Pancakes with baking are those in which something has been baked, that is, filling has been added during the baking process.

How to bake pancakes with seasoning

Most often in the form of baking - chopped boiled eggs, chopped mushrooms or vegetables are used. The baking technology is simple - first pour the dough into the frying pan; there should be a little less of it than usual, otherwise the pancake will be too thick.

When it is slightly browned, spread the baking mixture on top of it and pour in another portion of dough. And here is the recipe for buckwheat pancakes.

Another way

You can bake using the second method, which is simpler: the baked goods are immediately laid out on a hot frying pan, and the dough is poured on top.

They are very tasty not only from wheat flour, but also from oatmeal, buckwheat or rye.

Anything is suitable for a tasty addition: eggs, onions, mushrooms, pieces of vegetables, fruits, fish or chicken.

Options

• From eggs. Hard-boil 5-6 eggs, peel, mash them with a fork until very fine crumbs, then fry with 2 tbsp. spoons of vegetable oil. Season with salt, spices and pepper.
• From smoked salmon. Cut 200 g of smoked salmon and mix with chopped fresh dill or basil. Season with black pepper and, if desired, spices.
• From a bow. By the way, the baking is simple, but many people like it. Cut 3 onions into very small cubes. Fry them in 2 tbsp. spoons of vegetable oil with 0.5 tsp. dried thyme, season with salt and pepper.

Bon appetit.

Once upon a time, pancakes with seasoning were especially popular in Rus'. For baking, finely chopped ready-made products are usually used: chopped eggs, boiled or fried mushrooms, fried onions, cottage cheese, minced meat, fresh apples, in general, everything that the housewife’s imagination is capable of and that is currently on hand.

There are several ways to prepare the roast:

A thin layer of dough is poured into the frying pan, the filling is laid out on top of it, a thin layer of dough is poured on top again, and when the bottom side is ready, the pancake is turned over and fried on the other side.
The filling is laid out on the bottom of the frying pan (for example, a thin layer of salted fish), the dough is poured on top and then baked like a regular pancake.
Or a simplified option - mix the baked mixture into the dough and bake regular pancakes (this could be, for example, chocolate drops or finely chopped apples) Pancakes with pickled cucumber and feta cheese

Milk - 150 ml;
Water - 250 ml;
Egg - 2 pcs.,
Sugar - 1 tbsp;
Salt - ¼ tsp;
Sunflower oil - 2 tbsp;
Flour - 200 g;
Gherkins, pickled - 2-3 pcs.,
Cheese cheese - 70 g,
Fresh parsley (leaves only) - 1 bunch;
Sour cream - for serving.
Break the eggs into a bowl, add salt and sugar, and beat with a whisk.
Pour in warm milk, water, vegetable oil, stir.
Add flour to the liquid ingredients and mix with a whisk.
Cut the gherkins into thin slices, crumble the cheese with your hands, chop the parsley leaves.
Heat the frying pan well, grease it with vegetable oil, pour in a thin layer of dough, immediately place cucumber slices, feta cheese and herbs on top of the dough. Lightly pour more batter on top, shaking the pan, spreading evenly.
Fry over medium heat until golden brown, turn the pancake over with the filling down, fry for a couple more minutes, and use a spatula to transfer the pancake to a plate.
Serve immediately with sour cream.

Pancakes with apples and cinnamon

Milk - 100 ml;
Apples (small) - 2 pcs.;
Egg - 2 pcs.;
Salt - a pinch;
Baking soda - 0.5 tsp;
Sugar - 0.5–1 tbsp;
Cinnamon - 1/3 tsp;
Flour - 120 g;
Vegetable oil - for frying.
Peel the apples, grate them on a coarse grater, and put them in a cup.
Break two eggs into a cup with apples, mix with a whisk, add salt, sugar, soda, cinnamon and mix again.
Pour milk into a cup, add flour, stir, the dough should have the consistency of thick sour cream.
Let the dough rest for 10–15 minutes. Heat a frying pan, pour in vegetable oil to cover the bottom by 0.5 cm, fry the pancakes on both sides until golden brown.
These pancakes are good served with sour cream, jam or honey.

Pancakes with chocolate topping

Kefir - 250 ml;
Egg - 1 pc.,
Butter (melted) - 30 g;
Chocolate drops (or chopped chocolate bar) - 50–70 g;
Baking powder - 1.5 tsp;
Baking soda - 0.5 tsp;
Salt - ¼ tsp;
Sugar - 2 tbsp;
Vanilla sugar - 1 sachet;
Flour - 120 g;
Ghee, honey, ice cream - for serving.
Pour flour, baking soda, baking powder, salt into a cup and mix.
In a separate bowl, whisk the egg, sugar, vanilla sugar, and melted butter at room temperature.
Add room temperature kefir to this mixture (if the kefir is from the refrigerator, you can heat it in the microwave for 10–15 seconds and stir).
Pour the liquid ingredients into the flour, mix the dough carefully with a spatula. Pour chocolate drops into the dough and mix again.
Try not to knead the dough for a long time so that it does not become liquid; if there are a few lumps in the dough, that’s okay.
Heat the frying pan well, reduce the heat to medium, grease the pan with vegetable oil and bake the pancakes.
Fry first on one side for 2–4 minutes until golden brown and until bubbles appear on the surface of the dough, turn over and fry for another 2–3 minutes.
Brush hot pancakes with melted melted butter (or butter), pour honey, put a scoop of ice cream on top and serve immediately!

Yeast pancakes with salted salmon and dill

Milk - 500 ml;
Dry yeast - 1.5 tsp;
Egg - 1 pc.;
Sugar - 1 tbsp;
Salt - 1 tsp;
Vegetable oil - 3 tbsp;
Flour - 250 g;
Lightly salted salmon - 100 g;
Dill - 30 g.
Pour 100 ml of warm milk into a bowl, add 1.5 tsp. dry yeast, 1 tbsp. sugar, 1 tbsp. flour - mix everything until smooth, cover with a plate and leave for 20 minutes to activate the yeast.
A foamy “cap” should rise from the top.
In a larger bowl, whisk 400 ml of warm milk, 1 egg, 1 tsp. salt and 3 tbsp. vegetable oil.
Pour in the risen yeast and stir.
Add flour and stir well.
Cover the cup with the dough with a lid, put it in a warm place to rise twice, about 1 hour.
Cut the fish fillet into small cubes, finely chop the dill and mix.
Heat the frying pan well, grease with vegetable oil, pour in the dough, put 2 tablespoons of filling on top, fry the pancake until golden brown on the bottom, turn over and fry for another 1-2 minutes until cooked.

Pancakes with eggs and green onions

Milk - 500 ml;
Egg - 3 pcs.;
Sugar - 1 tbsp;
Salt - 1 tsp;
Vegetable oil - 2 tbsp;
Flour - 170 g;
Boiled egg - 3 pcs.;
Green onion - 30 g;
Salt - a pinch.
Break 3 eggs into a cup, mix with a mixer, pour in milk, 1 tbsp. vegetable oil, add salt, sugar - beat again with a mixer.
Add flour, stir until smooth.
To bake, cut the eggs into cubes, finely chop the green onions, add a pinch of salt, and stir.
Heat the frying pan well, grease with vegetable oil, pour in a thin layer of dough, put the filling of eggs and onions on top, about 1-1.5 tbsp.
Lightly pour more batter on top, shaking the pan, spreading evenly.
Fry over medium heat until golden brown, turn the pancake over with the filling facing down, fry for a couple more minutes, and use a spatula to transfer the pancake to a plate

It is with great pleasure that I offer you an incredibly simple recipe for the most delicious pancakes. And I advise you to bake them as quickly as possible - I assure you that everyone will definitely like this dish and you will definitely want to cook such pancakes more than once. Strictly speaking, these are filled pancakes that turn out to be quite thin, surprisingly tasty, aromatic and appetizing.

You can use any products you like as a baking dish; in any case, the dish will be wonderful. Baking such pancakes is absolutely simple, and the result is excellent the first time. They are great for dinner with a fresh vegetable salad or can be served as a snack any time of the day.

Ingredients:

• 500 ml milk
• 2 raw eggs
• 140 – 150 g wheat flour
• 3 g sugar
• 3 – 5 g salt
• 20 – 30 ml vegetable oil + for frying

for baking:

• 100 g champignons
• 100 g smoked sausage
• 1 medium onion
• greens (dill)

Cooking method

Beat eggs with salt and sugar, mix with warm milk and add sifted flour in parts. Mix the pancake dough smooth and homogeneous with a whisk until the lumps disappear, and at the very end add vegetable oil.

The most important thing in baking is thin slicing of all ingredients; for this you can use special graters or vegetable slicers. Chop the champignons into slices and fry for literally 5 minutes so that they become soft and pliable. We cut the sausage into small pieces, the onion into thin rings or half rings, and chop the greens.

Pour some dough into a pre-greased and heated frying pan and

spread the baked goods in an even layer.

In the old days in Rus', pancakes with seasoning were especially popular. For baking, finely chopped ready-made products are usually used: chopped eggs, boiled or fried mushrooms, fried onions, cottage cheese, minced meat, fresh apples, in general, everything that the housewife’s imagination is capable of and that is currently on hand.

There are several ways to prepare the roast:

• A thin layer of dough is poured into the frying pan, the filling is laid out on top of it, a thin layer of dough is poured on top again, and when the bottom side is ready, the pancake is turned over and fried on the second side.
• The filling is laid out on the bottom of the frying pan (for example, a thin layer of salted fish), the dough is poured on top and then baked like a regular pancake.
• Or a simplified option - mix the baked mixture into the dough and bake regular pancakes (this could be, for example, chocolate drops or finely chopped apples)

Pancakes with pickled cucumber and cheese

• Milk - 150 ml;
• Water - 250 ml;
• Egg - 2 pcs., Sugar - 1 tbsp;
• Salt - ¼ tsp;
• Sunflower oil - 2 tbsp;
• Flour - 200 g;
• Gherkins, pickled - 2-3 pcs.,
• Cheese cheese - 70 g,
• Fresh parsley (leaves only) - 1 bunch;
• Sour cream - for serving.

Break the eggs into a bowl, add salt and sugar, and beat with a whisk.

Pour in warm milk, water, vegetable oil, stir.

Add flour to the liquid ingredients and mix with a whisk.

Cut the gherkins into thin slices, crumble the cheese with your hands, chop the parsley leaves.

Heat the frying pan well, grease it with vegetable oil, pour in a thin layer of dough, immediately place cucumber slices, feta cheese and herbs on top of the dough. Lightly pour more batter on top, shaking the pan, spreading evenly.

Fry over medium heat until golden brown, turn the pancake over with the filling down, fry for a couple more minutes, and use a spatula to transfer the pancake to a plate.

Serve immediately with sour cream.

Pancakes with apples and cinnamon

• Milk - 100 ml;
• Apples (small) - 2 pcs.;
• Egg - 2 pcs.;
• Salt - a pinch;
• Baking soda - 0.5 tsp;
• Sugar - 0.5–1 tbsp;
• Cinnamon - 1/3 tsp;
• Flour - 120 g;
• Vegetable oil - for frying.

Peel the apples, grate them on a coarse grater, and put them in a cup.

Break two eggs into a cup with apples, mix with a whisk, add salt, sugar, soda, cinnamon and mix again.

Pour milk into a cup, add flour, stir, the dough should have the consistency of thick sour cream.

Let the dough rest for 10–15 minutes. Heat a frying pan, pour in vegetable oil to cover the bottom by 0.5 cm, fry the pancakes on both sides until golden brown.

These pancakes are good served with sour cream, jam or honey.

Pancakes with chocolate topping

• Kefir - 250 ml;
• Egg - 1 pc.,
• Butter (melted) - 30 g;
• Chocolate drops (or chopped chocolate bar) - 50–70 g;
• Baking powder - 1.5 tsp;
• Baking soda - 0.5 tsp;
• Salt - ¼ tsp;
• Sugar - 2 tbsp;
• Vanilla sugar - 1 sachet;
• Flour - 120 g;
• Ghee, honey, ice cream - for serving.

Pour flour, baking soda, baking powder, salt into a cup and mix.

In a separate bowl, whisk the egg, sugar, vanilla sugar, and melted butter at room temperature.

Add room temperature kefir to this mixture (if the kefir is from the refrigerator, you can heat it in the microwave for 10–15 seconds and stir).

Pour the liquid ingredients into the flour, mix the dough carefully with a spatula. Pour chocolate drops into the dough and mix again.

Try not to knead the dough for a long time so that it does not become liquid; if there are a few lumps in the dough, that’s okay.

Heat the frying pan well, reduce the heat to medium, grease the pan with vegetable oil and bake the pancakes.

Fry first on one side for 2–4 minutes until golden brown and until bubbles appear on the surface of the dough, turn over and fry for another 2–3 minutes.

Brush hot pancakes with melted melted butter (or butter), pour honey, put a scoop of ice cream on top and serve immediately!

Yeast pancakes with salted salmon and dill

• Milk - 500 ml;
• Dry yeast - 1.5 tsp;
• Egg - 1 pc.;
• Sugar - 1 tbsp;
• Salt - 1 tsp;
• Vegetable oil - 3 tbsp;
• Flour - 250 g;
• Lightly salted salmon - 100 g;
• Dill - 30 g.

Pour 100 ml of warm milk into a bowl, add 1.5 tsp. dry yeast, 1 tbsp. sugar, 1 tbsp. flour - mix everything until smooth, cover with a plate and leave for 20 minutes to activate the yeast.

A foamy “cap” should rise from the top.

In a larger bowl, whisk 400 ml of warm milk, 1 egg, 1 tsp. salt and 3 tbsp. vegetable oil.

Pour in the risen yeast and stir.

Add flour and stir well.

Cover the cup with the dough with a lid, put it in a warm place to rise twice, about 1 hour.

Cut the fish fillet into small cubes, finely chop the dill and mix.

Heat the pan well, grease with vegetable oil, pour in the dough, put 2 tablespoons of filling on top, fry the pancake until golden brown on the bottom, turn over and fry for another 1-2 minutes until cooked.

Pancakes with eggs and green onions

• Milk - 500 ml;
• Egg - 3 pcs.;
• Sugar - 1 tbsp;
• Salt - 1 tsp;
• Vegetable oil - 2 tbsp;
• Flour - 170 g;
• Boiled egg - 3 pcs.;
• Green onion - 30 g;
• Salt - a pinch.

Break 3 eggs into a cup, mix with a mixer, pour in milk, 1 tbsp. vegetable oil, add salt, sugar - beat again with a mixer.

Add flour, stir until smooth.

To bake, cut the eggs into cubes, finely chop the green onions, add a pinch of salt, and stir.

Heat the frying pan well, grease with vegetable oil, pour in a thin layer of dough, put the filling of eggs and onions on top, about 1-1.5 tbsp.

Lightly pour more batter on top, shaking the pan, spreading evenly.

Fry over medium heat until golden brown, turn the pancake over with the filling facing down, fry for a couple more minutes, and use a spatula to transfer the pancake to a plate

Pancakes are a traditional dish of Russian cuisine. They were prepared several centuries ago and are still prepared today. How can you refuse a delicacy that has so many variations and is liked by everyone, without exception.

Today we will learn how to bake pancakes, but not simple ones, but with seasoning, which is what will be discussed in my article.

What kind of dish is this, and how does it differ from filled pancakes? The coating is located inside the pancake; it gets there during baking, and is not wrapped, as happens when preparing a regular dish.

Pancakes have an original appearance and have an excellent taste, which depends on the filling they contain.

The variety of baked goods is legendary; the recipes are so varied that it is simply impossible to describe them in one article. Each housewife can invent her own recipe and use it in her kitchen.

Recipe: Pancakes with apple sauce

Old Russian recipes for tasty and satisfying dishes are safely returning to our tables. The ease of preparation and availability of ingredients cannot but delight modern housewives, and they enthusiastically get to work inventing new recipes.

You will find out very soon what pancakes are, this science is not so complicated. The recipe that we will now analyze contains apples, but you can replace them with other fruits.

Choose them to your taste; at the height of the season, it becomes much easier to diversify the menu and pamper your family with a healthy dish.

The main thing is to stock up on the necessary ingredients: 0.7 liters of milk; 4 eggs; Art. spoon of sugar; 2 cups flour; a pinch of salt; 3 tablespoons butter; 5 apples and vanilla sugar.

Start preparing the dessert by sifting the flour, it should be saturated with oxygen. This is responsible for the soft texture that we all love about pancakes. Then:

1. Separate the yolks from the eggs and beat them with milk, salt and granulated sugar.
2. Melt the butter and pour into the dough.
3. Add the pre-sifted flour little by little to the remaining ingredients along with vanilla sugar, whisking the mixture all the time. Things will go much faster if you have “helpers” in your kitchen that work from the mains. It will be much easier to beat the dough with a mixer, so you should not skimp on such an invention. Once you buy a mixer, you will relieve yourself and prepare pancakes in a hurry.
4. Beat the egg whites, adding a pinch of salt.
5. Carefully stir the protein foam into the dough; it will act as a leavening agent.
6. Prepare the apples. They need to be washed, dried and peeled. Using a knife, remove the seed capsule and cut the fruit into thin slices.
7. To prevent apples from browning, sprinkle them with lemon juice. Place several apple slices on the bottom of a hot frying pan, greased with oil, and pour over the pancake mixture.

It should completely cover the fruit so that later the pancakes do not tear when turning over. Do not use a lot of apples at once, otherwise the pancakes will turn out too fragile and will tear.

You will find recipes for pancakes with apples on my website, this time you will have to master the science of preparing a slightly different dish. You will like pancakes with apples baked inside the first time, the main thing is to bake them well on all sides.

Cook the pancakes on one side for a few minutes; monitor the intensity of the color by lifting the pancakes with a spatula. Turn the pancakes with sweet toppings very carefully, do not allow them to break through.

Place the finished pancakes with apple sauce on serving plates and sprinkle with powdered sugar. Serve pancakes with compote, tea or another drink that is popular among your loved ones.

Recipes for dough for pancakes with seasoning can be very diverse. When starting to prepare the dish, sift the flour and measure all the ingredients with a measuring cup or spoon.

If the bake was intended to be salty, then do not put a lot of granulated sugar into the mixture on the pancakes. Below are recipes for the most common fillings in the form of baked goods; you can always choose the appropriate option for yourself.

Recipe: Porcini mushroom bake

Pour 100 g of dried porcini mushrooms with water or milk. Set aside for 5 hours, then drain the liquid and squeeze the mushrooms with your hands.

Cut the mushrooms into small pieces, fry in vegetable oil along with onions. Salt the finished filling and season with ground black pepper.

Pound the dough onto the pancakes and, scooping a portion with a ladle, pour in the seasoning that is in the frying pan.

No dry porcini mushrooms? No problem. Oyster mushrooms or champignons are suitable; they need to be cut into thin strips and fried with onions.

Pancakes with minced meat

Boil the meat and pass through a meat grinder. Cut two onions into cubes and fry in a frying pan.

As soon as the onion becomes transparent, add the minced meat and simmer the filling over low heat for several minutes. Add salt and pepper, and dried herbs if desired.

Bake pancakes with meat sauce from the dough, recipes for which you will find on my website. Spread the baking mixture evenly over the bottom of the frying pan, pour in the dough and after a few minutes turn the pancakes over to the other side.

Recipe: Pancakes with boiled eggs

Boil a few hard-boiled eggs. To make them easier to peel, place them in a container with cold water and keep them there until they cool completely.

Place the peeled eggs in a deep plate and mash with a fork (as in the photo). You can fry the roast in butter, or you can do without it. Don't forget to pepper and add salt to taste.

The recipe is ready and can be used to prepare delicious pancakes for breakfast or lunch.

But these are not all my recipes, and now I want to invite you to cook pancakes with vegetable topping.

Pancakes with cheese topping

Pound the pancake dough. Grate any hard cheese on a coarse grater. Pour a portion of the dough into the frying pan and distribute it evenly over the entire bottom. Top with cheese and fill with the next portion of dough.

Bake pancakes with cheese sauce until cooked on both sides.

Vegetable roast

Peel the pumpkin, carrots, celery root and finely chop. You can grate the vegetables using a grater with large holes, so you will cope with the task of chopping much faster.

For those who like spicy foods, I suggest using onion for baking; chop it finely and fry until slightly golden brown. Now mix all the ingredients together, add salt and pepper, and prepare pancakes with vegetable sauce.

Finely chop the cabbage, carrots and bell peppers and fry in vegetable oil (see photo). You can add tomatoes, zucchini and eggplant to enrich and diversify the taste of the finished dish.

Everyone has their favorite vegetables, so use them to make vegetable pancakes. By the way, fresh herbs will also come in handy; they need to be finely chopped with a knife and added to the fried vegetables.

There are many variations of vegetable roasts. You are given the opportunity to come up with your own recipes and surprise your family and friends with your culinary skills.

Sweet bake

Along with apples, use other fruits that are in season. Apricots, peaches, quinces, plums, and pears are suitable. In short, everything that grows in your garden or bought at the market. Wash the fruits thoroughly and cut into very thin slices.

Stack pancakes with sweet topping on a platter, spreading each one with sour cream or whipped cream (see photo).

As a result, you will enjoy the taste of a wonderful dessert with fruity notes. Invite your friends over, they will definitely appreciate your efforts.

Features of preparing pancakes with seasoning

Due to the fact that the pancakes are soft and elastic, you can easily wrap them in a tube or fold them into an envelope. This serving will look great on portioned plates decorated with sauce.

For a cake where the role of the cake layer is played by pancakes with a fruit topping, I recommend layering it with jam, preserves, and cream. Cottage cheese grated with powdered sugar will help make the dessert more healthy.

This filling is applied to the pancakes in a layer of several millimeters and smoothed out with a spatula. How many layers your cake will have is up to you. Before serving, bake the dish in the oven at low temperature.

If you cooked pancakes with vegetable sauce, eggs, mushrooms or meat, then it would be more appropriate to make a cake filled with minced meat mixed with a raw egg.

Serve the dish with mushroom or cheese sauce. The dish will be complemented by a decoration of herbs and grated cheese.

My video recipe