If there is a bunch of greens and at least a small piece of cheese in the refrigerator, be sure to bake cheese pancakes with dill and parsley. Motley, with green specks, they just ask to be in your mouth. And their scent is another story altogether!
In fact, pancakes with cheese and greens are another “lazy” variation of pancakes with bacon. The filling is added directly to the dough, then everything is mixed, and you can bake pancakes in a pan. Absolutely any kind of cheese is suitable, not necessarily expensive and elite. For greens, I recommend dill and a little parsley, although you can do without it, it will turn out no less tasty. And you can also try to cook pancakes with onions and cheese - and not only a green onion is suitable, but also an ordinary onion, however, it must first be sautéed until soft and only then added to the dough.
Ingredients
- chicken eggs 2 pcs.
- sugar 1 tsp
- salt 0.5 tsp
- milk 300 ml
- wheat flour 1 cup
- baking powder 1 tsp
- vegetable oil 2 tbsp. l.
- hard cheese 150 g
- dill and parsley 0.5 bunch.
How to cook pancakes with herbs and cheese
- In a convenient bowl for whipping, I combine the eggs with sugar and salt. Beat until fluffy foam with a mixer - about 2-3 minutes at low speed.
I heat the milk in the microwave (30 seconds at maximum power). Then I pour the warm but not too hot milk into the egg mixture. Beat for a few more seconds on a low speed mixer.
I sift 1 cup of flour (a glass of 250 ml) and mix it with baking powder. Then gradually add the dry ingredients to the liquid ones, beat with a mixer for 10-15 seconds.
I grind the cheese on a coarse grater, finely chop the dill and parsley with a knife. I add cheese and herbs to the pancake dough and mix with a spoon.
At the end, I pour in vegetable oil (refined) and beat everything with a mixer for the last time. It will turn out batter, interspersed with cheese and herbs.
I heat the pan very well, grease it with vegetable oil (you can grease it with a piece of bacon) and pour the dough, a little less than a ladle. I distribute it in circular motions in the air - the dough instantly seizes upon contact with a hot pan, and the cheese gradually melts. The smell in the kitchen is amazing!
After about 30 seconds, when the pancake is browned, I turn it over to the other side - you can in the air or with a wooden spatula. Bake another 10 seconds until golden brown.
It turns out such a beauty - green pancakes with cheese. To make them even softer, I grease them with butter.- Then I roll it into a tube and rather serve it to the table while the pancakes with herbs and cheese are still hot.
On a note
Pancakes can be served separately or with filling. For example, curd-garlic paste is suitable - cottage cheese, grated through a sieve, with sour cream, garlic and salt. The combination of “pancakes with red fish” or “pancakes with caviar” will also turn out delicious.
Recipes for thin pancakes in a pan today can be found for every taste, from simple to complex. Today I want to show you a recipe for thin pancakes with herbs and cheese. Pancakes with a creamy taste and the aroma of fresh dill, I'm sure, will not leave indifferent any fan of pancakes. Cheese pancakes with herbs, step by step recipe with photos of which I want to offer you, they cook very quickly, they do not stick to the pan and do not tear during turning.
Ingredients:
- Milk - 1.5 cups
- Eggs - 2 pcs.,
- Flour - 5-6 tbsp. spoons,
- Cheese - 100 gr.,
- Dill - a small bunch,
- Sugar - 1 teaspoon,
- Baking powder for dough - half a sachet,
- Vegetable oil,
- Salt on the tip of a teaspoon.
Cheese pancakes with herbs - recipe
Crack the eggs into a deep bowl.
Pour in milk at room temperature.
Pour in the flour.
Add sugar and salt.
Pour in half a bag of baking powder for the dough. If you don’t have it, then just extinguish a teaspoon of soda with vinegar.
Mix the pancake mixture thoroughly with a whisk. It should turn out liquid and homogeneous, like ordinary thin pancakes.
Wash and dry the dill. Finely chop it. Add to dough.
Grate on a medium grater or fine hard cheese. Transfer it to the bowl with the dough.
Heat up the pan. Pour in quite a bit of sunflower oil. Scoop up the dough with a ladle and pour into the pan. Twist it in different directions so that the dough is evenly distributed over its entire surface.
As soon as the bottom of the pancake is baked, turn it over with a wide spatula. Fry until golden on this side as well.
Thus, bake everything, add vegetable oil to the pan as needed. Lay pancakes on a plate in a stack. Serve the pancakes with the edges folded over and rolled up. On the table for them, offer sour cream or sour cream sauce. In addition, you can come up with different fillings for them, for example, wrap them with fried champignons, cottage cheese and salmon filling, boiled chicken fillet, crab filling or any other that your imagination tells you.
Cheese pancakes with herbs. A photo
Love pancakes and have already tried a lot of traditional recipes? Then why not start experimenting with different supplements! For example, try a win-win option - cheese pancakes with herbs. A very simple recipe. In fact, we knead the usual pancake dough, to which a good portion of grated cheese and chopped greens is added. That's all. Pancakes are incredibly delicious! Delicate, velvety, appetizingly colorful, with a unique taste and aroma of cheese and herbs. It makes you want to devour a couple right hot!
Ingredients:
- milk (fat content not more than 2.5%) - 500 ml,
- eggs - 2 pcs.,
- hard / semi-hard cheese (I have "Dutch") - 150 g,
- a set of greens (parsley, dill) - 1 bunch per 100 g,
- salt - 1 tsp,
- flour - 200 g (a full glass of 300 ml),
- sugar - 1 tsp,
- baking powder - 1 tsp,
- vegetable oil - 30 ml.
How to cook cheese pancakes with herbs
We start with pancake dough. Break a couple of eggs into a deep bowl. We add milk there. It is better to take milk that is not the fattest, because more cheese and butter will be added to the dough - they will also give it "zhiriki".
Next, add salt to the dough, add sugar and baking powder. We sift the flour. Knead the dough until there are no lumps. Now the dough still seems watery, but, believe me, everything will change when we add cheese and greens there.
We rub the cheese on a coarse grater. We wash the greens, dry and chop. I took only dill and parsley, but if desired, this “green” set can be diversified to your taste by adding, say, onion and / or basil.
Now we send cheese and greens to a bowl with dough.
And then there's vegetable oil.
Knead the mass one more time and our colorful cheese-green pancake dough is ready. As for the consistency of the test. If it seems to you that the dough turned out to be watery, do not rush to add flour. Try baking one pancake. The dough sticks great! Pancakes are easily flipped with a spatula. If the pancakes still do not come out, add another handful of flour. And remember, the thicker the dough, the more difficult it will spread over the bottom of the pan, and the thicker the pancakes will turn out.
We heat up the pan. Lubricate the bottom and sides about a centimeter with vegetable oil, only once, you will not need to do this further - the pancakes do not stick at all when frying. Pour a portion of the dough into the pan. Tilt the pan in different directions, let the dough spread and “lie down” to the bottom as evenly as possible.
Fry the pancakes on both sides until golden brown, like regular pancakes.
Ready! We serve cheese pancakes with any additions to your taste: with sour cream, mayonnaise-garlic sauce or just with sweet tea. Enjoy your meal!
Calories: Not specified
Time for preparing: Not specified
Yeast and thin, with and without fillings, large and small, thick and thin - absolutely any are good and tasty. True, baking them is somewhat troublesome. Big fans of thin pancakes get special electric pancake makers to simplify and reduce the time of making pancakes. However, even they confirm that the most delicious pancakes, exactly those that we remember from childhood, are obtained only in a pan. And it is desirable that it be cast iron, although modern ones with non-stick coatings will do.
On ordinary days, when you want to pamper your family with pancakes, you don’t really look for a recipe for thin pancakes with milk or, but you use a proven one. But on the days of Pancake week, when invitations to taste delicious pancakes are heard from all sides, you start looking for something new, you want new pancake flavors, and also surprise your family and friends. Not just pancakes appear on the table, but pancake cakes, pies, salads with pancakes. And what kind of fillings you will not find. Or additives to pancake dough to.
It is the latter that I suggest - add cheese to the pancake dough and make excellent cheese pancakes. It turns out slightly salty, satisfying, soft pancakes. It is best to bake cheese pancakes in a small frying pan (mine diameter is 16.5 cm). When melted, the cheese makes the pancake very soft, turning it over is a little problematic, but the small size makes it easy to do. After two or three pancakes, you will get the hang of it and juggle like a real chef. And another tip: try to pour a little dough so that the pancakes with cheese do not turn out too thick.
I present to you a delicious recipe for cheese pancakes.
Ingredients:
- flour - 65 gr.;
- sugar - 1 tsp;
- salt - a pinch;
- egg - 1 pc.;
- milk - 190-200 ml;
- hard cheese - 75 gr.;
- vegetable oil (optional) - 2-3 tbsp.
Recipe with photo step by step:
You will need a few bowls, prepare them. But first, grate the cheese on a medium grater, if grated on a very small one, then its taste will be less pronounced.
By the way, by changing the taste of cheese, you can get different pancakes: slightly spicy, salty, creamy. 
Divide the egg into yolk and white, distributing them into different bowls. 
Stir the yolk with a whisk and pour milk into it. And mix thoroughly again. 
In another bowl, sift flour and salt, add sugar and mix well. 
Beat the protein lightly, a strong foam is not needed. Whipped protein will give the pancake fluffiness, softness. 
Now you can combine everything to make a pancake dough. Pour the milk mixture into the flour. Small portions, mixing thoroughly. It is at this stage that you need to achieve a homogeneous dough without lumps. At first, a very cool batch will turn out, but it is he who will allow you to break all the lumps well. Then just dilute to a pouring state. 
Pour in the cheese and mix well again. 
Now it's the squirrel's turn. He stirs it gently and gently. 
When all the ingredients are added and mixed, look at the consistency of the dough and, if necessary, add a drop of water. But only a little. If these are your first pancakes and you have no idea what consistency they should be, you will have to correct after the first pancake, when you pour the dough into the pan and see if it spreads or is too thick and does not spread. This is what the first pancake is for, which is not always lumpy.
The second nuance is the coating of your pan. If you bake on a Teflon or other non-stick coating, then this is the end of cooking for you, you can proceed directly to baking, for those who bake in ordinary pans, you need to add vegetable oil and mix the dough again. When baking, the pan does not need to be lubricated with anything.
We bake as usual: pour into a preheated pan, medium heat, fry both sides. To turn pancakes, it is better to take a wide spatula or, if you are used to it, turn it over with your hands, but with extreme caution.
Place on a warm plate. 
Pancakes can be stacked, lubricating each with butter (especially if you didn’t use butter in the dough), or you can fold it into triangles or a tube. Cheese pancakes do not need an addition, well, except perhaps in a glass of warm milk or sour cream.
final 
Traditionally, cheese pancakes with greens are cooked in milk, but there are also very tasty recipes based on kefir, so it’s worth trying both options and choosing your own favorite.
The classic recipe for cheese pancakes with dill in milk
Such pancakes are very airy, and they should be served hot with any suitable sauce or filling.
In order to cook delicious pancakes with cheese, you will need the following products:
- 150 gr. cheese (choose any hard variety, focusing on your own taste);
- 2 glasses of milk;
- a couple of eggs, preferably large;
- 1 whole glass and a little more than half of the flour;
- fresh dill or a few tablespoons with a slide of dry;
- 1 pinch of fine salt;
- 10 gr. baking powder;
- a few large spoons of sunflower oil.
Cooking instructions:
- To begin with, beat the eggs and milk well, then sift the flour with the baking powder and pour into the egg-milk mass, mix everything again. In such a recipe, it is better to knead the dough with a blender or mixer, the whisk may leave unbroken lumps, and they will be honored in ready-made pancakes.
- Next, you should do cheese: you can grate it, preferably a large one, or use a special kitchen appliance, for example, a food processor. Add cheese to dough.
- Rinse the dill under running water and finely chop with a knife, put in the dough (if the dill is dry, then just pour it into the bulk of the dough).
- After adding vegetable oil, knead everything again.
Cheese pancakes, like simple pancakes, are baked in a hot pan on both sides.
Cheese pancakes on kefir with herbs: a very simple recipe
Patties with potatoes and mushrooms: both in the oven and in the pan
Required products:
- 600 ml. kefir (slightly more than half a liter);
- a couple of glasses of flour;
- 3 large eggs;
- a few tablespoons of fine sugar;
- half a teaspoon of baking soda;
- 100 - 150 gr. cheese (priority is hard varieties);
- a bunch of feather green onions;
- 1 pinch of fine salt;
- a few large tablespoons of vegetable oil.
How to cook:
- Beat yogurt and eggs in one container, add sugar and mix everything.
- After you need to add salt and add flour, as well as the right amount of baking soda. Mix the dough well with a whisk until a homogeneous smooth mass.
- Greens should be finely chopped with a knife and added to the dough.
- Grated cheese should be poured into the dough, mix everything.
- The last step is to bake pancakes.
They can be greased with butter and served as breakfast.
Cheese pancakes: what to choose - dill, garlic or basil
The taste of cheese pancakes can be varied by adding different herbs, such as dill, garlic or basil.
Simple and delicious - a recipe for cheese pancakes with dill
A very simple recipe for pancakes with cheese and dill will bring a lot of taste impressions, and the greens themselves play an important role in decorating the dish.
Required products:
- 350 gr. cheese;
- 4 faceted glasses of flour;
- a teaspoon of granulated sugar;
- 4-5 art. l. vegetable oil;
- 4 eggs;
- 1000 ml. milk;
- a small teaspoon of baking powder;
- salt a small pinch;
- a bunch or 10 sprigs of dill.
Cooking steps:
- Beat eggs, sugar and salt lightly.
- Add milk and flour, mix with a mixer to avoid lumps.
- Finely chop fresh dill, sleep in the base.
- Pour the grated cheese over the dough.
- Add vegetable oil and beat the mass a little with a whisk or mixer.
- The last step is baking pancakes.
Such pancakes should be served with sour cream or melted high-quality butter.
Cheese pancakes with dill and garlic
Such a dish is good on its own, but also goes well with lightly salted salmon as a filling.
If you add more cheese to such a recipe, then it will stretch when hot, which is very similar to pizza, and if you mix several types of cheese, for example, salty, spicy and one that melts well, the taste will become even more piquant.
For these pancakes you will need:
- 0.2 kg. flour;
- half a liter of milk;
- 250 gr. hard cheese;
- a couple of eggs;
- a few large cloves of garlic;
- a few teaspoons of baking powder;
- a couple of full tablespoons of vegetable oil;
- 10 gr. granulated sugar;
- a small pinch of fine salt;
- depends on taste preferences, you can take sprigs of fresh dill or a few tablespoons of dried);
- butter for greasing ready-made pancakes.
The best casserole recipes with potatoes and zucchini
Cooking:
- As in the classic recipes for cheese pancakes, you need to mix eggs, sugar and salt, whisk everything a little with a whisk.
- Gradually pour in milk, mixing well.
- Flour passed through a sieve along with baking powder should also be added in portions so that lumps do not form.
- In this recipe, you should use a fine grater to grate cheese, chop the dill as finely as possible (or just add the right amount of dried herbs) and add everything to the bulk of the dough.
- Pass the garlic through a press or garlic press, also add to the dough. The pancake mass should be infused for 15 minutes so that all the ingredients mix and give the pancakes their special taste.
Cheese pancakes with basil greens
These pancakes are unique in their taste, basil gives them a rich shade of Italian dishes.
Would need:
- half a kilogram of flour;
- 5 eggs of medium size;
- 4 tablespoons of granulated sugar;
- 0.2 kg. butter;
- half a liter of milk;
- 320 gr. cheese;
- 10 gr. dried basil or a medium bunch of fresh herbs
- a pinch of salt.
How to cook the dish:
- To begin with, it is important to separate the whites and yolks of the eggs, then beat the yolks into a foam with sugar.
- To this mass add milk, salt and basil greens, flour and cheese, grated in advance or cooked with a food processor.
- Lastly, you need to very carefully introduce the remaining proteins, which must first be whipped with salt.
- Bake pancakes.
Experienced chefs advise serving such a dish as an independent snack or with black or red caviar.
Recipe for cheese pancakes with dill and green onions
Cheese pancakes with dill and green onion feathers can be served as a very tasty snack, making envelopes with lettuce leaves and lightly salted fish out of them.
