Cakes pancakes in batter

Description

Try to vary your pancake menu that's popular Pies, pancakes, fried in batter. The recipe is from the book by L. P. Lahaska "Russian cuisine". And I thank my mother acquainted me with this recipe...

Ingredients

Flour

350 g
Milk

1 l
Chicken egg

2 piece
Vegetable oil

1 Tbsp
Salt

1 tsp
Sugar

1 tsp
Mushrooms

800 g
Onion

150 g
Vegetable oil

1 Tbsp
Chicken egg

1 piece
Flour

1 Tbsp
Butter

1 Tbsp
Milk

220 ml
Salt

1 pinch
Black pepper

1 pinch
Egg white

3 piece
Flour

250 g
Water

220 ml
Vegetable oil

1 Tbsp

Cooking

To prepare the dough for pancakes. RUB the yolks with sugar and salt, gradually stir in milk, add the vegetable oil. Pour the liquid ingredients into the sifted flour and mix thoroughly (the best way to help yourself with an electric mixer). Separately, beat egg whites until soft peaks form. Enter proteins in the dough and stir gently from top to bottom.

For cooking pies pancakes will use classical cooking oil Oleyna.

The dough was very airy...

Bake the pancakes in a hot pan, the traditional way, fried on both sides until cooked. Pour the dough so that it evenly and a thin layer of blanket, the frying surface of the pan.

I have a pile of about 25 pancakes (with an accuracy can not say, because some pancakes were "kidnapped" in the process of cooking). Very tasty, thin and delicate - I recommend to take a prescription note.

Prepare the filling; mushrooms clean, rinse and finely chop. In skillet, heat vegetable oil and fry the mushrooms until soft. At the end of frying the mushrooms add finely sliced and pre-sauteed onions.

For the white sauce, in a small saucepan, melt the butter, add the flour and stir to avoid lumps. Gradually, with continuous stirring, pour hot (!) milk, salt and bring to thick. Add to the sauce chopped parsley and dill. Remove from the heat.

Ready the mushrooms, mix with sauce, add 1 egg, salt, pepper to taste and mix well.

Spread the filling on each pancake and thinly spread the stuffing over the surface of the pancake.

Tightly wrap the roll and with a sharp knife to cut into pieces with a length of approximately 5 cm.

Prepare the batter by mixing all the ingredients. (this time I put 50% flour and 50% rice starch)

Each piece dip in batter and fry in deep fat until Golden brown. The batter is well bonded rolls and they are not deployed.

Serve immediately, hot!

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