.
  • Melt butter in a pan, put onion and liver in it, fry until done.
  • Scroll through a meat grinder or chop the liver with a blender.
  • Melt some butter, add to liver pate, mix.
  • Combine the liver mass with green onions.

When preparing pancakes with liver filling, it is best to fold them with an envelope or a triangle. Sour cream or mayonnaise when serving dishes to the table will not be superfluous.

Stuffing with cottage cheese with herbs

Composition:

  • cottage cheese - 0, 2 kg;
  • milk - 50 ml;
  • fatty cream (for whipping) - 100 ml;
  • greens - 100 g;
  • salt, spices - to taste.

Method of preparation:

  • Curd the cottage cheese through a sieve and stir in the milk for a more delicate texture. Salt and season, mix again.
  • Combine curd mass with finely chopped greens. Greens can be pre-crushed in a blender, this option is even preferable.
  • Whip the cream and carefully enter them into the curd mass.

It remains to lubricate the pancakes with the air mass, to form tubules or a cake. This dish differs from others in that it is served cold. This unusual snack will appeal to many.

Pancake fillings can be sweet or savory. Their recipes are so numerous that everyone can find a variant that suits their taste.

Comments (0)
Search