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Thin pancakes for stuffing

Author
Cookinero 25 Oct 2022
22970
Thin pancakes for stuffing

These pancakes can be frozen if desired. To prevent thin pancakes from sticking together, line them with baking paper.

How to cook Thin pancakes for stuffing

Step 1

Thin pancakes for stuffing

Sift flour with soda and salt into a heat-resistant bowl, add sugar, mix. Pour in 500 ml of drinking water at room temperature and milk, knead so that there are no lumps. Bring 200 ml of drinking water to a boil and pour into the dough. Mix thoroughly until smooth.

Step 2

Thin pancakes for stuffing

Separately, beat the eggs with vegetable oil, pour into the dough and mix thoroughly again.

Step 3

Thin pancakes for stuffing

Heat a frying pan well, brush with oil only the first time and bake thin pancakes over medium heat, frying them well on one side so that the second side is completely dry. There is no need to flip these pancakes in a pan.

Step 4

Thin pancakes for stuffing

When all the pancakes are ready, start them: put the pancake on the work surface with the fried side up, put a spoonful of stuffing in the shape of a plump sausage on the edge closest to you. Wrap the edge of the pancake closest to you on the filling, then close it on both sides with the side edges and fold it into an envelope or roll. Fry the pancakes in oil on both sides under the lid until golden brown. Serve hot.

Thin pancakes for stuffing - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute all-purpose flour with gluten-free flour blend for a gluten-free version. Keep in mind that the texture may be slightly different and you might need to adjust the amount of liquid.
The uncooked batter is best used immediately. However, you can store it in the refrigerator for up to 24 hours. Whisk well before using, as some separation may occur.
Yes, you can freeze the cooked pancakes. Stack them with parchment paper between each one to prevent sticking. Thaw them in the refrigerator or microwave before filling and frying.
You can substitute vegetable oil with any neutral-flavored oil like canola oil, sunflower oil, or melted butter.
These pancakes are great with a variety of fillings, both sweet and savory. Consider using mashed potatoes with mushrooms, seasoned ground meat, cottage cheese with herbs, or sweet fillings like berries and cream cheese.
To halve the recipe, simply reduce all the ingredients by half. For example, use 250ml of water initially and 100ml of boiling water.
Make sure your pan is well-heated before pouring in the batter. While the recipe only calls for oiling the pan the first time, you may need to lightly oil it between pancakes if they are sticking.
Yes, you can make these vegan by substituting the milk with a plant-based milk alternative (like almond or soy milk) and using a vegan egg replacer according to the manufacturer's instructions. Ensure your filling is also vegan.
You can keep the stuffed and fried pancakes warm in a preheated oven at a low temperature (around 200°F or 95°C). Place them on a baking sheet in a single layer to prevent them from getting soggy.

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