Description
Pancakes, prepared according to this recipe is thin and delicate. Stuffing comes out flavorful and juicy.
Ingredients
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Sunflower oil
30 ml
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Butter
15 ml
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Milk
325 ml
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Flour
150 g
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Chicken egg
1 piece
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Sugar
1 tsp
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Salt
0.5 Tbsp
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Mushrooms
150 g
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Cabbage
350 g
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Onion
1 piece
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Sunflower oil
30 ml
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Chicken egg
2 piece
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Black pepper
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Salt
-
Carrots
1 piece
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Dill
1 coup
Cooking
To make pancakes combine milk, egg, salt, sugar, vegetable oil.
Add the sifted flour. Mix until a homogeneous dough. I whipped it with a mixer.
Pour the batter in a thin layer on hot pan and bake until done. Pancakes put on a plate and grease with butter. Cover with a lid.
To prepare the filling, onion peel, cut into dice and fry for 1-2 min in a pan with sunflower oil.
Add to the onions very thinly sliced cabbage and grated on a coarse grater carrots.
Mushrooms are very finely chopped. Add the mushrooms to the cabbage. Cook over medium heat, stirring occasionally, 5 minutes without a lid, and then cover with a lid and cook for another 8-10 minutes until tender.
Add to the pan the cut into dice boiled eggs and finely chopped dill. Season with salt and pepper.
In the middle of each pancake put 2 tbsp filling.
Roll the pancake envelope.
Fry the envelopes on both sides in a mixture of butter and sunflower oil (1:1) until Golden brown.
Turned out flavorful and juicy pancakes. Bon appetit!
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