Pancakes without filling. TOP 10 unusual recipes

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Maslenitsa: pancake recipes for every taste. Part 1

If you have invited your friends for pancakes and don’t know how to surprise them, we have prepared 10 original recipes especially for you.

Pancake pie with cottage cheese, prunes and walnuts

For the test:

250 g flour,
600 ml milk,
2 eggs,
1 tbsp. spoon of sugar,
vegetable oil for greasing the pan,
salt to taste.

For filling:

300 g fat cottage cheese,
100 g shelled walnuts,
100 g pitted prunes,
100 g fat sour cream,
2 tbsp. spoons of honey,
200 g cherry jam or marmalade,
1 packet of fruit jelly,
berries for decoration.

Knead the dough:

Mix eggs, salt and sugar well, add half the amount of cold milk, add flour and beat with a pastry whisk until smooth, adding the remaining milk periodically. Strain the finished batter through a sieve. Bake pancakes in a greased and well-heated frying pan.

Preparing the filling:

Grind prunes and walnuts in a blender. Sprinkle with 2 tablespoons nuts for garnish. Mix cottage cheese, sour cream, prunes, walnuts and honey well.

Line the inside of a round pan larger than the pancakes with cling film. Line pancakes around the edges of the pan in a circle, so that approximately 1/3 of the pancake extends beyond the side of the pan. Place the pancake on the bottom of the pan. Then evenly distribute the curd filling over it, cover with a pancake, spread it with cherry confiture or jam. In this way, lay out layers to the top of the form, alternating fillings. Finish with a layer of confiture or jam. Close the pie with the free edges of the side pancakes, cover the pancakes with the edges of the film. Place in the refrigerator (but not in the freezer!) for 2-3 hours. Before serving, remove the pie from the pan, turn it over and place on a plate. Sprinkle berries and nuts on top.

Thin pancakes with holes for 0.5 liters of milk

Thin pancakes with holes for 0.5 liters of milk turn out very beautiful and delicate. The ingredients for such pancakes are simple, but a pancake or cast iron frying pan will greatly speed up the process and keep the delicacy intact. Time to get out your favorite jam! It will be very tasty!

Portions: 2

Cooking time: 20 min.

Ingredients:

Milk – 0.5 l.
Flour – 300 gr.
Egg – 2 pcs.
Sugar – 1-2 tbsp. l.
Salt – 0.5 tsp
Oil (vegetable) – 2 tbsp. l.
Butter (butter) – 20 gr.

Cooking process:

Pour all the flour into a deep container and pour in half of the total amount of milk. Mix everything well.
Add salt, sugar and beat in eggs. Also add vegetable oil to the dough and mix all ingredients well.
Add the remaining milk and lightly beat the mixture until smooth. The consistency of the dough should be quite liquid; the thinness of the pancakes depends on this.
Read also: How to cook minced catfish cutlets
We will fry pancakes in vegetable oil. Heat the pan and grease it well. We pour the dough with a ladle, try to evenly distribute it over the surface and not take too much dough at one time.
Fry each pancake until it becomes slightly browned. Then turn it over and fry on the other side. We do this with all the dough.
Grease the pancakes with butter.

Tip: If the pancakes tear during frying, just add a little flour. Conversely, if your pancakes are too thick, pour more milk or water into the dough.

It's time to set the table! Bon appetit!

Moroccan version of pancakes

Porous and airy, but at the same time pale and surprisingly tender.
This is how the most unusual pancakes on the African continent are made, called bagrir. The exotic dessert is served in a sauce made from honey and butter. On this topic:

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But to get a luxurious test:

mix 40 g of wheat flour and 250 g of semolina;
season with salt and 2 tbsp. l. powdered sugar;
add dry yeast (1 tsp);
pour in water at room temperature (500 ml);
beat with a mixer until smooth;
add baking powder (2 tsp);
beat again.

Some suggest using yolks (2 pcs.) to give the dough viscosity and a special taste.

The resulting mass is left for 30-40 minutes to activate the yeast. After this, the contents are mixed again in the mixer for a minute. The consistency should be like liquid sour cream. Next, Moroccan pancakes are baked in a hot frying pan. A small amount of dough is poured onto the surface and wait until the pancake dries. However, it is not turned over, but removed in the same position.

During baking, bubbles should actively appear on the pancake. If this does not happen, then the dough is too thick. Then the mass is diluted with milk or water.

Plus, this rare pancake recipe uses an unusual sauce. Dissolve butter (50 g) and honey (7 tbsp) in a saucepan. The resulting syrup is poured over hot bagrir pancakes.

The dessert is served with sour cream or a piece of soft cheese. It is recommended to decorate the dish with mint leaves or strawberries, blackberries or blueberries.

Delicious pancakes with milk and water

Pancakes with milk and water are a variation of the classic Russian dish. They are in no way inferior in taste to pancakes cooked with milk. This means you need to fry more to please your family with a sweet treat!

Portions: 4

Cooking time: 30 min.

Ingredients:

Milk – 1 tbsp.
Water – 1 tbsp.
Flour – 1 tbsp.
Egg – 2 pcs.
Sugar – 3 tbsp. l.
Salt – 0.25 tsp.
Vegetable oil – 2 tbsp.

Cooking process:

To make the pancake dough homogeneous, it is better to prepare products at the same temperature.
Mix together eggs, granulated sugar and a little salt. Lightly beat the mixture with a fork or whisk.
Now add the liquid ingredients: half the mass of water and milk.
Gradually add flour and stir. You can use a mixer to better break up the lumps.
Add the remaining milk and water.
Heat the frying pan, grease it with vegetable oil and pour in the first portion of dough. The mixture needs to be well distributed in the pan to form a thin round pancake.
When all the pancakes are ready, you can coat them with butter on top.

Bon appetit!

Pancakes with strawberries and sour cream

Pancakes with strawberries and sour cream are a very tasty, aromatic, truly summer breakfast. Strawberries are added not only to the filling, but are also part of the pancakes themselves. How nice it is to eat a couple of these incredibly delicious pancakes in the morning with a cup of aromatic tea. I was preparing a small portion of pancakes for my daughter for an afternoon snack and I ended up with 7 pancakes. You can, if desired, increase the amount of ingredients by 2-3 times.

Will need

milk – 250 ml;
wheat flour – 170 g;
egg – 1 pc.;
soda – 0.3 tsp;
salt – 0.3 tsp;
strawberry jam (or strawberries, grated with sugar, in a ratio of 1:2) - 2 tbsp. l.;
sunflower oil – 1.5 tbsp. l.

For filling:

strawberries – 150 g;
sugar - to taste;
sour cream – 2 tbsp. l.

Preparation

Pour some of the room temperature milk into a bowl and add the egg. Also add strawberry jam (jam is essentially fresh strawberries ground with sugar in a 1:2 ratio). Beat the mass well, adding salt and soda. Then add flour and stir again.

Add the remaining milk.

Then pour in sunflower oil, stir and leave the dough for 15 minutes for the gluten to swell.

The dough will be pourable, but not very thin. However, if you like thinner pancakes, you can add a little water to the dough and stir. Heat the frying pan well, grease it a little with oil before frying the first pancake and pour a ladle of dough into the center, holding the frying pan at an angle so that the dough is distributed evenly.

Fry each pancake over medium heat. As soon as the bottom is browned, turn the pancake over and fry on the other side.

Wash and dry the strawberries, cut into pieces, sprinkle with sugar and add sour cream, mix.

Place a couple of spoons of the strawberry and sour cream mixture on the edge of the pancake, then roll it into a tube.

Pancakes with strawberries and sour cream can be served immediately, topped with strawberry jam.

Fluffy yeast pancakes with milk

Yeast pancakes made with milk turn out very fluffy and nutritious. And if you prepare curd or berry filling for them, you can enjoy an excellent dessert. The children will be delighted!

Portions: 6

Cooking time: 2 hours 30 minutes.

Ingredients:

Milk – 500 ml.
Dry yeast – 10 gr.
Sugar – 2 tsp.
Butter (butter) – 1 tbsp. l.
Wheat flour – 250 ml.
Water – 125 ml.
Egg – 1 pc.

Cooking process:

Dissolve the yeast in half a glass of warm water and add a little sugar. Enter 250 ml. flour, stir and cover the glass with a wet towel. Send the yeast to the warmest place in the kitchen and leave for an hour.
Break the egg and separate the yolk from the white. Grind the yolk with granulated sugar.
Knead the finished dough and add the yolk mixture to it.
Melt the butter and also add to the dough.
Add the second part of the flour and warm milk. The consistency of the dough should resemble liquid sour cream, so that it spreads well.
Place the dough in a warm place again. It should increase in volume.
Now beat the whites.
Add the whipped egg white to the dough and mix gently. Let it brew for another 20 minutes.
Pour the first portion into a heated frying pan with a ladle and fry until golden brown. The pancakes should rise.

Bon appetit!

Pancakes royal style

For pancakes:

3/4 tbsp. wheat flour
2 tbsp. cream (20%)
200 g butter
5-6 egg yolks
1 tbsp. Sahara

Preparing pancakes: Grind egg yolks with sugar and add to softened butter. Dilute flour with cream (1 tbsp.). Whip the remaining cream and, stirring constantly, bring to a boil; Continuing to stir, cool them. Combine everything and bake the pancakes (you should carefully remove them from the pan, it is better to turn it over). Grease the finished pancakes with butter. You can spread it with jam, marmalade, or sprinkle with lemon juice and sprinkle with powdered sugar. Greek pancakes For pancakes: 150 g flour 1/2 tsp. salt 200 ml milk 100 ml cream 2 eggs 60 g butter 300 g feta cheese 4 pickled green pepperoni 300 ml yogurt 1 tbsp. l. chopped dill lemon juice Preparing pancakes: Mix flour, salt, milk, cream and eggs. Stir in 40 g butter. Leave for 15 minutes. Mash the feta. Cut the pepper into thin rings. Mix with yogurt and dill. Salt and pepper. Bake pancakes in the remaining butter. Place the finished pancakes on a plate and keep in the oven preheated to 70 degrees. Place the filling on the pancakes, roll into tubes and decorate, if desired, with ground paprika, herbs or dill inflorescences.

Step-by-step recipe for thin pancakes with sour milk

Pancakes made with sour milk are thin and quite elastic, which means they will not tear when frying. They can be served separately or filled with original filling. They are quick to prepare and delicious to eat! This dish will definitely make your morning good.

Portions: 6

Cooking time: hour

Ingredients:

Flour – 300 ml.
Egg – 3 pcs.
Milk (sour) – 550 ml.
Sugar – 3 tbsp. l.
Vegetable oil – 4 tbsp. l.

Cooking process:

Break the eggs and mix with 2 tablespoons of sugar. Beat until light foam appears.
Add a little milk and mix again.
Sift the flour and then gradually add it to the mixture of milk and eggs.
Add the remaining amount of milk and mix until smooth.
Add two tablespoons of vegetable oil and also mix.
Heat a frying pan and grease it with vegetable oil. Bake the pancakes until they are nicely browned.

Bon appetit!

Pumpkin pancakes with apples

I suggest you bake pancakes from pumpkin puree. Pieces of apples are added to the dough, which give the pancakes a special charm. Pumpkin pancakes turn out incredibly tasty and your family will definitely like them. This is a great breakfast or afternoon snack.

Will need

9 tbsp. l. wheat flour;
5 tbsp. l. pumpkin puree;
2 eggs;
2 apples;
350 ml milk;
0.5 tsp. soda;
3 tbsp. l. Sahara;
80 g butter;
vegetable oil for frying;
powdered sugar for serving.

Preparation

Cut the peeled apples into small cubes.

To prepare pumpkin puree, you need to peel and seed the pumpkin, cut into cubes, bake until soft in the oven or microwave, and grind, for example, using a blender until a smooth puree is obtained. Beat eggs with sugar, add melted butter and pumpkin puree, mix. Then add cinnamon and chopped apples.

Mix flour with soda and add to the dough, mix. Pour in room temperature milk little by little and mix thoroughly.

Grease the pan with oil and fry the pancakes on both sides until golden brown. When the pumpkin pancakes have cooled slightly, sprinkle them with powdered sugar.

A simple recipe for sweet pancakes with milk

Sweet pancakes with milk are a good start to a new day! Tasty and delicate, they will be an excellent addition to tea. This delicacy will definitely lift your spirits and energize you for the day!

Portions: 15

Cooking time: 25 min.

Ingredients:

Eggs – 3 pcs.
Milk - Art.
Water – st.
Sugar – 3 tbsp. l.
Flour - Art.

Cooking process:

Mix water and milk in a separate bowl, add eggs to it, and then add salt and sugar to the mixture.
Sift the flour into the prepared mass through a strainer and stir all the lumps well.
Heat the stove and greased frying pan. Use a ladle to pour out the first part of the dough for the first pancake. Spread it over the entire surface. And fry until golden brown.

Oatmeal with cottage cheese

Will need

egg – 2 pcs.;
oat flakes – 2 tbsp. l.;
bran – 1 tbsp. l. (can be replaced with 1 tbsp oatmeal);
cottage cheese – 2 tbsp. l.;
salt - a pinch;
vegetable oil – 1 tbsp. l.

Preparation

Beat the eggs into a deep bowl and add a pinch of salt. Using a whisk or using a mixer, beat lightly.

Add oat flakes (small or large - it doesn’t matter) and bran. You can use any bran: wheat, flax or milk thistle, or you can add another tablespoon of oatmeal instead.

Mix the mixture a little and add cottage cheese.

Mix the resulting dough thoroughly.

Heat a frying pan, grease it with vegetable oil, reduce heat to medium and immediately add the prepared oatmeal pancake dough. The dough will be medium thick, so it is better to smooth it over the surface of the pan with a fork.

When the top of the oatmeal sets (this will take 2-3 minutes), turn it over to the other side and fry for another 1 minute.

Place oatmeal, prepared with cottage cheese, on a dish and serve immediately. If desired, you can supplement it with any filling: honey, jam, fruits or berries. To do this, you need to put the filling on one half of the pancake and cover it with the other half on top.

A hearty, tasty and healthy breakfast in 5 minutes at your desk.

Bon appetit! Make your loved ones happy!

Thick and fluffy pancakes with milk

Thick pancakes made with milk turn out very fluffy and porous. They are perfectly soaked in jam or syrup, and are also good for filling. Simply an amazing delicacy!

Portions: 4

Cooking time: 20 min.

Ingredients:

Egg – 2 pcs.
Sugar – 2 tbsp. l.
Flour – 300 gr.
Milk – 300 gr.
Baking powder – 2.5 tsp.

Cooking process:

Mix eggs with sugar and beat.
Sift the flour through a strainer. To do this, take a larger container and add salt and baking powder to it.
Now combine the two masses into one and knead the dough. Let it thicken a little for 5 minutes.
Heat a greased frying pan and pour about two tablespoons of batter onto one pancake. Fry until golden brown and turn over.

Ready! Bon appetit everyone!

Oatmeal with cheese

Oatmeal with cheese is a tasty and satisfying dish that is perfect for breakfast. Such pancakes are included in the healthy nutrition menu. They are prepared very simply and from available ingredients. The dish should be served immediately, hot. The taste of the pancake is very interesting, I’m sure even non-oatmeal lovers will like it. I recommend trying it!

Will need

instant oatmeal - 4 tbsp. l.;
egg – 1 pc.;
milk (or water) – 60 ml;
salt - a pinch;
hard cheese – 30 g (in dough) + 20 g (for serving);
vegetable oil – 1 tsp.

Preparation

Pour the required amount of small instant oatmeal into a bowl. Add a pinch of salt, beat in an egg and pour in milk (or water) at room temperature.

Stir the resulting mass and leave for 5 minutes for the flakes to swell.

Grate 30 grams of cheese and add to the dough, mix.

Grease a frying pan with a thin layer of vegetable oil, heat it up and lay out the dough. Flatten the dough with a spatula or spoon, giving it a pancake shape.

Fry the oatmeal pancake over low heat for 2-3 minutes on each side.

Transfer the finished pancake to a plate and immediately sprinkle with grated cheese (the cheese should melt a little on the warm oatmeal pancake).

Serve very tasty and satisfying oatmeal pancake with cheese immediately after cooking with a cup of aromatic tea.

Recipe for making thin pancakes without eggs

Pancakes made with milk without eggs are moderately thin and elastic. Pancake dough without eggs is thicker, and therefore ideal for juicy fillings. Plus, they make an incredible layer cake. Surprise your family with an unusual delicacy!

Portions: 8

Cooking time: 30 min.

Ingredients:

Flour – 2 tbsp.
Milk – 900 ml.
Sugar – 3 tbsp. l.
Salt – ½ tsp.
Oil (vegetable) – 2 tbsp. l.
Butter (butter) – 65 gr.
Soda – ½ tsp.

Cooking process:

Choose a deeper plate; the amount of dough will be quite large. And let's start cooking.
Mix flour with half a liter of milk. Then salt and add sugar and soda.
Add vegetable oil to the finished mixture and mix well until smooth. Remove lumps as much as possible.
Heat the remaining milk and add it to the dough. Mix again.
We will fry the pancakes over low heat so that the dough bakes evenly. Turn over and fry the second side.
Ready-made pancakes can be coated with melted butter or served directly to the table.

Bon appetit!

Indian pancakes dosa - “daily bread” for residents of the land of contrasts

In Asia, bread is rarely served with meat. Hindus always have delicious dosas on their festive table or in their daily diet. However, the question arises of how to prepare unusual pancakes using ordinary ingredients.

This is not so easy to do, since you will need to knead a special dough:

white rice and lentils, 300 g of each ingredient, pour water overnight;
in the morning, the swollen grains are ground to form a liquid pulp;
add hot pepper, sugar (1/2 tsp) and salt (2 tsp);
leave in a warm place for another 10-12 hours.

Another exotic dough recipe. Milk (1 l) is heated, soda (1 tsp) is added and left for 5 minutes. Then add spices, flour (1.5 cups), vegetable oil (5 tbsp) and sugar (60 g). Fry in a hot frying pan.

Next, unusual pancakes are baked in butter. The filling for the dosa will be mashed potatoes (from 10 fruits), mixed with ginger and coconut flakes (3 teaspoons of each component). The resulting mass is slightly diluted with water and fried.

At the end, the pancakes are stuffed and put back into the frying pan to get a golden crust.

Be sure to add spices to the dosa batter. Ground coriander (2 tsp), a pinch of turmeric and asafoetida (1 tsp). Finely chopped parsley (20 g) and paprika will be useful in it.

Luxurious filling for Indian pancakes

As a filling, some use Adyghe cheese (or paneer) 600 g. Fry 1 tsp in vegetable oil (1-2 tbsp.) in a frying pan. black mustard (kalindzhi). Then add grated cheese, sugar and a pinch of black salt. Add flour (30 g) and water (150 ml) until the mixture is slightly liquid. All this is simmered for about 3 minutes and then the Indian dosas are assembled.

The listed unusual pancake recipes will be a godsend for real gourmets. In addition, with the help of such original delicacies you can easily surprise your family and friends, as well as win their respect.

With mushroom filling

The most delicate pancakes and aromatic mushroom filling will certainly delight all family members and guests. If you take ready-made boiled mushrooms, the cooking process will be much simpler; all that remains is to chop and fry them.

Ingredients:

975 g wheat flour;
10 g yeast;
90 ml vegetable oil;
800 g mushrooms;
550 g onions;
510 ml water;
65 g granulated sugar;
20 g salt.

Preparation:

Prepare the dough by mixing slightly warmed liquid, yeast, granulated sugar, a little flour and salt. Leave in a warm place until a foamy cap appears.
Carefully sort the mushrooms, rinse several times in cool water, boil (with the addition of salt and a pinch of citric acid). Drain the liquid, cool and chop into small cubes. Fry, don't forget to add a little oil.
Cut the onion into small cubes, fry separately, then mix with the mushroom mixture and adjust to taste with your favorite herbs and spices.
Pour the remaining flour into the prepared dough, you should get a dough with a consistency like kefir.
Fry the pancakes without turning them over.
Place the filling on the browned side, wrap each pancake in a neat envelope and fry in oil.

If there is no fasting or diet, you can beat the egg thoroughly, dip the envelopes in it and only then send it to fry in a frying pan.

A simple recipe for delicious vegan pancakes with vegetable filling

You can serve this yummy dish with anything; sweet sauces or your favorite vegetable fillings will turn simple vegan pancakes into a real holiday dessert or appetizing snack.

Ingredients:

485 g flour;
460 ml water;
45 g sugar;
10 g salt;
7 g soda;
55 ml refined oil.

Preparation:

Sift half the flour.
Dissolve salt and sugar crystals in water. After complete dissolution, add the prepared sifted flour. Add baking soda and stir with a spatula until all lumps disappear.
Pour in vegetable oil.
Take the remaining flour and add small portions (a spoon at a time) into the almost finished dough. You may need a little less, be sure to monitor the consistency.
Take a ladle of the dough required for one pancake and pour it into a pre-prepared frying pan (hot and greased with oil). Be sure to turn over, frying on both sides.

On the first pancake, see if there is enough liquid or flour, add if necessary.

Pancakes stuffed with apples

What can we say about such a delicacy - incredibly tasty, healthy and very, very simple! Kids especially like this delicacy. You can add a little raisins steamed in boiling water to the finished filling, which will give the pancakes a completely different taste.

Ingredients:

480 ml of water (can be replaced with mineral water, but then exclude soda from the recipe);
520 g flour;
8 g salt;
16 g soda;
40 ml vegetable oil;
300 g apples (preferably sour hard varieties);
75 g granulated sugar.

Preparation:

Pour half of the liquid into a separate container and combine it with a small amount of granulated sugar, flour, and salt.
Boil the remaining water, pour soda into it, and after thoroughly mixing, combine both masses. Pour in the oil.
Fry thin pancakes. You can simplify the process by frying only on one side, because then you will have to fry the wrapped products.
Prepare the filling - grate the apples (be sure to peel and remove the seed pods first), add the remaining granulated sugar and simmer in a thick-walled frying pan.
Place a little filling on each pancake and wrap it nicely in an envelope or triangle.
Fry in hot oil (be sure to turn over so that the wrapped pancakes are evenly coated with the crust).