Pancakes with salmon can easily be called a classic of our domestic Russian cuisine. Just by mentioning the name of the dish, you already begin to feel increased salivation.
This is not at all surprising, because the taste of such pancakes is incredible. You shouldn’t deprive yourself of the opportunity to eat deliciously, because you can even make pancakes with delicious salmon yourself at home.
The dish will be relevant on the eve of the festive feast.
Choose one cooking method from those presented below and start cooking. I have attached a photo to the information to make it easier to perceive.
Pancakes with red caviar and smoked salmon
An excellent appetizer to serve at a holiday table, the filling is hearty and luxurious.
Ingredients: 1 liter of milk; 2 tbsp. flour; 6 pcs. chickens eggs; 300 gr. salmon (it’s better to take smoked salmon); 1 tbsp. Sahara; 150 gr. sl. cheese; 100 gr. cr. caviar; 1 tbsp. rast. oils; salt.
Cooking algorithm:
- For the dough, I beat the chickens. eggs, salt and sugar. I mix the mixture with milk, rast. butter and flour. I mix well so that there are no lumps. The dough should have the consistency of liquid sour cream.
- I bake pancakes and cool them. I cut the salmon into thin pieces. I grease the finished pancake with sl. cheese, put a strip of salmon and roll it into a cone. I put a teaspoon on the cone. red caviar. I put the pancakes on plates and decorate with herbs.
This treat is served in portions. It is better if the pancakes are cooled. You can complement the dish with salmon with sour cream, or for lovers of piquant tastes, prepare a spicy sauce with horseradish.
Kefir pancakes with salmon
The recipe includes the use of kefir, which gives the baked goods tenderness and sourness, which goes well with the salmon.
Ingredients: 700 ml kefir (take about 3.2% fat content); 300 gr. lightly salted salmon; 200 ml milk; 1 PC. chickens eggs; 1 tsp soda; 2 tbsp. Sahara; sl. oil; salt; greenery; lemon.
Cooking algorithm:
- I mix kefir with chicken. egg, sugar, salt. Mix in a deep bowl.
- I add flour, the dough should be liquid, rather than the composition of thick sour cream. I cover the mixture with a lid and refrigerate it overnight to allow the dough to mature. This is required by prescription.
- I heat the frying pan, pour in the vegetable oil. oil. I'm frying pancakes. I coat the finished baked goods with sl. oil I put chopped fish in the center and roll it up into a roll.
The filling with salmon can be slightly modified and you can add grated cheese, sauce, mushrooms or a boiled egg. Pancakes with salmon should be served with lemon and herbs.
This recipe will appeal to all lovers of original appetizers; the salmon filling is very tender, and therefore you will hear praise from your guests. Look at the photo in person to see how beautiful it turns out on the table - the pancakes with delicious salmon are simply wonderful.
Cheese pancakes with lightly salted salmon
This time you will need to prepare yeast dough.
Ingredients: 1 tbsp. milk; 3 tbsp. water; 4 tbsp. flour; 1 PC. chickens egg; 400 gr. cheese; 300 gr. salmon (take lightly salted); 2 tbsp. rast. oils; 2 tsp Sahara; 1 tsp dry yeast; parsley.
Cooking algorithm:
- I dissolve dry yeast in warm water, add sugar, and make a batch. I send the starter into a warm place to stand there for 20 minutes.
- I add milk and chicken. eggs, flour and vegetable matter. oil. I'm in the way. I leave it alone for another 15 minutes. When the dough has risen, I bake pancakes and make them thin.
- I cut the salmon, crush the cheese with a fork, and chop the greens. I mix everything together, you can top it with sour cream or natural yogurt.
- I put the filling in the center of the pancake, roll it up, cut it into 4 parts in the form of rolls. I serve, garnished with herbs if desired.
You can use my idea and place the rolls on a plate in a circle, garnishing them with lemon. Such a treat will attract the attention of guests. They certainly won’t leave you until you tell them how you handled the preparation of the snack.
Pancakes with delicious salmon and mushrooms
The recipe is a little complicated when compared to the above, but the result is definitely worth it. The filling with salmon is original and very tasty.
Ingredients: 1.5 liters of milk; 400 gr. flour; 150 gr. mushrooms; 200 gr. sour cream; 3 pcs. chickens eggs; 1 tbsp. Sahara; 50 gr. TV cheese; salmon (take smoked); half a lemon; 60 gr. sl. oils; 2 tbsp. rast. oils; 1 tsp salt; pepper.
Cooking algorithm with photo:
- I'm making chicken dough. eggs, sugar, salt 1 liter of warm milk, vegetable matter. butter and flour. I stir and bake pancakes.
- I make the sauce from melted slurry. butter and 40 gr. flour. I stir for 2 minutes, cooking the mixture in a saucepan over heat. I add 500 ml of milk. I cook on the fire for another 10 minutes. I pepper it.
- I cut the salmon into small pieces, add mushrooms and sauce, but only 2/3 of the finished composition. I stir.
- I put the filling on the pancake and roll it up into a roll. I place the preparations on a baking sheet and pour over the sauce.
I sprinkle grated TV on top. cheese. I put it in the oven for 3 minutes. The appetizer is served hot.
As you can see, there is nothing particularly difficult about making wonderful pancakes for the whole family at home. Guests will like the appetizer, there is no doubt about it.
Fish has a special taste, it is easily digested and becomes tastier when stored. So, feel free to use fish to stuff pancakes.
I’ll tell you a secret that such pancakes can be made even a few days before the guests arrive; over time they will not lose their excellent taste, and will become even better.
Try to put into practice the recipes I presented, you will be pleased with the way the snack flies off the table. Plus, on my website there are many more interesting options for baking and snacks, which you should hurry to check out right now!
My video recipe
Ruddy lace pancakes are a frequent guest on the table not only on holidays, but also on weekdays. Most often, the hostess serves them with fruit sauces, sweet or vegetable fillings, and minced meat. But it’s especially tasty if you fill the delicate pancake circles with fish mass; the wonderful combination will not leave anyone indifferent at the table. Sometimes cheap, simple varieties of fish are used for the filling, but on major holidays you can treat yourself to a more expensive product. Pancakes with salmon are a great option if you want something unusual, appetizing and delicious. You can be sure that such a delicacy will disappear from the table in a matter of minutes, and the skillful hands of the hostess will receive the most thunderous applause and numerous compliments from the guests.
“Odessa” pancakes with salmon and hard cheese
There is one significant drawback to these pancakes, which even the best cook cannot correct - there are never enough of them. If guests are expected, then you should take into account that all household members will be invited to try the deliciousness, which will significantly reduce the number of pancakes.
Ingredients:
- 110 g pancake flour;
- 235 ml milk;
- 1 egg;
- 5 g salt;
- 15 ml refined oil;
- 150 g salmon (lightly salted);
- 65 g cheese (hard).
Preparation:
- Grind the egg white, after adding salt to it.
- Pour the flour into the egg mixture and stir until the lumps disappear.
- Pour milk in small portions (warm it slightly), while stirring the mixture vigorously.
- Pour oil into the finished dough and mix thoroughly again.
- Bake the pancakes on both sides, trying to make them as thin as possible.
- Roll each pancake circle into a basket, placing a slice of salmon in it.
- Place the products on a baking sheet (grease or cover with parchment paper), generously sprinkle with cheese (pre-grate).
- Place the salmon baskets in a hot oven and wait until the cheese melts.
Pancakes with salmon “Fantastic”: recipe with sauce
Although this dish takes a significant amount of time to prepare, it truly tastes fantastic. You can prepare the pancakes on the eve of the holiday, the next day all you have to do is warm them up slightly and combine them with delicious fish and amazing sauce.
Ingredients:
- 100 g each of wheat and buckwheat flour;
- 2 eggs;
- 8 g yeast (dry);
- 260 ml milk;
- 18 g each of salt and cane sugar;
- 330 g salmon (fresh frozen);
- 130 g dill;
- 80 ml olive oil;
- 85 g lemon;
- 5 g of a mixture of pepper (white, black, allspice);
- 50 ml sour cream;
- 55 ml mayonnaise;
- 25 g grated horseradish root.
Preparation:
- Set the salmon to defrost, and meanwhile make the marinade. Mix half the sugar, chopped dill and salt, add the pepper mixture ground in a mortar, oil and lemon juice.
- Place pieces of fish into the aromatic mixture and leave for several hours.
- Sift both types of flour, add eggs, remaining salt and sugar.
- Dissolve the yeast in the heated milk and combine with the flour mixture. Fry the pancakes, be sure to turn them over.
- Prepare the sauce by mixing sour cream, horseradish and mayonnaise in a gravy boat.
- Place rolled pancake mugs and salmon slices on a large plate and pour the sauce into the center.
Sprinkle with remaining dill before serving.
Recipe for pancakes with salmon “Appetizing snack”
A tender, fluffy pancake and aromatic salted fish are an ideal appetizer for a festive feast.
Ingredients:
- 480 ml kefir;
- 205 g pancake flour;
- 2 eggs;
- 20 g granulated sugar;
- 210 g salmon (lightly salted);
- 10 g salt;
- 45 g butter;
- 100 g of greens (dill, onion, parsley).
Preparation:
- Melt the sugar with the butter, cool slightly and add the separated yolks (mash until white).
- Beat the salt with the egg whites with a mixer.
- Sift the flour directly into the container with the yolk mixture, then add kefir (stir constantly, preventing the appearance of lumps).
- Add the salted whites to the pancake batter last.
- Cut the salmon into thin slices. Place a few slices in the shape of sun rays on a preheated frying pan and pour a ladle of dough over them.
- After waiting for the pancakes to brown on one side, carefully turn them over. Since the dough is very fragile, you can use a wide flat spoon or other available utensil.
- Cover the pan and wait a few minutes until the product is well baked.
Serve pancakes generously sprinkled with chopped herbs.
“Intoxicated” rolls: step-by-step recipe
Adding beer to baked goods makes them more tender and fluffy. Often the intoxicating drink is used to prepare dough for cookies or gingerbread, but pancakes turn out just as good if you replace milk or kefir with beer. And if you also make the filling from salmon, the dish will quickly turn into the highlight of the festive table program. By reproducing the recipe step by step, even a novice housewife will cope with all the processes perfectly.
Ingredients:
- 255 ml beer (it’s better to take light beer);
- 550 g flour;
- 4 eggs;
- 28 g granulated sugar;
- 60 ml vegetable oil;
- 180 g salmon;
- 6 g salt;
- 65 g sour cream;
- 80 g hard cheese.
Preparation:
- Combine eggs with salt, granulated sugar, beer and flour, mix thoroughly until a homogeneous semi-liquid consistency. Pour in the oil.
- Fry the pancakes in a wide frying pan (on both sides).
- Cut the fish into small particles, grate the cheese, combine with sour cream.
- Grease each pancake circle with fish mixture, roll it into tubes and cut into small neat rolls.
Recipe for pancakes with salmon and curd cheese “Lakomka”
Every housewife has her own secrets for preparing a traditional delicacy - pancakes. For this delicious dish, you can use any method of preparing the delicate yummy, because the main thing here is the properly prepared filling.
Ingredients:
- 6-8 pancakes;
- 85 g salmon (lightly salted);
- 140 g curd cheese;
- 45 g dill sprigs;
- 10 g garlic;
- 55 g cherry tomatoes.
Preparation:
- In a small container, mix chopped dill sprigs and crushed garlic. Combine with curd cheese and salmon cut into small slices.
- Grease each pancake (previously slightly warmed) with a thick layer of filling, place cherry tomatoes cut into circles along the edge and wrap in a beautiful tube or envelope.
Just before serving, cut into several even pieces.
Pancakes with salmon and cream cheese: an incredibly delicious recipe
Pancakes can be prepared not only as an ordinary dish for the whole family, but also turned into a delicious original snack. Thin, golden-brown pancakes with an airy filling of soft cream cheese and lightly salted salmon will be an excellent alternative to stuffed sandwiches and tartlets.
Required Products:
- warmed milk - half a liter;
- sparkling water – half a glass;
- fine salt - half a teaspoon;
- egg - two pieces;
- sifted flour - three hundred to four hundred grams;
- melted margarine or butter - a tablespoon;
- lightly salted salmon fillet – two hundred grams;
- cream cheese – two hundred grams;
- fresh green onions (optional).
Cooking process:
- For pancake dough, you need to combine flour with warm milk, mix well with a mixer or whisk so that there are no lumps in the dough, then add eggs, salt, melted butter or margarine and pour in mineral water.
- Make thin, golden brown pancakes from the dough and let them cool completely.
- Cut the fish fillet into thin strips. Add finely chopped onion feathers to the cheese and stir everything into a homogeneous mass.
- Spread the cheese mixture over each pancake, place thin strips of salmon along the edge and carefully wrap. Before serving, it is advisable to cool the pancakes in the refrigerator so that the cheese filling hardens. Serve by cutting each pancake into three pieces with a sharp knife.
Along with the salmon, you can wrap thinly sliced avocado or fresh cucumber in a pancake.
Pancake rolls with salmon (video)
Pancakes with salmon and cheese (video)
Even if you don’t have on hand the ingredient necessary for such pancakes—lightly salted salmon—you can use frozen salmon, first defrost it and marinade it with pepper, olive oil and salt for several hours. Even a fish gourmet cannot distinguish its taste, but for housewives such a secret will bring a lot of convenience; stock up on fish for future use and keep it in the freezer, using it as needed. If you have the desire and time, you can use more complex marinade recipes, take assorted fish, use a completely different type of fish - there are many options. The main thing is not to forget to add a piece of your soul and a little culinary imagination during cooking.
Pancakes with salmon are a surprisingly tasty appetizer that can become not only a traditional dish for Maslenitsa, but also, if prepared correctly, a worthy decoration for any feast. If you use different versions of the filling composition, you will be able to diversify the classic taste of the dish.
How to cook pancakes with salmon?
Preparing a snack comes down to baking pancakes, preparing the filling components and decorating the delicacy by wrapping the filling in pancake blanks.
- Pancakes can be baked according to any proven home recipe or prepare the dough by mixing half a liter of milk, 3 eggs, a pinch of salt, a spoonful of vegetable oil, sugar and flour until the desired base texture is achieved.
- For the filling, only lightly salted or smoked fish fillets are used, which are often cut into thin slices, less often into cubes or cubes.
- Salmon goes well in the filling with soft or processed cheese, butter, herbs, fresh cucumbers, and other vegetables.
- Pancakes with red salmon fish can be beautifully wrapped for a spectacular presentation.
How to wrap pancakes with salmon?
It is important not only to make pancakes with salmon delicious, but also to present them correctly. Products can be designed in different ways.
Pancakes with salmon and cream cheese
Pancakes with salmon and cheese are amazingly delicious. In this case, the fish is complemented with delicate mascarpone, but you can use Philadelphia or ricotta. Finely chopped fresh dill, which is used to season cheese or mix herbs into the dough for baking pancakes, will perfectly complement the overall palette of taste.
Ingredients:
- lightly salted salmon – 200 g;
- mascarpone – 300 g.
Preparation
- Bake medium-thick pancakes according to a proven recipe and let them cool completely.
- Grease each pancake generously around the entire perimeter with cheese.
- Lay out the thinly sliced fish, retreating from slice to slice by about a centimeter.
- Roll the pancakes with mascarpone and salmon into a tight roll, place in the refrigerator for a couple of hours, then cut into portions and serve.
Pancakes with ricotta and salmon
You can complement pancakes with salmon with ricotta. Instead of lightly salted fish, you can take smoked fillet, which is cut into slices of a suitable size and shape. It wouldn’t be amiss to include green onions, which are chopped and sprinkled on the product before rolling, or whole onion feathers are placed next to the fish.
Ingredients:
- pancakes of medium thickness – 6-8 pcs.;
- lightly salted or smoked salmon – 200 g;
- ricotta – 300 g;
- fresh dill - 0.5 bunch.
Preparation
- Bake the pancakes and leave until completely cool.
- Ricotta is mixed with dill and the resulting mixture is spread on each pancake.
- Shred the fish into slices as thin as possible and place them around the entire perimeter of the product.
- Roll the preparations into a roll or prepare pancakes with curd cheese and salmon for serving in another way.
Pancakes with salmon and melted cheese
Pancakes with red fish and melted cheese are no less attractive in terms of taste and nutritional characteristics. For rolls, it is preferable to use a paste-like product, and to fill pancake bags with sausage cheese, cutting it, like lightly salted salmon, into small cubes or passing it through a coarse grater.
Ingredients:
- pancakes of medium thickness – 6-8 pcs.;
- lightly salted salmon – 200 g;
- processed cheese – 150 g;
- fresh herbs or cucumber - to taste.
Preparation
- Bake pancakes from a simple dough with milk or water and allow the products to cool.
- Lubricate the products with paste-like cheese or grind sausage in a convenient way.
- Lightly salted fish is chopped, topped with pancakes, which are given the desired shape and placed in the refrigerator for a couple of hours.
Pancakes with cottage cheese and salmon
You can prepare pancakes with salmon by using a pasty curd mass made from cottage cheese, sour cream, garlic and herbs as an accompaniment to red fish. It is preferable to use soft cottage cheese or grind grainy cottage cheese through a sieve. You can also use a blender to grind the product.
Ingredients:
- pancakes – 8 pcs.;
- lightly salted salmon – 240 g;
- fat cottage cheese – 0.5 kg;
- garlic – 3 cloves;
- sour cream – 5 tbsp. spoon;
- lemon – 1 pc.;
- dill - 1 bunch.
Preparation
- Bake pancakes and leave until completely cool.
- The cottage cheese is ground through a fine sieve or punched with a blender, and then mixed with sour cream, herbs, lemon juice and garlic squeezed through a press.
- Lightly salted fish is cut into pieces, mixed with the curd mixture if the pancakes are to be made into bags, or one layer of ingredients is placed at a time when forming pancake rolls.
- and red fish are left in the refrigerator for a couple of hours.
Pancakes with caviar and red fish
Salmon and red caviar are classics of Russian cuisine, symbolizing prosperity and richness of the feast. Such an appetizer is presented laconically without additional ingredients or complemented with butter or soft cheese. Products can be folded into an envelope, rolled up or tied into a bag.
Ingredients:
- pancakes – 8 pcs.;
- lightly salted salmon – 200 g;
- red caviar – 100 g;
- butter (optional) - to taste.
Preparation
- Homemade pancakes are baked according to a proven recipe.
- After the products have cooled, if desired, grease them from the inside with butter, after which they are supplemented with chopped red fish and caviar.
- Wrap pancakes with salmon and caviar, choosing the appropriate method.
Pancakes with spinach and salmon
Green pancakes with salmon will make an indelible impression on guests and household members. The contrast of colors and riot of colors of the snack in this case is complemented by its excellent taste and impressive nutritional value. Pancake dough is prepared with the addition of spinach puree, which transforms the appearance of the products.
Ingredients:
- flour – 6 tbsp. spoon;
- milk – 400 g;
- eggs – 5 pcs.;
- sugar – 20 g;
- salt – 10 g;
- vegetable oil – 40 ml;
- lightly salted salmon – 200 g;
- processed cheese – 150 g;
- sour cream – 60 g;
- garlic – 1 clove.
Preparation
- Beat spinach in a blender until pureed, add milk and separately beaten eggs with sugar and salt.
- Stir in butter and flour and bake pancakes in a frying pan.
- After cooling, grease the products with a mixture of sour cream and garlic.
- Lay salmon slices on top and spread them with cheese.
- Roll up the green pancakes with salmon and cut them into cross sections.
Pancake rolls with salmon and cucumber
Fresh cucumber added to the filling will qualitatively refresh the taste of the products. The vegetable is chopped into longitudinal slices and placed parallel to the fish slices. As a spread, you can take processed or curd soft cheese, mixing it with finely chopped dill for more piquant characteristics of the finished snack.
Ingredients:
- pancakes – 6-7 pcs.;
- salmon – 300 g;
- cucumber – 2 pcs.;
- processed cheese – 200 g;
- green onions – 1 bunch;
- greenery.
Preparation
- Pancakes are baked and cooled.
- Lubricate the surface of the products with cheese, place slices of fish around the entire perimeter, alternating them with onion feathers and cucumber slices.
- Roll the pancakes with salmon and cucumber into a tight roll, leave them in the cold for a couple of hours, and then cut them into cross sections to get delicious pancake rolls.
Egg pancakes with red fish
Another original version of the appetizer is with salmon, which can be prepared based on the recommendations below. Instead of the classic dough for baking pancakes, in this case, chicken eggs beaten with milk and salt are used. You can add slices of cucumber, herbs, and cheese to the filling along with the salmon.
The recipe is very successful, the pancakes turn out thin, rich green in color. For the dough you will definitely need an immersion blender and, of course, spinach - it doesn’t matter whether it’s fresh or frozen. You can salt the fish yourself or buy ready-made fillets. Not only salmon is suitable, but also fillets of other red fish: salmon, pink salmon, chum salmon. You can also choose cream cheese of your choice - Philadelphia or ricotta.
From the specified amount of ingredients you will get 6-7 large pancakes. To serve, it is better to cut them into 3-4 parts, as a result you will have a decent plate of appetizers, which will be enough for a large company.
Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: Yield 6-7 pieces
Ingredients
for test
- frozen spinach – 80-100 g
- chicken eggs – 2 pcs.
- milk – 120 ml
- water – 150 ml
- wheat flour – 200 g
- vegetable oil - 50 ml
- sugar – 1 chip.
- salt - 2 chips.
For filling
- lightly salted salmon – 200 g
- cream cheese – 200 g
- dill - a few sprigs
- red caviar - for decoration
Preparation
I previously defrosted the frozen spinach briquettes by placing them in the bowl of an immersion blender. Then poured in water and crushed until smooth. Instead of frozen spinach, you can, of course, use fresh leaves, only the tops, without the hard stalks.
In a deep bowl I combined milk, eggs, a little salt and sugar. Whisking with a whisk, gradually introduced flour sifted through a sieve.
To make the spinach grains disperse better and color the dough a richer green color, I punched the mixture with an immersion blender. I left it for 10-15 minutes. If the dough turns out thick, you can add milk or water. But if, on the contrary, it turns out a bit runny, then you can add a little more flour. The consistency should be like that of a traditional pancake batter.
I baked spinach pancakes in a heated frying pan, greasing it with vegetable oil. To prevent them from burning and to cook evenly, the heat should be moderate. Approximate cooking time is 2-3 minutes on each side. It is most convenient to turn over with a spatula.
I coated each pancake with cream cheese and laid out red fish, cut into thin slices. For this appetizer, it is not necessary to take a whole fillet; you can use trimmings - small pieces of red fish, slightly uneven and unpresentable, which sometimes remain after cutting the salmon into slices for other dishes. The amount of filling can be adjusted to your liking.
Next, the pancakes with cream cheese and salmon need to be carefully rolled into a tube and put into a container. They need to be properly cooled before slicing to help them hold their shape, so it makes sense to keep them in the refrigerator until serving. After at least 30 minutes, you can cut the pancakes with salmon and spinach into small portions.
Green spinach pancakes can be stuffed with other fillings, in particular, red caviar, salty cheese with herbs, and so on are great. I hope that you will like the recipe for pancakes with spinach and lightly salted salmon filling and that your guests will be happy, bon appetit!
Pancakes with curd cheese and salmon are a very tasty appetizer; it has become not just traditional on the Maslenitsa table, but also a real decoration when presented correctly. You can prepare the dish with other ingredients according to different recipes. There are a huge number of them, they perfectly diversify the classic taste.
Stuffed pancakes with salmon and curd cheese are one of the most delicious and easy-to-prepare snacks. Soft curd cheese goes well in taste with lightly salted fish and fresh herbs. This filling makes the dish original, very tasty and tender. For preparation you will need:
| Preparation time | 20 minutes |
| Passive time | 50 minutes |
| Portions | persons |
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Preparation of dough for pancakes with salmon and cottage cheese:
For filling pancakes:
It is best to serve pancakes with salmon and cottage cheese with sour cream.
Recipe for pancakes with salmon and cottage cheese
Instead of cottage cheese, you can use just cottage cheese. For this recipe you need:
- 250 g fat cottage cheese;
- 100 g lightly salted salmon;
- dill;
- garlic clove;
- two tablespoons of sour cream;
- half a lemon.
Cooking steps:
Cooking secrets
The process of making pancakes involves baking, preparing the filling and rolling it. But even this seemingly simple process has its own nuances:
- You can fry the dish according to any recipe. One of the most successful ratios for the dough is: 500 ml of milk, 2 - 3 eggs, a spoonful of sugar, the same amount of sunflower oil, flour to obtain a delicate sour cream texture.
- Lightly salted or smoked fillet is suitable for the filling.
- Fish goes well with processed cheese, herbs and butter, as well as fresh cucumbers.
- For an impressive presentation, you can beautifully wrap and decorate the appetizer.
- Before you start frying pancakes, you need to heat the frying pan and generously coat it with oil.
- Baking time for one pancake is 30 – 90 seconds on each side. This must be carefully monitored so that the pancakes do not burn.
- Before each pouring of the dough into the frying pan, stir it in a bowl, since the mass tends to settle.
To prevent the dough from sticking to the pan, you need to knead the dough correctly: boil milk, cool;add granulated sugar, soda, salt and eggs - beat everything with a whisk; thensifted flour is added, and then sunflower oil.
Video
Despite the ease of preparation, pancakes with cottage cheese and salmon always become an original dish on the holiday table, which is eaten first by guests.
