Juicy snack pancakes with onions and eggs are the perfect dish for a trip, a dinner party or get-togethers with family. They are delicious and satisfying, nutritious and easy to prepare. The main thing is to boil chicken eggs for the filling in advance for 12-15 minutes and cool. By the way, the pancakes themselves can be baked in advance, for example, in the evening or in the morning, so as not to tire yourself of preparing them after work or on a weekend. Remember that baked goods should be savory, as the filling with a spicy taste and sweet pancakes are a dish for everybody!
For viscosity, mix the chopped boiled chicken eggs and chopped green onions with mayonnaise of any fat content or sour cream. Such a mass is easier to spread on pancakes and it will not crumble even when tasting the dish.
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Ingredients:
Dough:
Chicken eggs - 3 pcs.
Milk - 200 ml
Water - 100 ml
Vegetable oil - 2 tbsp.
Wheat flour - 6 tablespoons
Salt to taste
Filling:
Boiled chicken eggs - 2 pcs.
Green onions - 1 bunch
Mayonnaise - 2 tablespoons
Salt and pepper to taste
How to cook:
Prepare food.
Beat the chicken eggs into a deep container, add salt. Beat everything with a whisk or mixer.
Pour in milk of any fat content, water, whisk everything again.
Pour the sifted flour into a container, knead the dough. Then pour vegetable oil into it.
Allow the dough to "rest" for about 20 minutes, then preheat the skillet on the stove with medium heat. It is best to use a non-stick pan, rather than a cast iron pan.
Lubricate the bottom with vegetable oil the first time. After baking the pancakes without greasing - the butter is contained in the dough, so the pancakes will not stick to the bottom.
Pour some of the dough into the skillet and round, twisting it in the air. Bake the pancake 1 minute on each side, then place on a plate or dish. In this way, prepare the rest of the pancakes from the remaining dough.
Peel the boiled chicken eggs, rinse them in water along with green onions and chop. Pour both slices into a container. Add mayonnaise of any fat content, salt and ground black pepper, mix.
Place some of the filling on the edge of the browned pancake, roll it up. Wrap the rest of the filling in pancakes as well.
Serve the cooked dish for lunch or dinner, garnished with fresh herbs. If you wish, take stuffed pancakes with egg and green onions to work, on a trip, or on a picnic.
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