This dish can be prepared for breakfast and snack, or as an addition to the main dish. If you decorate them beautifully, then such an appetizer will be very appropriate on the holiday table. Don’t limit yourself to just one egg and onion; feel free to add other vitamin-rich herbs, such as dill, spinach and others. In general, such pancakes are just a lifesaver, because they are prepared simply and from available ingredients. When you want something delicious, feel free to bake them, and your taste buds will be extremely grateful to you. Don’t be afraid to experiment with both the dough and fillings, and the method of decoration. We are pleased to offer you the best selection of stuffed pancakes.
- Pancakes with milk with egg and onion filling
- Pancakes with egg, onion and rice
- Pancakes with onion, egg and cheese
- Pancakes with onion, egg and liver
- Gourmet pancakes with egg, onion and red fish
Pancakes with milk with egg and onion filling
Components:
- milk – 250 ml
- eggs – 4 pcs.
- flour – 1 tbsp.
- green onions - 1 bunch.
- baking powder – 3 g
- salt – 2 pinches
- black pepper - to taste
- pork lard – 1 piece
- sour cream – 1 tbsp. spoon
- vegetable oil - 10 ml
Add flour, baking powder, one egg, salt and vegetable oil to the milk. By thoroughly mixing all the ingredients, we get an excellent pancake dough. Grease a frying pan with lard and bake pancakes one at a time. For the filling, mix chopped boiled eggs, green onions, salt, pepper and sour cream. Fill the pancakes and wrap them in rolls, pinching the edges.
How to cook thin and holey pancakes with milk
My favorite thing is to make pancake dough with milk . The recipe is simple and proven more than once. Therefore, I am pleased to offer my proportions. My pancakes turn out thin and have holes .
List of products
♦ Sugar 1 tbsp without a slide
♦ A quarter teaspoon of salt.
♦ Vegetable oil 1 tbsp.
The quantities indicated are for a filling of 7-8 medium-sized eggs. But this is approximately, of course, if we take into account different conditions in each specific case. From personal experience I can say the following - it’s better to beat in more pancake batter. And if there is any leftover, bake some simple pancakes.
How to prepare pancake dough and bake thin, holey pancakes
I use a mixer as an assistant. It makes it very convenient to stir the dough. And the quality of the pancake dough is much better. It is so saturated with oxygen that it bubbles after whipping. And the pancakes come out holey and without soda. The process of making pancakes is very simple. Place all ingredients except sunflower oil in a convenient bowl. Mix with a spoon, then beat the mixture with a mixer until smooth. Lastly, add vegetable oil and stir. And let the dough sit for minutes. 15-20.
Then heat the frying pan thoroughly, grease it with butter before the first pancake, bake the pancakes on both sides until golden brown. A well-heated frying pan and a small amount of batter are the key to thin and holey pancakes.
Pancakes with egg, onion and rice
This option is perfect if you need a hearty dish. Feel free to use your favorite dough recipe and get creative.
Components:
- pancakes – 10 pcs.
- eggs – 3 pcs.
- oil – 30 ml
- onions – 2 pcs.
- dill – 0.5 bunch
- boiled rice – 2 table. spoons
- green onion – 0.5 bunch
Finely chop the boiled eggs, cut the onion into cubes and fry in oil, mix with chopped dill and boiled rice. Place a small amount of filling on each pancake, wrap it in the form of a bag, and tie it with a feather of green onion. The result is an extremely tasty and appetizing snack.
Preparation
Sift the flour through a sieve with small holes into a bowl convenient for kneading. This simple procedure will not only enrich the product with oxygen and make the dough fluffier, but will also remove unwanted impurities. Add salt, sugar and soda to the flour, then mix everything well.
Pour kefir into a bowl, preheat it to room temperature, beat in the eggs, and whisk the pancake batter until smooth.
Melt the butter in the microwave or on the stove and pour into the dough. Stir again.
Let the dough sit for 20-25 minutes for the gluten to develop. Take your time and your pancakes will be thin and elastic!
Bake pancakes in a well-heated frying pan, preferably cast iron or a special pancake pan. Pour in the dough without excess so that the products turn out thin.
Fry the pancakes until golden brown on both sides, and when removing from the pan, stack them so that they become a little softer.
For the filling, rinse the green onions and dry very well. Stuffed pancakes with wet filling are not tasty at all! Chop the onion finely.
Peel pre-boiled and already cooled eggs and then rinse to remove unnoticed shell particles. Cut them into small cubes. Add chopped onion to the eggs, salt to taste and pepper with black pepper. Melt the butter and pour it into the bowl with the remaining ingredients. Mix the finished filling thoroughly.
Stuff the pancakes with filling, placing it in a path closer to one edge. Then tuck the side edges and roll the product into a tight roll. Repeat the process with all the pancakes.
Serve egg and green onion pancakes with sour cream or any other white sauce - delicious! Bon appetit!
Cooking tips:
- If you want your pancakes to always bake easily and come off perfectly, have a separate frying pan just for pancakes. Don’t cook anything else with it, don’t even fry pancakes. If the pan is cast iron, do not wash it after frying pancakes. A thin layer of oil saturates the cast iron and over time creates a natural non-stick layer.
- If you add a little ground sweet paprika to the filling, it will turn out even tastier and richer.
Pancakes with onion, egg and cheese
Another interesting option for delicious and satisfying pancakes. We bake thin pancakes using our favorite recipe. We take cheese as desired: hard, processed, sausage - it will be delicious in any case.
Take:
- pancakes – 10-12 pcs.
- eggs – 3 pcs.
- cheese – 100 g
- green onion – 1 bunch.
- garlic – 2 cloves
- homemade mayonnaise – 1 tbsp. spoon
- pepper, salt, curry – 3-5 g each
Mash the chopped onion with salt, mix with diced eggs and grated cheese. We also add mayonnaise with garlic, passed through a press, and curry. The sauce is necessary to ensure that the filling is juicy, but you should not overuse it, as the pancakes may become soggy. We fill the pancakes with the resulting minced meat and wrap it in a convenient way.
Pancakes with onion, egg and liver
The combination of eggs with onions and liver is extremely harmonious and cannot but please and surprise.
Required Products:
- thin pancakes – about 10 pcs.
- chicken liver – 200 g
- eggs – 2 pcs.
- onion – 1 pc.
- butter – 15 g
- dill, basil, parsley – 10 g each
- granulated garlic – 2 g
- salt – 5 g
Fry the onion, cut into half rings, in oil, then add the liver, washed and cleared of films. Fry for a short time so that it does not become dry and overdried. At the end, salt the liver and cool, then grind it in a blender or finely chop it with a knife. Add finely chopped boiled eggs, chopped herbs to the minced meat, season with granulated garlic. We wrap the minced meat in thin pancakes, roll them, serve, cutting each for 3 hours. Serve pancakes with vegetable salad, sprinkled with your favorite herbs.
Recipe for pancakes with onions. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “pancakes with onions”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 216 kcal | 1684 kcal | 12.8% | 5.9% | 780 g |
| Squirrels | 10.1 g | 76 g | 13.3% | 6.2% | 752 g |
| Fats | 11.8 g | 56 g | 21.1% | 9.8% | 475 g |
| Carbohydrates | 16.9 g | 219 g | 7.7% | 3.6% | 1296 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 1.9% | 2500 g |
| Water | 61 g | 2273 g | 2.7% | 1.3% | 3726 g |
| Vitamins | |||||
| Vitamin A, RE | 166.1 mcg | 900 mcg | 18.5% | 8.6% | 542 g |
| beta carotene | 0.241 mg | 5 mg | 4.8% | 2.2% | 2075 g |
| Vitamin B1, thiamine | 0.072 mg | 1.5 mg | 4.8% | 2.2% | 2083 g |
| Vitamin B2, riboflavin | 0.235 mg | 1.8 mg | 13.1% | 6.1% | 766 g |
| Vitamin B4, choline | 76.93 mg | 500 mg | 15.4% | 7.1% | 650 g |
| Vitamin B5, pantothenic | 0.535 mg | 5 mg | 10.7% | 5% | 935 g |
| Vitamin B6, pyridoxine | 0.109 mg | 2 mg | 5.5% | 2.5% | 1835 |
| Vitamin B9, folates | 14.511 mcg | 400 mcg | 3.6% | 1.7% | 2757 g |
| Vitamin B12, cobalamin | 0.56 mcg | 3 mcg | 18.7% | 8.7% | 536 g |
| Vitamin C, ascorbic acid | 4.29 mg | 90 mg | 4.8% | 2.2% | 2098 g |
| Vitamin D, calciferol | 0.669 mcg | 10 mcg | 6.7% | 3.1% | 1495 g |
| Vitamin E, alpha tocopherol, TE | 1.656 mg | 15 mg | 11% | 5.1% | 906 g |
| Vitamin H, biotin | 6.457 mcg | 50 mcg | 12.9% | 6% | 774 g |
| Vitamin K, phylloquinone | 18.4 mcg | 120 mcg | 15.3% | 7.1% | 652 g |
| Vitamin RR, NE | 2.964 mg | 20 mg | 14.8% | 6.9% | 675 g |
| Macronutrients | |||||
| Potassium, K | 161.89 mg | 2500 mg | 6.5% | 3% | 1544 g |
| Calcium, Ca | 231.82 mg | 1000 mg | 23.2% | 10.7% | 431 g |
| Silicon, Si | 0.736 mg | 30 mg | 2.5% | 1.2% | 4076 g |
| Magnesium, Mg | 20.35 mg | 400 mg | 5.1% | 2.4% | 1966 |
| Sodium, Na | 332.66 mg | 1300 mg | 25.6% | 11.9% | 391 g |
| Sera, S | 106.55 mg | 1000 mg | 10.7% | 5% | 939 g |
| Phosphorus, Ph | 190.1 mg | 800 mg | 23.8% | 11% | 421 g |
| Chlorine, Cl | 315.4 mg | 2300 mg | 13.7% | 6.3% | 729 g |
| Microelements | |||||
| Bor, B | 6.8 mcg | ~ | |||
| Vanadium, V | 16.56 mcg | ~ | |||
| Iron, Fe | 1.058 mg | 18 mg | 5.9% | 2.7% | 1701 g |
| Yod, I | 9.11 mcg | 150 mcg | 6.1% | 2.8% | 1647 g |
| Cobalt, Co | 3.38 mcg | 10 mcg | 33.8% | 15.6% | 296 g |
| Manganese, Mn | 0.1347 mg | 2 mg | 6.7% | 3.1% | 1485 g |
| Copper, Cu | 59.41 mcg | 1000 mcg | 5.9% | 2.7% | 1683 g |
| Molybdenum, Mo | 7.712 mcg | 70 mcg | 11% | 5.1% | 908 g |
| Selenium, Se | 9.118 mcg | 55 mcg | 16.6% | 7.7% | 603 g |
| Fluorine, F | 26.01 mcg | 4000 mcg | 0.7% | 0.3% | 15379 g |
| Chromium, Cr | 2.52 mcg | 50 mcg | 5% | 2.3% | 1984 |
| Zinc, Zn | 1.1929 mg | 12 mg | 9.9% | 4.6% | 1006 g |
| Sterols (sterols) | |||||
| Cholesterol | 140.5 mg | max 300 mg |
The energy value of pancakes with onions is 216 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Gourmet pancakes with egg, onion and red fish
This version of a holiday snack will perfectly decorate the table and will delight guests with both appearance and taste. To prepare, take:
- eggs - 3 pcs.
- pancakes – 5 pcs.
- slightly salted red fish – 50 g
- green onion - 0.5 bunch.
- soft processed cheese – 50 g
- thyme and rosemary – 2 g each
For the filling, mix chopped eggs with fish and onions, add soft cheese and herbs. Spread a little of the resulting mass onto thick, durable pancakes and wrap it into a square. Before serving, we recommend frying until golden brown.
Pancakes with eggs and onions are a hearty and tasty dish of Russian cuisine that you can't help but like. Take note of the suggested recipes that will help you out more than once at the right time.
Pancakes with egg and green onions
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!
Some practical recommendations:
- the 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 stand 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!
