Unsweetened filling for pancakes recipes with photos. Unsweetened Pancake Fillings - Cooking Recommendations Unsweetened Pancakes Recipes

Pancakes themselves are a delicious dish, but using a variety of toppings, you can significantly diversify it. We offer proven delicious options unsweetened toppings.

Attitudes towards pancakes in different families are different. Somewhere they are “friends” with them and often do it, somewhere they are “on you”, and they cook for big holidays. Very soon, everyone will have such a reason -. All week you can and will need to eat pancakes, so the fillings for pancakes are savory and sweet, with meat, cottage cheese, vegetables or cheese, you should think of it in advance.

Unsweetened pancake toppings from the photo look very appetizing and varied. If men ordered pancakes with meat, then even such a filling can be very diverse.

Option 1 (with minced meat). Ingredients: minced meat, onion, garlic, salt, spices, vegetable oil.

1. Take ready-made or make your own minced meat (pork, beef, any poultry or assorted meat).
2. Pour a little into a heavy bottomed pan. vegetable oil and warm it up.
3. Put the minced meat and, stirring often to avoid sticking it into one solid cake, fry.
4. A lot of liquid may come out at the beginning of roasting, so the lid should be open. Once the liquid has evaporated, add the onion, stir and cover.
5. Reduce the heat and fry until tender. Salt, garlic and spices are added at the end of the roasting of minced meat so as not to lose their flavor.

Important! If someone from the household does not tolerate the taste of onions and does not want to eat minced meat with it, grate the onion on the finest grater into the savory pancake fillings, and put it in the minced meat before starting heat treatment. Also goes well with pancakes.

Option 2 (with boiled meat). Ingredients: boiled meat, onion, salt, spices to your taste.

1. Boiled meat is ground through a meat grinder or in another way.
2. Finely chopped onion is fried in a pan until it becomes transparent and soft.
3. After combining the finished onion with meat, salt and spices are added.

Advice! With such a filling, dumplings with meat are very good.

Option 3 (with chicken liver). Ingredients: chicken liver, onions, carrots, boiled eggs, mayonnaise.

1. Stuffing for pancakes chicken liver can be done different ways from the same ingredients. The liver can be boiled and turned through a meat grinder, it can be cut into thin slices and fried until tender.
2. Separately, onion and carrots are fried in vegetable oil until tender.
3. Boiled eggs are crushed.
4. All components are combined, salted, if desired, spices are added, mixed.

Options meat fillings there can be as many as varieties of pancake baking recipes:

• Chicken + onion + mushrooms
• Ham + onion
• Mashed potatoes + any prepared meat + onions
• Rice + cooked meat (or minced meat) + onions + champignons

Cheese and curd fillings

For filling pancakes, cottage cheese does not have to be sweet. You can salt it, add, if desired, of course, cumin and / or coriander, garlic or onion greens, carrots and / or mushrooms fried with onions, you can add any kind of ham or sausage to it. If these topping ideas seem crazy, don't dismiss them right away, give them a try.

Option 1. Cheese and vegetable filling

Ingredients: hard cheese, fresh tomatoes, a little green onion, dill, parsley, lettuce.

1. Cheese grate on a coarse grater.
2. Cut the tomato into 6-8 slices.
3. Wash and dry greens.
4. We put a generous pinch of cheese, a tomato, a couple of sprigs of greens on a pancake.
5. We turn the pancakes into an envelope, put them on a baking sheet lined with parchment and bake in the oven for about a quarter of an hour.
6. Serve with or on lettuce leaves.

Option 2. Grind hard cheese and dill, roll up, fry.

Advice! So that when frying the cheese does not flow out through the pancake holes, pancakes stuffed in this way can be dipped in a beaten egg, then breadcrumbs and again in an egg and fry. In a separate article we talk about that.

Vegetable fillings

Here is a complete flight of fancy. In addition to the already mentioned onions, carrots and tomatoes, zucchini and eggplant, cabbage (in combination with boiled eggs or fish) can become vegetable filling for pancakes, different types mushrooms and caviar from them, various compositions of frozen vegetables, etc. Good stuffing for egg pancakes green onion and dill, or eggs with spinach, mashed potatoes with fried minced meat, spinach with salmon and cream cheese

On a note! If you make several vegetable fillings and “re-layer” pancakes with them, and then, sprinkled with cheese, bake in the oven, you get unsweetened pancake pie great taste.

Fish fillings

Unsweetened pancake toppings can be made from fish and seafood. Who hasn't heard of pancakes with caviar? You can make stuffing with hot or cold smoked mackerel, salmon or sea trout, salted salmon, etc. And the fish does not have to be expensive. An ordinary sardine in oil, mashed with a fork, a boiled egg, green onions and mayonnaise can be a great alternative to boring pancakes with jam or honey.

If you are wondering what to serve pancakes with, then this collection of recipes is for you. The filling for pancakes can be very diverse: meat, fish, vegetable, fruit, chocolate, etc. In general, almost any product found in the refrigerator of an ordinary family can act as a filling for pancakes. And if you choose the right combination of products, the dish will appeal to everyone who tries it.

Spring rolls, the recipes of which are given in this selection, are prepared at home quickly and easily. In the first half of the article you will find 10 recipes for sweet fillings, in the second - 10 savory ones. Choose what you like best.

You can cook any pancakes - with milk, kefir, whey, yeast or without.

Sweet toppings for pancakes

1. Cottage cheese with strawberries and vanilla

Such a filling for pancakes is popular in the summer, during the strawberry ripening season.

Required Ingredients:

• 6-8 thin pancakes on milk
• 250 g cottage cheese (any fat content)
• 2-3 tbsp. l. Sahara
• 2 tbsp. l. sour cream
• 5 g vanilla sugar

Thoroughly mash the curd with a fork. Add sour cream, regular sugar and vanilla, stir everything.

Wash the strawberries and cut into strips.

Fill the pancakes with the filling, roll them into tubes or triangles. Complete the dessert with fresh strawberries.

2. Curd with raisins

To prepare the filling for pancakes, you will need the following products:

• 400 g cottage cheese
• 100 g raisins
• 50 g butter
• 3 art. l. Sahara
• 2 egg yolks
• condensed milk (optional)

The butter should be slightly melted room temperature. Mix it with cottage cheese, raisins, sugar and yolks. Should be a homogeneous mass.

Place on pancakes curd filling and wrap them in an envelope. Fry pancakes on butter on both sides under the covered lid until they warm up inside (approximately 3-5 minutes).

When serving, you can pour pancakes stuffed with cottage cheese with a small amount of condensed milk.

3. Poppy filling for pancakes

Required set of ingredients:

• 200 g poppy
• 70 g raisins
• 70 g walnuts
• 3 art. l. granulated sugar

Poppy filling for pancakes is prepared according to this recipe as follows:

Soak poppy seeds in boiling water for half an hour. Then drain the water and pass it through a meat grinder.

Soak the raisins in hot water for 15 minutes, then dry them. Chop nuts.

Combine all products, mix. On cooked pancakes, place 1.5-2 tbsp. l. poppy seed filling. Roll the pancakes into a tube.

Such a dessert looks contrasting and even more appetizing if pancakes are sprinkled with powdered sugar and garnished with a sprig of mint.

4. Cherry with cinnamon

Cherry Filling Ingredients:

• 500 g frozen (fresh) cherries
• 4 tbsp. l. Sahara
• 2 g vanillin
• 2 g cinnamon powder

Pour the cherries into a saucepan. Put on fire. Add sugar, vanilla and cinnamon. Stir constantly until juice is released. When the cherry filling begins to thicken, remove the saucepan from the heat and let cool.

Pancakes with cherry filling can be twisted into a tube or folded into a triangle, as you like.

5. Banana with chocolate

What you need to make banana pancake filling:

• 3 bananas
• 100 g dark chocolate
• 30 g butter
• 1 st. l. granulated sugar

Cut the butter into thin slices, add chocolate, broken into pieces, add sugar. Melt the mixture in a water bath.

Peel the banana, cut into thin circles. Place bananas on ¼ of each pancake, which fold into a triangle. On a plate, pour pancakes with banana filling melted chocolate.

6. Chocolate cream

For the filling you need:

• 250 g heavy cream
• 200 g dark chocolate
• 3 art. l. Sahara
• 50 g butter

Chocolate filling for pancakes is prepared as follows. Break the chocolate into small pieces, place in a small deep bowl.

Pour the cream into a small saucepan, add sugar, put on fire. Stir the cream constantly. As soon as you bring it to a boil, turn off the burner.

Pour hot cream into bowl with chocolate. After 2 minutes, add the oil and stir until a cream of a homogeneous consistency is obtained.

Spread pancakes with chocolate filling and roll into a tube.

7. Whipped cream and fruit

When deciding what the filling for pancakes will be today, choose simple recipes. To prepare this dish, it is not necessary to spend a lot of time and invent something unique. The variant of the pancake filling described below is very, simple and at the same time the dessert will turn out to be very appetizing, bright and tasty.

Required Ingredients:

• 200 ml cream 20-25% fat
• 2 pcs. kiwi
• 150 g fresh strawberries (can be replaced with a banana)
• 70 g sugar

Pour the cream into a deep container, add sugar. Beat with a mixer at the highest speed until a thick, fluffy mass is obtained. This will take about 3-5 minutes.

Peel the kiwi, cut into small cubes or slices. Also chop the washed strawberries.

Fill pancakes with whipped cream topping with pieces of fresh fruit.

8. Curd and jam

Cottage cheese filling for pancakes is not only tasty, but also healthy. And you can cook it in 1 minute.

A set of products for 6-8 pancakes:

• 250 g of sweet curd mass (possible with dried apricots or raisins)
• jam to taste (raspberry, cherry, apricot, etc.)

Everything is extremely simple here. Spread the filling on the pancake. Fold the pancake into a roll or triangle, and pour your favorite jam on top.

9. Apples with cinnamon

What you need to make apple filling for 10 pancakes:

• 600 g apples
• 100-150 g sugar
• 1 tsp cinnamon (no top)
• 50 g butter

Wash the apples, cut in half, remove the seed box. Cut apples into small cubes.

Melt butter in a saucepan, add apples and sugar. Simmer fruit over medium heat until soft, about 10-15 minutes. Then add cinnamon, stir gently and remove from heat.

Wrap pancakes in the shape of envelopes. Serve with tea, if desired, you can add a treat with sour cream.

10. Cream cheese and fruit

Pancake filling ingredients:

• 200 g cream cheese
• 3 art. l. powdered sugar
• fresh fruit and/or berries (kiwi, raspberry, orange, strawberry, pineapple)

To prepare the sweet cream, beat the buttercream with powdered sugar thoroughly with a whisk.

Peel the fruit and cut into pieces. To make it more convenient to eat, grease each pancake butter cream, add fruit to taste and fold the pancake into an envelope. And if you want the dessert to look very appetizing, fold an empty pancake into a triangle, apply cream on top with a pastry bag. Add a few pieces of fruit, preferably a different color, and serve spring rolls to the table.

Unsweetened filling for pancakes

1. Mushrooms with onions

Products for cooking:

• 400 g champignons
• 1 large onion
• a few sprigs of dill
• 2 pinches of salt

Chop the onion head. Fry for 4-5 minutes. Cut the mushrooms into small cubes, add to the onion, salt and fry until the liquid evaporates. At the end of cooking, add chopped dill, stir and remove from heat.

Wrap the filling in a pancake, as you usually do, and for the holiday you can form “bags” out of them, securing the top with a green onion stalk (as in the photo).

2. Minced meat

For this pancake filling recipe, you need:

• 300 g minced meat (beef or pork)
• 100 g onion
• 1 fresh egg
• 100 ml water

Peel the onion, cut into small squares. Fry for 5 minutes. Then add minced meat and salt. Roast over medium heat for 20 minutes. At this time, beat the egg with water, pour it into the pan and mix immediately. Brown the meat for another 5 minutes, stirring occasionally.

Now you can wrap the filling in pancakes.

3. Chicken with mushrooms

Filling products:

• 250 g chicken fillet
• 250 g fresh champignon mushrooms
• 150 g onions (2 heads)
• 100 g sour cream (medium fat)

Chop the onion, fry in a pan in vegetable oil until transparent. Cut the mushrooms and chicken fillet into small pieces, add to the onion, salt to taste. Saute until the liquid from the mushrooms has evaporated. In the meantime, stir occasionally.

4. Ham, cottage cheese and greens

Recipe Ingredients:

• 300 g cottage cheese
• 200 g good ham
• 30 g sour cream
• ½ bunch fresh parsley
• small bunch of basil and/or arugula
• ½ tsp salt

Salt cottage cheese, mix with sour cream, mash with a fork.

Finely chop parsley, basil and arugula.

Cut the ham into thin strips.

Spread the curd mass on pancakes, sprinkle with herbs and cover with a piece of ham. Roll the spring rolls into tubes and cut each one in half diagonally.

5. Red fish with cream cheese

The fillings according to this recipe are enough for 4-6 pancakes:

• 250 g cream cheese
• 200 g lightly salted red fish
• small bunch of fresh dill

Chop dill and mix with cream cheese. Spread the resulting cream on a pancake, spread the red fish, cut into small pieces, on top. Roll up the pancake and cut it in half.

6. Viscous cheese filling for crispy pancakes

The recipe states the amount of ingredients for 8 pancakes.

• 300 g hard cheese
• bunch of dill
• 120 g breadcrumbs
• 1-2 eggs
• refined sunflower oil

Grate cheese on a coarse grater, add chopped dill, mix.

Put the cheese filling on the edge of the pancake, wrap the edges and wrap tightly into a roll. It is important that there are no holes anywhere, otherwise the cheese will leak out during frying.

Pour 0.5 cm of vegetable oil into the pan, heat well. Dip each pancake first in the beaten egg, then roll in breadcrumbs and carefully place in the skillet. Fry on each side for 1-2 minutes. Spread pancakes with cheese filling on a paper towel to drain excess oil.

7. Veal with vegetables

In this recipe, you can replace veal with other meat - pork, rabbit or duck.

The number of ingredients for the filling for 8-10 pancakes:

• 250 g boiled veal
• 300 g mixed frozen vegetables
• 1 middle head Luke
• pepper and salt to taste

Finely chop the onion, fry in vegetable oil. Add vegetables, simmer for an average of 15-20 minutes. Cut the boiled veal into small pieces, add to the pan, simmer for another 3 minutes.

Put the stuffing on the previously prepared pancakes and wrap it up.

8. Potatoes with minced meat

For cooking you will need:

• 500 g potatoes
• 200 g minced meat
• 1 bulb
• 100 g butter
• 1 tsp salt

Peel potatoes, cut into several pieces. Boil in salted water until tender. Mash into puree.

Finely chopped onion fry with minced meat. Mix meat with potatoes.

Wrap the potato-meat filling in pancakes. Fry pancakes in butter again until golden brown.

9. Salmon with spinach and feta cheese

Also tasty are spring rolls, whose recipes include red fish and soft cheese. If you add spinach to this combination, you get a uniquely delicious snack.

Product set:

• 300 g frozen spinach
• 150 g lightly salted salmon
• 150 g feta

Cut the salmon fillet into thin oblong pieces.

Defrost spinach, place in a saucepan with olive oil. Simmer until soft.

Crumble the feta, sprinkle it over each pancake, add salmon pieces and spinach. Roll up the spring rolls.

Cut into 2 pieces when serving.

10. Spinach with eggs

You can swap spinach for chives using this pancake topping recipe. It will turn out differently, but also tasty.

Ingredients:

• 4 boiled eggs
• 250 g spinach
• 1 large tomato
• 2 tbsp. l. vegetable oil

Defrost spinach, fry in oil until soft. Cut eggs and tomatoes into small cubes. Mix all the ingredients, salt to taste.

For each pancake lay out 1.5-2 tbsp. l. toppings and wrap.

What filling for pancakes did you like the most, write in the comments. If you have your own, proven and delicious recipes spring rolls, share with readers. Perhaps it is your cooking option that will be the most original.

How to cook a recipe for savory pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

for 20 pieces you need:

250 ml milk
2 eggs
0.5 tsp salt
0.5 tsp soda
700 ml of boiled water (500 ml of room temperature and 200 ml of boiling water)
500 gr. flour

Mix flour, salt and soda:

add 500 ml. boiled water at room temperature and beat with a mixer:

add milk and beat again

cool a little and add eggs, mix:

this is the consistency you get:

stir a little with a ladle, as if pouring the dough from top to bottom:

bake, oiling only the first time the pan:

Here are the thin ones:

stuffed fried minced meat with onions + boiled rice:

Pancakes - a traditional dish popular in all European countries. These are pancakes prepared in a special way with a variety of fillings: from ham and mushrooms to fruits, chocolate, etc. Pancakes can be served as a main dish or as a dessert. This light, tasty and unusually easy-to-prepare dish is in demand in cafes and restaurants, and each of us can easily and simply diversify home cooking, supplementing the menu with this pastry. The process of making dough for pancakes is simple, and you can choose the filling to your liking. To help - we suggest the most successful recipes making pancakes. Bon Appetit!

In the section “Pancakes (sweet and savory)” 187 recipes + photo recipes

Section: Pancakes (sweet and savory) » Top

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• 500 ml milk
• 3 eggs,
• 300 gr. flour,
• 1 st. a spoonful of sugar
• 1 teaspoon without a slide of salt,
• 3 art. tablespoons of vegetable oil
• butter for greasing the finished pancakes.

Break eggs into a bowl, add salt and sugar. Stir with a whisk or fork until smooth. Pour about 200 ml of milk into the eggs and mix. Add flour and mix until smooth (the consistency of the dough is like thick sour cream). Pour in the remaining milk (about 300 ml), mix.
The dough should be liquid and easy to pour. We add vegetable oil. Mix the dough and let stand for 15-20 minutes. We heat the pan for pancakes well and grease it with a thin layer of vegetable oil. We bake pancakes and grease them with butter. Bon Appetit!

• potato pancakes
• Pancake "Well"
• zucchini pancakes stuffed
• Pancakes "Fairy Tale"
• pancakes
• Pancake rolls
• Curd - nut pancake cake
• Custard pancakes
• banana pancakes
• Pancakes with caramel pears
• Pancakes with apples
• Pancakes with yeast
• Pancakes with meat
• Pancakes with meat
• Pancakes on vodka
• Nastya pancakes
• Custard pancakes on kefir
• Custard pancakes on kefir
• Pancakes "Star"
• Pancakes with yeast
• Pancakes with minced chicken
• Stuffed pancakes
• Pancakes with meat
• pancake pie

Pancakes can be prepared using a variety of liquids: from dairy and fermented milk products to the water. And in any case, they will delight the household with delicious taste. But most often they are cooked in milk. Then they turn out rich and thin.

Required Ingredients

For delicious and tender pancakes with milk, you will need:

• Warm milk - 2 cups;
• Chicken egg - 3 pieces;
• Sugar - 0.5 tablespoon;
• Salt - 0.5 teaspoon;
• Vegetable oil for dough - 2 tablespoons;
• Wheat flour - 1.5 cups;
• Vegetable oil for frying - how much will it take.

In fact, this recipe is not strict, some components of the dish can be replaced with others. For example, vegetable oil for dough can be replaced with melted butter, from which pancakes are much rosier. Wheat flour can be partially replaced with buckwheat flour, then you can enjoy the taste of real old Russian pancakes, which were prepared to meet the spring. You can add more sugar to make pancakes for the sweet tooth. But then it would be inappropriate to wrap an unsweetened filling in them: liver, mushrooms or cheese.

Speaking of cheese. If you add 200 grams to the dough grated cheese soft or durum varieties(but not melted), then taste ready meal will get better. Pancakes will acquire a special flavor, and they themselves will become so tender that you can’t tear yourself away from them until you eat everything to the last.

Milk pancake recipe

To prepare good dough, you need to knead it strictly according to the recipe. Otherwise, it will have a lot of lumps or it will stick to the pan when frying pancakes.

Break the eggs into a saucepan and beat them a little with a whisk or mixer.

Pour 2/3 cup of warm, but not hot, milk into a saucepan. Add all the sugar and salt to this and mix well.

Sifted flour is poured into the resulting mixture, preferably in portions of 0.5 cups, after each the dough is mixed with a whisk or mixer until smooth. At this stage, the dough should be thick.

Pour all the remaining milk (1 and 1/3 cups) into the dough and mix thoroughly. Perfect Dough for pancakes, it has the consistency of liquid sour cream or very heavy cream.

Add vegetable or melted butter and stir the dough again.

A frying pan (preferably with a thick bottom and a handle, but you can also non-stick coating) is heated on a stove and lubricated with vegetable oil. To do this, it is convenient to use a cooking brush.

To make pancakes thin, you need to take enough dough so that it can only cover the entire bottom of the pan, but no more. To do this, they collect the dough in the ladle (ladle) with the right hand, and with the left hand hold the pan on weight. The dough is gradually poured strictly into the middle of the pan, which is quickly rotated with the left hand in a circle so that the dough spreads evenly over the entire surface. It is difficult only in words - in fact, everything is easier.

Put the pan back on the stove and make sure that the dough on top of the pancake is baked. It starts to bake from the edges, and after 1.5 - 2 minutes the dough thickens in the middle. Then the pancake is turned over with a spatula and fried on the other side for 0.5 - 1 minute.

Repeat step 7-8 until all the dough is gone. Pancakes are ready!

How to serve pancakes on the table?

If pancakes in milk were prepared without adding sugar, then any filling can be wrapped in them: mushrooms, potatoes, cabbage, cheese, boiled condensed milk, thick jam or jam, jam. If the filling was not provided, then pancakes can be served with sour cream, honey or condensed milk. To make the dish look beautiful, pancakes can be rolled into an envelope or into a tube.

To make pancakes always turn out without flour lumps, tasty, ruddy, thin and with holes, you need to know a few tricks. This is especially important for young and inexperienced housewives who decide to cook this wonderful dish for the first time.

To avoid lumps

There are several ways to break up lumps in dough:

Method 1. It's in the recipe. Flour is mixed with all the ingredients and only with part of the milk, since it is easier to knead lumps in a thick dough. When the dough becomes homogeneous, add the remaining liquid and stir.

Method 2. If you use a mixer to knead the dough, then there will be no lumps - the mixer will thoroughly break them. Therefore, the components can be mixed in any order.

Method 3. Knead the dough randomly. Then keep it in the refrigerator for several hours and mix again. Swollen lumps will fall apart on their own.

To be ruddy and with holes

Use butter instead of vegetable oil. But do not be alarmed if the first pancake turned out to be nondescript. This is normal, just like the first pancake is lumpy. So it goes even for experienced housewives.

If the dough is too thin (thick)

If pancakes are torn, then the dough needs to be made thicker. To do this, pour a quarter of the dough and add flour by eye, mix until all the lumps fall apart. Then mix both parts of the dough and get a homogeneous mass.

If the pancakes are too thick, then a little milk can be added to the dough itself and stirred until a homogeneous consistency.

These pancakes are the most popular in my house. Firstly, they are sugar-free, but the sweet tooth does not pay attention to this, and secondly, they are thin and I really like it.

And a little story for pancakes.

I decided to make this Temko with pancakes and of course I need pictures. As a result, I ended up in the kitchen and started making dough. To be honest, it’s a little reluctant and thinking who will eat them if everyone fled, but still made an effort and now the pancakes are already on the table. Then she decorated them with cherry jam, thereby arousing an incredible appetite in herself and ran after the camera to quickly take a picture and start eating the royal meal. And here is the disappointment - the batteries are discharged, it was the end of the world and complete disappointment, further. then everything was fine, and I still pleased myself with pancakes.

But I realized one truth, the path to appetite lies through appearance. There are pancakes like pancakes, but it’s worth putting a beautiful one on them Cherry jam and want to try them right now.

Recipe for a small portion of 8-10 pieces.

Thin pancakes without sugar

egg - 2 pcs
milk 0.5 tbsp.
flour
vegetable oil 1 tbsp. l. (If you use a Teflon frying pan, you can reduce the portion by two)

Beat the eggs with a whisk and add the flour, bringing the resulting mixture to a fairly thick consistency, but at the same time, we focus on making it easy to mix. Thanks to this kneading, I never have lumps in the dough and it is always smooth. Then add milk and mix well until a homogeneous dough is obtained. We bake pancakes in a hot pan. And do not forget to decorate with your favorite jam.

Unsweetened pancake filling: the best recipes

Everyone in our family loves pancakes very much, but until recently I cooked them only with classic fillings: pancakes with meat, chicken and mushrooms, cheese and mushrooms .... and that's it. Therefore, one fine day I decided that I would gradually master new pancake fillings.

There are so many filling recipes that at least every day cook pancakes with a new filling. I have already prepared most of the toppings for pancakes below, so I can safely say that pancakes with these toppings are 100% delicious.

In this article I will write about unsweetened fillings for pancakes, and there will be a separate article about sweet fillings.

Egg and green onion pancake filling

• 4 eggs,
• 50 gr. green onion,
• 5-10 gr. dill,
• salt.
• vegetable oil

Boil eggs and chop finely. Mix with finely chopped green onions and dill. Salt and pour a little vegetable oil. Mix well and you are ready to fill the pancakes!

Stuffing for pancakes from boiled sausage

• 200 grams of sausage "Varenki",
• 0.5 spoons of mustard,
• 50 gr. sour cream
• 100 gr. cheese.

Pass the boiled sausage through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

Mushroom pancake filling

Cut the mushrooms and fry, when the water from the fried mushrooms evaporates, add finely chopped onions and fry everything together. At the end of frying, salt, pepper and add 2 tablespoons of sour cream. Stuffing pancakes with this is very tasty.

Stuffing for pancakes from the liver

• 500 gr. liver (chicken or veal),
• 2 bulbs
• 1 carrot
• 3 eggs, salt. pepper.
• mayonnaise

Cut the liver into slices and fry until tender. Separately fry onions and carrots. boiled eggs grate on a coarse grater, salt and black pepper to taste. Cut the liver into strips (or into a meat grinder, as you like), mix with onions, carrots and mayonnaise.

Onion ham pancake filling

• onion
• ham
• vegetable oil
• salt pepper

Cut the ham into strips.

Wash and chop the onion.

Season the ham and onion with salt, pepper and fry.

Refrigerate the filling.

Put 1 tablespoon of the filling on each pancake, roll it up with an envelope. Fry the finished pancakes on both sides in a frying pan greased with melted butter.

Pancakes stuffed with carrots

Carrots wash, peel, grate on a coarse grater.

Peel the onion, wash, chop.

Fry carrots and onions in vegetable oil.

Hard boil eggs, chop finely.

Mix carrots, onions and eggs.

Put the filling on the pancakes, roll up the envelope and fry on both sides in the remaining vegetable oil.

Serve pancakes with sour cream.

Stuffing for zucchini pancakes

• zucchini
• bell pepper
• tomatoes
• vegetable oil
• salt and allspice to taste

Wash the zucchini, peel, cut into small cubes and fry in vegetable oil.

Wash the bell pepper, remove the stalks and seeds, cut into strips, fry in vegetable oil.

Wash the tomatoes, cut into small cubes.

Combine zucchini with tomatoes bell pepper, salt, season with allspice and simmer for 3-5 minutes. Cool the filling.

Put the filling on the pancakes, smooth. Roll pancakes in quarters, if desired, serve with sour cream.

Pancakes with cabbage and fish filling

• fresh cabbage
• canned pink salmon
• hard-boiled eggs
• parsley
• vegetable little
• salt and pepper

Finely chop the cabbage and fry in a small amount of vegetable oil. Boil eggs, peel, finely chop.

Salt and pepper the cabbage, add eggs and chopped canned pink salmon, mix thoroughly.

Wash the parsley, dry it, finely chop it, add it to the cabbage and fish filling.

Spread filling over pancakes. Roll the pancakes into an envelope. Serve with sour cream.

Pancakes with cheese and carrots

• 100 g of hard cheese,
• 1 carrot
• 1 tablespoon of tomato paste,
• 1 hard boiled egg
• 100 g green onions,
• 100 g parsley,
• 30 ml vegetable oil,
• 50 g butter, salt to taste.

To prepare the filling, wash the green onions and parsley and chop finely. Wash the carrots, peel and grate on a fine grater. Peel and chop the egg. Cheese grate on a fine grater. green onion and salt the carrots, mix with tomato paste and fry in vegetable oil for 3 minutes, then add the chopped egg and cheese.

Put the filling on pancakes, smooth. Fold the pancakes into quarters and sprinkle with parsley.

Pancakes with pickled mushrooms and potatoes

• 200 g pickled mushrooms,
• 1 onion
• 50 g mayonnaise,
• 2 tubers of potatoes,
• pepper to taste.

To prepare the filling, finely chop the mushrooms.

Peel the onion, wash, chop finely. Mix pickled mushrooms with onions and potatoes, pepper, season with mayonnaise.

Put the stuffing on the pancakes and roll up the envelope.

Pancakes with fried champignons and sausage

• 300 g champignons,
• 100 g sour cream
• 100 g boiled sausage,
• 1 apple
• 1 bunch of parsley
• 1 onion
• 70 ml vegetable oil,
• salt and pepper to taste.

To prepare the filling, peel the onion, cut into thin half rings.

Clean the mushrooms, wash, chop finely. Cut the sausage into small cubes.

Mix everything, salt, pepper and fry until cooked in vegetable oil.

Wash the apple, peel, remove the core and cut into small cubes. Wash the parsley, pat dry and chop finely.

Combine onion, mushrooms and sausage with parsley and apple, pepper, season with sour cream.

Put the filling on the pancakes, smooth, roll into envelopes.

Stuffing for pancakes from mushrooms and rice

• 100 g boiled rice,
• 200 g butter,
• 1 onion
• 50 g butter,
• 1 bunch of green onions
• 2 eggs,
• salt and pepper to taste.

To prepare the filling, clean the mushrooms, wash, finely chop.

Peel the onion, wash, cut into thin half rings.

Combine mushrooms and onions, fry in butter.

Wash green onions, finely chop.

Hard boil the eggs and cut into small cubes.

Mix rice with eggs, green onions, mushrooms and onions, salt and pepper.

Put the filling on warm pancakes, smooth. Roll the pancakes into an envelope. The dish can be served with sour cream at the table.

Stuffing for pancakes with pickled milk mushrooms

• 250 g pickled mushrooms,
• 2 cloves of garlic
• 1 onion
• 3 tubers of potatoes,
• 1 bunch of green dill,
• 100 g sour cream
• 50 ml vegetable oil,
• 50 g melted butter,
• salt and pepper to taste.

To prepare the filling, peel the garlic, wash, finely chop.

Peel the onion, wash, cut into half rings.

Wash the potatoes, boil in their skins, peel and finely chop.

Wash dill greens, dry, finely chop.

Fry the onion in vegetable oil until golden brown. Combine potatoes with dill, mushrooms, garlic and onions, salt, pepper, season with sour cream.

Put 1 tablespoon of the filling on the fried side of the pancakes, roll the pancakes into an envelope and lightly fry in heated melted butter.

Filling for cheese pancakes with tomatoes and parsley

• 300 g of hard cheese,
• 100 g tomatoes,
• 100 g parsley,
• 100 g green salad leaves,
• pepper to taste.

To prepare the filling, wash the tomatoes, dry them and cut into small pieces. Wash parsley and lettuce leaves and dry. Grate the cheese.

Put a little cheese on each pancake, a slice of tomato and a sprig of parsley, sprinkle the filling with pepper. Roll the pancakes into an envelope and put them on a baking sheet greased with vegetable oil. Bake in preheated oven for 10-15 minutes.

Serve with green salad leaves.

Stuffing for pancakes from mascarpone with salmon

• mascarpone (any other cream cheese)
• lemon juice, salt, ground white pepper - to taste
• Dijon mustard
• cold smoked salmon

Mix cheese with diced salmon, lemon juice and mustard, season with salt and ground pepper.

Stuffing for pancakes from cabbage and eggs

• fresh cabbage
• boiled eggs
• herbs, salt, vegetable oil - to taste

Finely chop the cabbage and fry in a hot pan with a little oil, without a lid. You can immediately put greens with cabbage.

Salt, add hard-boiled eggs, be sure to pepper.

You can take cabbage in equal quantities with carrots. Sometimes, for satiety, finely chopped sausage or bacon is added to vegetables.

Useful video: "Methods of wrapping pancakes"

Unsweetened pancakes with milk

Stunning and ruddy unsweetened pancakes in milk - a great way to cook delicious dish. You can absolutely use different stuffing and dream up a little to please your loved ones with a delicious dinner or breakfast. This recipe for savory, tender pancakes will allow you to easily prepare amazing fragrant tender pancakes that just melt in your mouth. A simple recipe with the most common ingredients that are likely to be found in your refrigerator will allow you to please your family or guests with delicious tender pancakes, using meat, cottage cheese, mushroom and any filling to your taste.

Ingredients for Unsweetened Pancakes with Milk:

1. 200 gr. wheat flour
2. 2 eggs
3. 15 gr. baking powder
4. One small bulb
5. 50 ml. olive oil
6. 500 ml. milk
7. Salt - to taste

Step by step cooking unsweetened pancakes with milk:

Step number 1: prepare a milk-egg solution, add flour

Break two eggs into a spacious and easy-to-mix bowl and add a little salt, about half a teaspoon. Add milk to the eggs, about half of its amount. Now add flour, previously sifted and saturated with oxygen, to the ingredients in the bowl. Let's start mixing the dough with a mixer or, if manually, with a whisk.

Step 2: Add Baking Powder to the Dough

After whipping the dough until a homogeneous, jelly-like mass without lumps, add baking powder to it, after which we continue to mix the dough for some more time so that the baking powder is completely dispersed in the dough. Using a silicone spatula, scrape off the remaining flour from the walls and the dough splashed while stirring.

Step 3: dilute the base of the dough with milk

The basis for the test is ready. As you can see, the dough turned out smooth, without lumps, but at the same time very thick. In this state, it is not suitable for baking pancakes, so we will dilute the resulting dough with milk. Once again thoroughly mixing everything, we should get a dough in density comparable to heavy cream or liquid sour cream. Here is such an even, completely without lumps, we should get the dough.

Step 4: Prepare the pan for baking pancakes

The dough is ready, you can start baking pancakes. To grease the pan with oil, I use half a peeled onion, which I stick on a fork and dip periodically in vegetable oil. This will give your pancakes a pleasant onion flavor and reduce the excess heat around the pan before the next filling.

Step number 5: pour the dough, bake the first side of the pancake

Pretty much warming up the pan, put on it, with the help of the cooked onion, vegetable oil. Spread the oil over the entire surface of the pan. We will no longer put an empty pan on the fire, but immediately pour the dough on it. Having poured the amount of dough we need into the middle of the pan, in a circular motion we will help it spread over its entire area. Put the pan back on the stove and let the pancake bake first on one side.

Step 6: Flip the pancake, bake the second side

We can check the readiness of baking the first side by slightly lifting the edge of the pancake and evaluating its color from below. This should be done carefully and only after the bubbles formed on the surface burst and turn into holes or depressions. As soon as this happens, carefully turn the pancake over to the other side and bake it on the other side until it is completely cooked. Let's check the color of the pancake. If everything suits us, carefully remove it from the pan.

Step 7: continue baking pancakes

Let's put the pan to heat up again, and in the meantime, evaluate the thickness and color of the pancake on both sides. If the pancake turned out, in your opinion, a little thick or slightly burnt, pour it into the pan when baking the next one. less dough. Well, accordingly, if yours is slightly burnt or turned dark, reduce the heat of the stove or reduce the baking time by a few seconds.

Step 8: Pancakes are Ready to Use

In order to get a good result when baking pancakes, you will need some skill in this matter. The amount of dough used to bake each pancake should be the same and match the diameter of your pan and the desired thickness of the pancake. Depending on the diameter of the pan and the thickness of the pancakes, you should end up with 12 to 13 pancakes. Bon Appetit!

What to serve savory pancakes with? I offer simple and affordable. I think that red caviar is beyond competition. Also slightly salted salmon with sour cream sauce or tartar sauce is very delicious stuffing for savory pancakes.

To prepare pancakes with savory filling, you first need to bake pancakes. You can do it according to your favorite recipe, or you can use one of the recipes from my site:

Pancakes with cottage cheese

The most common filling for pancakes can be called cottage cheese.
Filling Ingredients for 10 Medium Unsweetened Pancakes:

• cottage cheese - 400 gr.;
• sour cream - 60 gr.;
• sugar - 1 teaspoon;
• garlic - 2 cloves;
• greens - 10g;
• salt.;

Finely chop the greens, squeeze the garlic through a garlic press. Mix all the ingredients, put on the edge of the pancake and fold the pancake into an envelope. You can eat.

Pancakes with cabbage

Filling Ingredients for 10 Medium Pancakes:

• pancakes - 10 pcs. ;
• white cabbage - 1 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• ground black pepper, salt, sugar;
• vegetable oil.

Cooking:

First you need to cook stewed cabbage. To prepare 0.5 kilograms of stewed cabbage, you will need about 1 kg. fresh white cabbage, medium carrot and medium onion.

Finely chop the cabbage, grate the carrots on a coarse grater, cut the onion into cubes. Mix carrots with cabbage. Salt a little and add a pinch of sugar. Lightly fry the onion in vegetable oil and add cabbage and carrots to it. Mix. The whole mixture at once in the pan may not fit. Add cabbage gradually, it settles quickly. You need to stew the cabbage while stirring it constantly. By the time it is about 30 minutes. At the end, add black on the tip of the knife ground pepper and add on. You can add a spoon if you like. tomato juice. Let the cabbage cool completely.

Cabbage for stuffing pancakes should be at room temperature. Stewed cabbage always tastes better when infused. It can be cooked in the evening, and pancakes can be cooked in the morning.

Pancakes with hard cheese and Feta cheese

Ingredients for 10 pancakes:

• hard cheese - 250g;
• Feta cheese - 250g;
• sour cream or mayonnaise - 1 tbsp. a spoon;
• dill greens - 15 gr.;

Finely chop the greens. Grate hard cheese on a fine grater, mix with Feta cheese, herbs, sour cream. Garlic can be added if desired.

Pancakes with liver and potatoes

• mashed potatoes - 200 gr.;
• fried liver with onions and carrots - 300 gr.;

Liver (beef, chicken or pork) prepared as for a liver pate. Pass the cooled liver through a meat grinder. mix warm mashed potatoes with crushed liver. Wrap the filling in a pancake "envelope". Before serving, pancakes with liver can be fried and poured with sour cream.

Pancakes with ham and cheese

Ingredients for 10 medium pancakes:

• ham - 500 gr.;
• hard cheese - 400 gr.;
• mayonnaise or sour cream - 3 tbsp. spoons.;

Grate ham and cheese on a medium grater, mix with sour cream. Put 2 tablespoons of the filling on the pancake and fold the pancake into an envelope, triangle or roll into a tube. These pancakes are delicious both cold and heated in a pan.

Pancakes with mushrooms, cheese and eggs

Ingredients for 10 medium pancakes:

• champignons - 500 gr.;
• onion - 100 gr.;
• boiled egg - 3 pcs.;
• hard cheese - 200 gr.;
• mayonnaise or sour cream - 5 tbsp. spoons.;
• dill greens - 15 gr.

Fry the champignons with onions until cooked, grate the egg and cheese on a fine grater, mix with fried champignons, chopped dill and mayonnaise.

As toppings for pancakes, you can use salads that do not let a lot of juice. For instance.

We will cook the best recipes for unsweetened fillings for pancakes.

UNSWEETED FILLING

Unsweetened stuffing with minced meat and mushrooms

We need:

• any pancakes, thin
• 300 g of any minced meat, better assorted
• 200 g mushrooms, champignons (any)
• 1 pc onion
• 50 g butter
• 1 tbsp vegetable oil
• salt, pepper to taste

Cooking:

1. Put the minced meat in a pan and fry over medium heat, stirring all the time so that lumps do not form.

2. Cut the onion into small cubes, and when the minced meat changes color, add the onion. Minced meat, salt, pepper, add a spoonful of vegetable oil and a couple of tablespoons of broth or water. Fry until done.

3. Cut the mushrooms into small pieces and fry them separately in a pan until the liquid evaporates.

4. Mix the prepared mushrooms with minced meat, put the butter, and fry together for a couple of minutes. After cooling, you can stuff pancakes, preferably with an envelope or a bag.

Filling for pancakes with meat

We need:

• pancakes, any
• 700 g boiled meat
• 300 g mushrooms, champignons
• 1-2 onions
• salt, pepper to taste
• 50 ml broth

Cooking:

1. Pass the boiled meat through a meat grinder or finely chop.

2. Cut the mushrooms into small quarters and stew in a pan, first without oil, when the liquid has evaporated, add oil and chopped onion, fry with stirring. Salt, pepper, add broth and simmer until tender.

3. Mix meat and mushrooms, you can add spices, if desired. Make pancakes.

Curd filling with herbs

We need:

• pancakes with milk
• 500 g cottage cheese, its amount depends on the number of pancakes, adjust yourself
• 1 bunch parsley with dill
• 2-3 cloves of garlic
• 1 tbsp sour cream
• salt to taste

Cooking:

1. Wipe cottage cheese through a sieve or interrupt with a blender.

2. Finely chop the greens, and finely chop the garlic.

3. Mix cottage cheese with herbs, salt, if necessary, and season with sour cream. We mix everything until a paste-like state. Spread pancakes and wrap with a tube or a closed tube.

They will be very tasty if they are simmered for 10 minutes in the oven, in a clay pot.

Filling for herring pancakes

We need:

• pancakes with yeast, fluffy, not too thick
• 1 herring fillet
• 4 boiled eggs
• 1 bunch dill
• 2 tbsp sour cream
• salt, pepper to taste
• 1/2 piece fresh cucumber, can be replaced with pickled

Cooking:

1. Grate eggs on a coarse grater.

2. Cut the herring fillet into thin strips or small cubes, depending on how you want to wrap pancakes, rolls or a bag.

3. Chop dill and mix with eggs, season with sour cream, salt and pepper. If the herring is diced, also add it to the eggs and mix.

4. Cucumber cut into thin strips.

5. We spread the pancake with eggs and herbs, lay out the herring strips in a row, and the cucumber strips next to each other. Roll up, cut into rolls.

Potato cheese filling for pancakes

We need:

• pancakes
• 200 g hard, grated cheese
• 500 g mashed potatoes
• 1 bunch green onions
• 1 - 2 tbsp. sour cream, look at the consistency of puree

Cooking:

1. Rub the cheese on a coarse grater.

2. Chop the onion, leave a couple of feathers, mix with mashed potatoes.

3. Put 1 tbsp in the middle of the pancake. mashed potatoes, top with cheese and a little sour cream. Carefully collect in a bag and tie with onion feathers.

Stuffing for cabbage pancakes

The cabbage filling can also be with various additions: with an egg, with mushrooms, carrots. Consider these options:

Cabbage Stuffing with Egg

We need:

• pancakes
• 1 kg fresh white cabbage
• 1 egg
• 1 medium sized onion
• salt, pepper and your favorite spices to taste
• 1 -2 tbsp. vegetable oil

Cooking:

1. Cut the onion into small cubes, chop the cabbage into thin, small strips.

2. Fry the onion in a pan until transparent and put the cabbage, a little water, mix and simmer under the lid.

3. The cabbage has softened - salt, pepper and add spices to taste, stew a little more, until tender. Cool down.

4. Beat the egg and put it in the cabbage, mix.

5. Put a spoonful of filling on the pancake and close it with an envelope. Fry on a hot pan on both sides. Serve with sour cream.

Cabbage stuffing with mushrooms

We need:

• pancakes
• 1 pc onion
• 500 g cabbage
• 300 g champignons
• vegetable oil

Cooking:

1. Cut the onion into half rings, thinly. Fry until transparent in vegetable oil.

2. Finely chop the cabbage and add to the onion in the pan, add a little water and simmer under the lid.

3. Cut the mushrooms into thin strips and put in cabbage, salt, pepper and simmer until tender.

Cabbage stuffing with carrots and sesame seeds

We need:

• pancakes
• 1 kg fresh cabbage
• 1 onion
• 1 carrot
• sesame to taste
• vegetable oil
• 2 stalks of green onions
• 1 egg

Cooking:

1. Finely chop the onion, grate the carrots on a coarse grater. Put the onions and carrots in a frying pan with hot oil.

2. Chop cabbage and stew with onions and carrots. Add chopped green onions, salt and pepper, sprinkle with sesame seeds. Cool down.

3. Add a beaten egg to the filling, mix. Start pancakes, wrap with an envelope and fry from 2 sides in a pan.

Cabbage with boiled egg

We need:

• pancakes
• 3 onions
• 1 kg cabbage
• 5 boiled eggs
• greenery
• salt, pepper, spices to taste
• vegetable oil
• breadcrumbs
• 1 PC a raw egg

Cooking:

1. Stew the chopped onion in a pan with cabbage. Add salt, pepper, spices to taste and finely chopped herbs, mix. Let cool until warm.

2. Grate boiled eggs and combine with cabbage, mix. We start pancakes with an envelope or a double triangle.

3. Dip the wrapped pancakes in a raw egg, then bread in breadcrumbs and fry on both sides in a pan until golden brown. Serve with sour cream sauce.

Fish stuffing for salmon and salmon pancakes

Salmon stuffing

We need:

• pancakes
• 200 g creamy soft cheese
• 100 g lightly salted salmon
• 1/2 lemon per juice

Cooking:

1. We spread the pancake completely with cream cheese.

2. Cut the salmon into slices and put on a pancake, in a row, water lemon juice. Wrap in a roll and cut in half obliquely, or into rolls.

Fish stuffing with salmon and spinach

We need:

• pancakes
• 300 g ice cream or fresh spinach
• 100 g salmon
• 100 g cream cheese (melted)
• 2 tbsp sour cream
• 50 g butter

Cooking:

1. Chop the spinach and fry in butter for 3-5 minutes. Cool down.

2. Cut the salmon into cubes. Grate the cheese. Mix all ingredients and season with sour cream.

3. We stuff pancakes with a roll or form a basket.

Capelin caviar and red caviar filling

Capelin caviar filling

We need:

• pancakes
• 100 -150 g capelin caviar
• 3 pcs boiled eggs
• 1 bunch green onions
• 2 tbsp sour cream or mayonnaise

Cooking:

1. Mix boiled eggs with finely chopped green onions, season with sour cream (mayonnaise).

2. Put eggs in the middle of the pancake, put 1 tsp on top. capelin caviar, collect in a bag and tie with an onion feather.

Red caviar filling

We need: 1 jar of red caviar and pancakes.

Preparation: We wrap the pancake with a roll, and then twist it with a barrel. We fix the edge with a toothpick so that it does not turn around, and put 1/2 tsp on top. red caviar.

Egg stuffing for pancakes

We need:

• pancakes
• 4 pcs boiled eggs
• 1-2 bunches of green onions
• salt, ground black pepper, to taste
• 2-3 tbsp mayonnaise or sour cream

Cooking:

1. Three boiled eggs on a coarse grater.

2. Grind the green onions, leave the feathers according to the number of pancakes.

3. Mix onion with eggs, salt, pepper and season with mayonnaise.

4. From pancakes with filling, we form bags, we tie them with onion feathers. Onion feathers, pre-scald with boiling water. Or, wrap it in a double triangle.

Mushroom stuffing for pancakes

Mushroom filling

We need:

• pancakes
• 300 - 400 g champignons
• 1-2 onion heads
• 1 tsp dry garlic
• 1/2 tsp Italian herbs
• salt to taste
• 1-2 tbsp sour cream

Cooking:

1. Grind mushrooms and fry with onions in a pan. Add dry garlic, Italian herbs, salt, season with sour cream. Simmer for a couple of minutes and you can remove from the fire. Cool and stuff pancakes, in any way.

Mushroom stuffing with mashed potatoes

We need:

• pancakes
• 1 head of onion
• 300 g mushrooms
• 300 g mashed potatoes
• vegetable oil

Cooking:

1. Cut the onion into half rings and fry until light golden.

2. Cut off the legs of the mushrooms and finely chop the mushrooms. Add to the onion and simmer until the liquid has evaporated.

3. Put the finished puree in mushrooms, mix everything, remove from heat. Cool slightly and fill pancakes.

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