Pancakes with egg

Name: Pancakes with egg
Total time: 30 min
Yield: 1
Cuisine: Russian
Ingredients: Wheat flour for baking - 200 g; Chicken egg - 180 g; Kefir - 250 g; Vegetable oil - 25 g; Salt - 5 g; Baking soda - 2 g

Cookinero 3 Aug 2025

1930

This breakfast is a quick and tasty one. Fragrant pancakes with egg are prepared quickly and easily. They taste like freshly baked pies with egg, but the dough for them is prepared much faster and easier. You can eat them for breakfast or use them as a snack.

How to cook Pancakes with egg

Step 1

Cut the boiled eggs, mix it with flour and kefir.

Step 2

Add salt, sugar and soda to the resulting mass. Mix everything well.

Step 3

Heat a frying pan and grease it with a thin layer of vegetable oil. Using a ladle, carefully place the pancakes of any shape on the frying pan. Fry for a minute on each side.

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

Can I substitute kefir with another ingredient if I don't have it?

Yes, you can use buttermilk, plain yogurt, or even milk mixed with a little lemon juice or vinegar as a substitute for kefir. The texture might vary slightly, but the pancakes will still turn out delicious.

How long can I store these pancakes, and what's the best way to reheat them?

Store the pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or briefly in the microwave for about 20-30 seconds.

Can I make these pancakes gluten-free?

Absolutely! Swap the regular flour for a gluten-free flour blend. Just ensure the blend contains a binder like xanthan gum if it’s not already included.

What can I serve with these pancakes to enhance the meal?

These pancakes pair well with sour cream, fresh herbs like dill or chives, or even a light salad for a balanced meal. A dollop of yogurt or a sprinkle of cheese also works great.

Can I freeze these pancakes for later use?

Yes, these pancakes freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat in a toaster or oven for best results.

How can I make these pancakes lower in carbs?

For a low-carb version, substitute the flour with almond flour or coconut flour and reduce or omit the sugar. Keep in mind the texture will be denser.

What’s the best way to ensure the pancakes don’t stick to the pan?

Make sure your pan is properly heated and evenly greased with oil before adding the batter. A well-seasoned cast-iron or non-stick pan works best.

Can I add other ingredients to this recipe for extra flavor?

Certainly! Chopped herbs, grated cheese, or even finely diced veggies like spinach or bell peppers can add a flavorful twist to your pancakes.

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