Pancakes stuffed with egg

Name: Pancakes stuffed with egg
Total time: 40 min
Yield: 3
Cuisine: Russian
Ingredients: Milk - 500 g; Chicken egg - 120 g; Wheat flour for baking - 200 g; Vegetable oil - 17 g; Butter - 20 g; Sugar - 8 g; Chicken egg - 120 g; Salt - 7 g; Hard cheese - 100 g; Green onions - 30 g

Cookinero 16 Apr 2025

5610

Pancakes stuffed with egg and green onions are a good solution for a hearty breakfast. The recipe is simple. To make the filling aromatic and piquant, add hard cheese. When choosing quality cheese, pay attention to the packaging: it should not have the inscription "cheese product". Give preference to cheese made according to the GOST standard. Pancakes stuffed with egg can be prepared without a dairy product, and add fresh tomato and garlic to the filling.

How to cook Pancakes stuffed with egg

Step 1

Prepare the pancake dough. Beat 2 eggs into warm milk, add sugar. Beat well and pour in flour. Stir and add vegetable oil. Heat the frying pan and bake thin pancakes.

Step 2

Prepare the filling. Combine the cheese, onion and eggs, add a little salt and mix.

Step 3

Stuff the pancakes. Put the filling in the middle of the finished pancake and roll the pancake into an envelope. Lightly fry the pancakes with the filling in butter.

Pancakes stuffed with egg - FAQ About Ingredients, Baking Time and Storage

Can I use a dairy-free milk alternative for the pancake batter?

Yes, you can substitute the milk with almond, soy, oat, or any other dairy-free milk. The texture may vary slightly, but the pancakes will still turn out delicious.

How can I make this recipe gluten-free?

Replace the regular flour with a gluten-free flour blend or almond flour. Ensure all other ingredients are gluten-free certified for best results.

What can I use instead of cheese in the filling?

You can substitute the cheese with mashed avocado, ricotta, or a plant-based cheese alternative for a different flavor or dietary preference.

How long do the stuffed pancakes last in the fridge?

Store them in an airtight container for up to 3 days. Reheat in a pan or microwave before serving.

Can I freeze these pancakes for later?

Yes, place them in a single layer on a tray to freeze, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw and reheat in a pan.

What’s the best way to reheat stuffed pancakes?

For crispiness, reheat in a skillet with a little butter. For convenience, microwave them covered for 1-2 minutes.

Are there any low-carb alternatives for the pancake batter?

Try using coconut flour or a keto pancake mix, and reduce the sugar or use a sugar substitute.

Can I make the pancakes ahead of time and stuff them later?

Absolutely! Prepare the pancakes in advance, store them layered with parchment paper, and stuff them when ready to serve.

What are some good side dishes to serve with these stuffed pancakes?

Pair them with a fresh green salad, roasted vegetables, or a light soup for a balanced meal.

How can I make the filling creamier?

Add a tablespoon of sour cream or Greek yogurt to the filling mixture for extra creaminess.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Total Reviews:

Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.

Cookinero

Light salmon roll

Omelette with cherry tomatoes and cheese

Rice sponge cake

Spaghetti with shrimps in creamy garlic sauce

Cabbage with champignons

Beef Stroganoff with Mushrooms and Cream