How to cook pancakes in the oven with and without fillings, recipes with photos. Baked pancakes with meat Pancakes with meat in the oven with sour cream

Ingredients (For 8 or more people)

milk 0.5 l

flour 200 g

chicken eggs 2 pcs. + 2 pcs.

sour cream 1 tablespoon

sugar 1 tsp

salt 1 tsp

pork 500 g.

buns 100 g

onions (fried) 1 PC.

salt to taste

ground black pepper taste

mayonnaise 3-4 tablespoons

1. We bake pancakes, you can: take 200g. flour, 0.5 l. milk, 2 eggs, 1 tbsp. sour cream, 1 tsp. sugar, salt. Grind eggs with sour cream and sugar, salt, pour in a glass of milk and mix well. Add flour, stir again so that there are no lumps. Pour in the rest of the milk, stir the mixture. Heat a small skillet, brush it with a piece of unsalted bacon / butter and fry the pancakes, pouring the dough.

2. Cooking minced meat: 500 gr. grind pork in a meat grinder, add 2 eggs, 100 gr. rolls soaked in milk, 1 large fried onion, salt, pepper.

3. Bake pancakes. Grease each pancake with raw minced meat. Roll the pancake into a tube and put it in a roaster (it will give shape to the dish) or refractory dish, the bottom of which is generously greased with mayonnaise and covered with sheet-sheets without filling - 2-3 pcs. We spread in rows on top of each other, dipping each pancake into a beaten egg.

4. The result should be such a slide of pancakes. Cover the top with pancakes, but without filling. Grease with mayonnaise and bake in the oven over low heat 1:00 (I have 170-180 C)

5. The finished dish looks like a baked bird, very ruddy. Serve sliced ​​in portions.

Bon appetite!

When there is absolutely no time or desire to mess around with preparing dinner or breakfast, we resort to semi-finished products. If a high-quality product is not everything, it still needs to be "brought to mind", and today we will learn how to cook frozen pancakes in the microwave. We will find out how best to do this, how long to keep, and how to make them rosy and hot.

It seems that it will not be difficult to heat pancakes in the microwave, but there are secrets here too.

If the pancakes are not too frozen, in good quality, there is no ice on them and the semi-finished product is fresh, it will not be difficult to prepare it. Classic defrosting and subsequent cooking looks like this.

Step 1

We spread the required amount of pancakes on a plate and put in the microwave on the “Defrost” mode for 3 minutes.

It is better to spread them out in the form of a "snowflake" so that they diverge from the middle in different directions - so the defrosting will go not only faster, but more evenly.

Step 2

• Pour oil into the pan, wait for it to warm up well - 1-1.5 minutes and lay out the pancakes.
• Brown them on each side and put them on a plate covered with a napkin so that the excess oil is absorbed.

It is not worth keeping baked goods on high heat, it is necessary that the pancakes are well warmed up from the inside.

If crispy is not essential, cover them with a lid and add 1 tbsp. water, leaving to warm up over the smallest fire. This is especially true for pancakes with salty filling - this technique will make them juicier.

If you want them to preserve crunchiness, cover and, moreover, add water to them in no case - this will make the dough too soft.

But if the semi-finished product needs not only to be heated in the microwave, but also cooked until tender, it is worth acting as follows.

Making frozen pancakes step by step

1. After defrosting, when the dough is completely "gone" and the pancakes become soft and tender to the touch, we send them back to the microwave, to the usual cooking mode, setting the maximum power.
2. You need to put a small piece of butter on the pancakes - this is the key to successful pancakes in the microwave.
3. Be sure to cover the pancakes with a special microwave lid (if it is not there, then the plate with pancakes can be packed in a plastic bag).
4. We hold for 2-3 minutes and take it out.

Depending on the microwave, it is better to check the dish in the middle of cooking, because the features of the oven are such that it will first be cooked inside, not outside.

If your kitchen has an oven, then reheating and cooking frozen pancakes in the oven until cooked is even easier!

• Put the frozen pancakes on a small non-stick baking sheet or use any other form, but then grease it with oil.
• Put the pancakes in it directly in frozen form, cover with a few slices of butter.
• We set the temperature to 180 ° C and go about our business!

It will take about 20 minutes to prepare dinner or afternoon tea. The time it takes for the oven to heat up will take to defrost the pancakes, and then they will begin to brown.

Of course, it all depends on the stove and on which shelf - top or middle, we will place the delicacy, so it's better to watch and follow the preparation.

Put the finished pancakes on a plate and serve with sour cream, cream or fresh vegetables.

As you can see, it costs nothing to heat and cook frozen pancakes in the microwave or oven! The main thing is to try, and then you will be able to fill your hand and adapt to gadgets in your kitchen and semi-finished products of a particular manufacturer.

How to cook a recipe for pancakes with meat in the oven - a complete description of the preparation so that the dish turns out to be very tasty and original.

How to cook a delicious dish that everyone will like one hundred percent without special culinary skills? We offer you a win-win - meat pancakes. Hearty, simple and fast! Because half of the cooking process will be taken over by the oven, and you just need to bake ruddy pancakes and prepare everything for baking. If you do this ahead of time, then the entire cooking process is halved in time!

Ingredients for making baked meat pancakes:

• chicken eggs - 5-6 pcs.
• milk - 1 l
• wheat flour - 14-16 tbsp.
• sugar - 1 tablespoon
• salt to taste
• vegetable oil - 50 ml

• minced pork and beef - 0.5 kg
• onions - 2 pcs.
• carrots - 1 pc.
• salt, seasonings - to taste

• sour cream - 200 ml
• milk (water, broth) - 150 ml

Recipe pancakes with meat in the oven:

To begin with, it is necessary to prepare a pancake dough from a standard set of products for making pancakes. Traditionally, before cooking, all products are removed ahead of time from the refrigerator so that the eggs and milk are not too cold, and the flour is sieved through a sieve. The egg and milk mixture at room temperature will perfectly combine with the gluten flour, and our pancakes will not tear when baking. So, break the eggs and mix into a more or less homogeneous mixture.

Pour in milk, add salt and sugar to it. Since our pancakes will not be sweet, sugar is needed here only to balance the taste of the dough.

Add the sifted flour in small portions to the milk mixture, stirring occasionally. The ideal consistency of the pancake dough is "thick sour cream", without lumps. We are not in a hurry to bake pancakes, now it is necessary to give the pancake dough "rest" for at least half an hour.

Do not forget to add vegetable oil to the dough, and then when baking pancakes, you will not have to add it to the pancake maker or to the pan.

We will devote our free time to preparing the stuffing of minced meat and fried vegetables.

Chop onions (if possible, take two large onions) and fry until softened, amber-golden in color and sweetish aftertaste.

Add carrots to the onion, fry them together for another 3-4 minutes, stirring occasionally.

While the onions and carrots are cooled in the pan, the pancake dough is also ready: you need to bake small diameter pancakes (20-24 cm) from it.

Season the pork and beef with spices and herbs.

Mix with already cooled carrots and fried onions. By the way, it is not necessary to use onions and carrots, you can add any vegetables or herbs to the filling - pre-fried bell peppers, zucchini, spinach, etc. Mix the minced meat, now you can wrap it in pancakes.

Put 1-1.5 tbsp on the edge of the pancake. minced spoons.

Roll the rim and both sides of the pancake over the filling, then roll the meat roll.

Distribute all the meat filling over the pancakes.

Put the stuffed pancakes with meat on a deep baking sheet or in a mold, pour over with sour cream filling from milk and sour cream.

Bake for 35-40 minutes at 190 degrees.

Pancakes with meat baked in the oven are ready!

We prepare the necessary ingredients for the pancakes. Boil the meat beforehand.

In the meantime, prepare the pancake dough. Beat eggs with salt and sugar. Add the cream and gradually add the flour, stirring constantly with a whisk. Beat everything with a blender and add vegetable oil. Mix and leave the dough alone.

Cooking the filling. Grind the boiled meat with a blender.

Cut the onion into small cubes and fry until transparent for 7-8 minutes. Add the diced bell peppers and fry for a few more minutes. Finally, add the minced meat. Salt, pepper and stir. Cook for a few minutes and add chopped dill at the end.

Fry pancakes on both sides until tender.

Wrap the filling in each pancake (about 2 tsp), roll it up and put it in a baking dish.

Beat the egg with milk.

Pour the pancakes with the milk-egg mixture and put them in the oven for 20 minutes, preheated to 180 degrees.

Pancakes with meat are ready. Bon Appetit!

The most delicious pancakes with meat, a recipe with a photo

How to make delicious meat pancakes at home.

Pancakes with meat are a very famous dish in all countries of the world. Mostly they are served as a second course for lunch or dinner. Also meat pancakes go well with tea or coffee for breakfast. As for the filling, there are very, very many variations on the topic of its preparation, and each housewife has her own proven and favorite recipe for pancakes.

Pancakes with meat are always a winning option as they are delicious and hearty. They can also be prepared in reserve and placed in the freezer. And when necessary, take it out and heat it up in the microwave or fry it in a pan. And voila - you can have a delicious snack. And if you liked this recipe, I recommend another similar one, one of my favorite and most delicious - a recipe for pancakes with liver.

Everyone loves meat pancakes, especially men. Pancakes with meat are served both hot and cold. Top them can be sprinkled with herbs or grated cheese, pour sour cream or mustard. And as an addition to the pancake dish, simple vegetable salads or a variety of pickles can serve.

for making pancakes:

• 200 g flour;
• 2 whole eggs and 2 yolks;
• 100 g butter;
• 0.5 tsp salt;
• 700 ml of milk;
• a small piece of bacon for greasing the pan.

• 3 medium onions;
• 1 carrot;
• 2 eggs;
• 600 g pork;
• vegetable oil for frying;
• salt and pepper to taste.

Pancakes with meat recipe.

The pancakes will be very juicy if folded in envelopes, as all the meat juice will remain inside. And for this you need to prepare soft, thin and elastic pancakes. In this recipe, I will outline how to make thin pancakes with milk. And here you will find a more detailed recipe with step by step photos.

1. Prepare pancake dough. Combine all ingredients in a convenient bowl. Knead the dough well. To speed up cooking, take a whisk or mixer. The mass came out homogeneous, a little thick, like sour cream.

2. Heat the pan thoroughly and grease with a piece of lard on a fork. Pour some of the dough into a hot skillet. We fry on both sides. Make sure that the pancakes do not dry out - then they will become brittle and the envelopes cannot be folded.

3. Pancakes are stacked on top of each other.

Advice. If you still overcook the pancakes, brush each with a piece of butter and cover with the next hot pancake. This will soften the dough and make it even tastier.

4. Let's prepare the meat filling. Boil the pork until tender, take it out of the broth, put it on a plate and let it cool. The broth is suitable for preparing other dishes.

5. When the meat has cooled slightly, pass it through a meat grinder or grind it with a blender. You can add a couple of tablespoons of broth to the meat.

6. Chop the onion and carrots.

7. Pour a few tablespoons of vegetable oil into a frying pan and fry the vegetables until soft and yellow.

8. Pour the meat into the pan to the onions and carrots and fry a little until an appetizing golden crust appears on the grains.

9. Boil eggs until tender, cool under cold running water and clean. Rub on a coarse grater.

10. Put the minced meat back into a bowl, add the grated egg to it, salt and pepper to taste and mix everything.

11. Place the filling in the center of the pancake. For a regular size pancake, you need 1.5-2 tablespoons of the filling.

12. Wrap the pancake with an envelope.

8. So roll up all the pancakes.

9. Pour vegetable oil into a frying pan and fry on both sides until crispy and appetizing. The meat pancakes can be sprinkled with green onions or other herbs on top.

And if time permits, you can bake pancakes in the oven. For flavor, the recipe for meat pancakes can be slightly diversified: squeeze 1 clove of garlic through a press and coat each pancake with butter instead of vegetable oil for frying. You just need to put the pancakes in a well-preheated oven so that they do not come out dry.

So our delicious, hearty and aromatic pancakes in meat are ready.

Call everyone to the table and bon appetit!

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Pancake recipes with meat

Almost every grandmother has her own signature recipe for making pancakes with meat, with which she often pleases her loved ones. This is a fairly hearty dish of everyday cuisine, even an inexperienced young housewife can cook it. There are many recipes for pancakes with meat: with milk, kefir, with mushrooms, which many will like.
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Pancakes with meat on milk

This recipe requires the following ingredients:

• 200 g of pork;
• 200 g of beef;
• 1 medium onion;
• 0.5 l of milk;
• Flour;
• 2 eggs;
• Refined sunflower oil;
• Salt;
• Ground black pepper.

First you need to prepare the filling for the pancakes. Wash pork and beef, peel off the film, according to this recipe, the meat must be cooked. Peel the onion, cut it as small as possible. Remove the boiled meat from the broth, scroll in a meat grinder or chop with a blender. Put a frying pan or stewpan on the stove, pour a little refined sunflower oil. Fry the onion, add meat to it, fry for 2-3 minutes, salt, add black pepper, mix well. Pour a little of the broth in which the meat was cooked, simmer for 5 minutes, transfer the filling to a bowl.

In order to prepare the dough, you need to put the eggs in a deep bowl, dilute them with some milk, beat a little with a whisk. Sift the flour with a sieve directly into a bowl, stir, it is best to do this with a mixer or a whisk, then there will definitely be no lumps. After that add the remaining milk, pour in a little water, salt, pour in a little bit of refined sunflower oil. The combination of water and milk will make the pancakes tastier. The consistency of the dough should not be too liquid, otherwise the pancakes will tear, and not very thick.

It is best to fry pancakes in a pancake pan specially designated for this purpose. If one is not found on the farm, then you can take the usual cast iron. So that the first pancake does not come out lumpy, a layer of salt is poured into a dry frying pan and fried, after which the surface is wiped with a kitchen towel (paper). A well-heated frying pan is greased with refined vegetable oil using a silicone brush.

You can also use the old grandmother's method - chop a piece of bacon on a fork. This will also add additional flavor to the pancakes.

After all the pancakes are fried and the filling is cooked, all that remains is to wrap them up. To do this, put the filling on the center of the pancake, fold two side edges first, then wrap it in an envelope. The finished pancakes are placed in a saucepan. These are homemade semi-finished products, which, before serving, are fried on both sides in refined sunflower oil and served with sour cream.

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Oven baked meat cakes

• Flour;
• Milk;
• 5 eggs;
• 200 g of pork;
• 200 g of beef;
• 1 onion;
• 150 g walnuts;
• Hard cheese;
• Ground black pepper.

Wash the meat, peel it off the film, dry it with a kitchen towel, cut into small pieces, chop it with a blender or scroll it in a meat grinder. Finely chop the onion. Peel the walnuts, grind them into small crumbs. Put a frying pan on medium heat, pour in a little refined sunflower oil, fry the onion first, then add minced meat to it, pour in a little water or broth and simmer. Season with salt and pepper at the very end of cooking. Transfer the filling to a bowl, add the ground walnuts and stir.

According to this recipe, the patches will be baked in the oven, poured with milk and eggs. Therefore, for the preparation of pancake dough, they take most of the water and less milk. Stir 2 eggs with milk (1 glass) in a bowl, add sifted flour, beat the dough with a whisk, season with salt, pour in water. The dough should not be too thick. Pancakes are baked in a frying pan greased with vegetable oil.

Now you need to wrap the patches, put the filling along the entire pancake and roll it up into a tube so that the ends remain open, so they are better saturated. A baking sheet (preferably with high sides) must be greased with butter, put the leaflets close to each other. Grate hard cheese. Then they prepare the filling: mix together 3 eggs, grated cheese and a glass of milk, pour over the pancakes with this mixture. Preheat the oven to 160 degrees, bake the leaflets for about 25 minutes, the filling should be completely absorbed.

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Pancakes with chicken and mushrooms cooked on kefir

First, according to the recipe, you need to make a dough: take a bowl, break eggs into it, pour kefir, add salt, soda (about a quarter of a teaspoon), mix everything. Take a second bowl, sift the flour into it through a fine sieve. This is done in order to saturate the dough with oxygen. Next, you need to pour the kefir mixture into the flour, beat the mass with a whisk or mixer, which will prevent the appearance of lumps. If necessary, add more kefir to the dough, it should not turn out too thick. Leave the dough for about 30 minutes.

Wash the chicken breast, dry thoroughly with a kitchen paper towel, finely chop the meat with a knife. Peel the onion, cut it as small as possible. Wash the champignons, dry, cut into small slices. Put the frying pan on the stove, fry the onions and mushrooms in a mixture of butter and refined vegetable oil, add chopped chicken to them, fry until tender, and salt at the end. Transfer the finished filling into a blender bowl, grind. Spicy herbs can be added if desired.

Pancakes are baked on kefir in the same way as described above. Take the finished pancake, put the filling on it, fold the side edges into the middle, then fold the pancake into an envelope. Before serving, pancakes are either fried in a pan until delicious crust, or spread on a baking sheet, poured with sour cream, sent to the oven, preheated to 180 degrees for 15 minutes.

Stuffed pancakes: cooking for Shrovetide © Depositphotos

Site tochka.net brings to your attention five wonderful recipes for various fillings for pancakes for every taste - with meat, poultry, vegetables, mushrooms, seafood, savory and dessert. Choose which one you like best and cook stuffed pancakes baked in the oven for health!

We are sure that you have a favorite recipe for pancake dough, but recipes for pancake fillings are never superfluous.

READ ALSO:

Stuffed pancakes with chicken and mushrooms

The incomparable aroma of mushrooms and the tenderness of chicken meat make this dish truly a king on the dinner table! Such pancakes with sour cream sauce just melt in your mouth.

Ingredients:

• 10-12 pancakes,
• 1 kg of chicken
• 400 ml sour cream,
• 50 g butter
• 50 g of hard cheese
• 2 egg yolks
• 400 g champignons,
• 2 onions
• greens (dill, parsley),
• 1 tbsp. a spoonful of flour
• 1 bay leaf
• 3 allspice peas,
• salt to taste.

Preparation:

1. Boil the chicken in salted water until tender with onion, bay leaf and allspice. Cool, separate the meat from the bones and chop.
2. Chop the onion finely. Cut the champignons into slices. Chop up the greens. Grate the cheese on a coarse grater.
3. Salt the onions in oil for 5 minutes, add the mushrooms and cook them over medium heat until the liquid evaporates, about 15 minutes. At the end, add flour, then half of the sour cream, salt and pepper to taste.
4. Mix mushrooms with chicken and herbs. If the filling is too thick, add some chicken stock.
5. Fill the pancakes with the filling, roll them up and place them in a baking dish.
6. Combine the yolks with the cheese and leftover sour cream. Pour the pancakes with mushrooms and chicken with sour cream sauce and send to the oven preheated to 200 ° C for 15-20 minutes.
7. Serve hot chicken and mushroom pancakes.

Stuffed pancakes with meat and vegetables

What to cook for Shrovetide © Depositphotos

Pancakes with meat are a delicious classic and very satisfying treat. Let's diversify it by adding more vitamins to the meat in the form of vegetables and herbs - you will get a complete dish with a ready-made side dish.

Ingredients:

• 10-12 pancakes,
• 500 g of meat
• 1 egg,
• 150 ml of milk
• 2 onions
• 1 carrot
• 1 bell pepper,
• 300 g broccoli
• 2 cloves of garlic
• 0.5 lemon
• greens (dill, parsley),
• 2 tbsp. tablespoons of vegetable oil
• 2 bay leaves
• 3 allspice peas,
• hops-suneli to taste,
• ground black pepper to taste
• 0.5 tsp sugar
• salt to taste.

Preparation:

1. Process the meat and boil in salted water with bay leaf and allspice until tender. Chop the finished meat with a knife or in a blender.
2. Cut one onion into cubes, the other into rings. Sprinkle onion rings with sugar, drizzle with lemon juice and marinate for 10 minutes.
3. Cut the carrots and bell peppers into small cubes. Disassemble the broccoli into inflorescences. Chop up the greens. Pass the garlic through the garlic.
4. Spread the finely chopped onion in vegetable oil for 5 minutes, add half of the carrots and bell peppers and fry, stirring occasionally, for another 5-7 minutes. Finally add meat, herbs, garlic, salt, spices, stir and remove from heat.
5. Distribute the meat filling on the finished pancakes, fold the pancakes in four and put them in a greased baking dish. Place onion rings and other vegetables on top.
6. Beat the egg with salt and mix with milk. Fill the pancakes with meat with egg-milk sauce and send to the oven preheated to 200 ° C for 20 minutes.
7. Serve hot pancakes with meat and vegetables.

Stuffed Pancakes with Egg and Rice

What to cook for Shrovetide © Depositphotos

The classic filling for pies will not let you down in the case of pancakes. Rice and egg go well with dough - try it, it's a win-win!

Ingredients:

• 5 pancakes,
• 3 eggs,
• 150 g rice
• 150 g of hard cheese
• 1 onion
• greens (dill, parsley),
• 1 tbsp. a spoonful of vegetable oil
• ground black pepper to taste
• salt to taste.

Preparation:

1. Cook rice in salted water until tender. Rinse with cold water.
2. Hard boil the eggs. Cool and chop.
3. Chop the onion finely. Chop up the greens. Grate the cheese on a coarse grater.
4. Fry the onions in vegetable oil until golden brown, add rice to the pan, stir and remove from heat.
5. Add eggs, herbs, salt and pepper to the filling and mix again.
6. Cut the finished pancakes into halves. Place the filling on each half, wrap on one end and roll the pancakes into rolls.
7. Put the stuffed pancakes with egg and rice vertically in a greased baking dish, sprinkle with grated cheese on top and send to an oven preheated to 180 ° C for 20 minutes so that the cheese melts well.

Stuffed pancakes with cheese and shrimps in a creamy sauce

What to cook for Shrovetide © Depositphotos

Our Pancake Week menu has immense pancake joy for seafood lovers! Refined creamy taste sets off and ennobles the cheese-shrimp filling for stuffed pancakes.

Ingredients:

• 6 pancakes,
• 600 g shrimp
• 2 eggs,
• 100 g Swiss cheese
• 50 g parmesan
• 300 ml of milk
• 50 g butter
• 300 ml heavy cream,
• 1 onion
• 2 tbsp. tablespoons of flour
• 1 bay leaf
• ground black pepper to taste
• salt to taste.

Preparation:

1. Place the peeled shrimp in a saucepan, add the onion, bay leaf, cover with milk and bring to a boil. Remove from heat, cover and let it brew for 10 minutes. Then take out the shrimp and pour the milk into a glass.
2. Fry the flour in butter, stirring all the time. Gently pour milk into the flour, mix well to make the mixture homogeneous, and remove from heat.
3. Separate the whites from the yolks. Grate the cheese on a coarse grater. Add the egg yolks and half the Swiss cheese to the flour mixture and whisk well. Pour the sauce over the shrimp, salt and pepper.
4. Whip the whites into a strong foam, gently add them to the pancake filling and mix.
5. Put the pancakes in the cocotte makers, spread the filling with shrimps over them, wrap the edges and send them to the oven preheated to 200 ° C for 15 minutes.
6. Add the remaining cheese to the heated cream, salt and pepper. Serve stuffed pancakes with shrimp filling with hot sauce.

Stuffed pancakes with cottage cheese baked in butter cream

What to cook for Shrovetide © Depositphotos

Delicate, fragrant, hearty cottage cheese dessert with amazing butter cream! Exactly what you need for the Maslenitsa week menu.

Ingredients:

• 12 pancakes,
• 500 g of cottage cheese,
• 200 ml heavy cream
• 50 g butter
• 4 egg yolks.
• 3 tbsp. tablespoons of sugar
• 10 g vanilla sugar
• salt to taste.

Preparation:

1. Rub the curd through a sieve. Add 2 yolks to it, a little sugar, salt and mix well until smooth.
2. Put the filling on the pancakes, wrap them in envelopes so that the filling does not come out.
3. Whisk the remaining egg yolks with sugar, vanilla sugar and salt. Add cream and stir again.
4. Place the pancakes with cottage cheese in a greased baking dish and cover with butter cream.
5. Send pancakes with cottage cheese to an oven preheated to 200 ° C for 20-25 minutes. Finally, place small pieces of butter on top of the pancakes.

Bon Appetit!

Making pancakes in the oven takes a little longer than just frying, but the time spent is completely and completely justifies itself. The finished baked goods are unusually soft, juicy and aromatic, and the dough, abundantly saturated with the filling, acquires a rich and multifaceted taste.

Pancakes with cottage cheese in the oven with sour cream in milk, recipe with photo

This is a very sophisticated and original dessert that can be served for a family Sunday lunch or dinner. Quite prosaic pancakes with cottage cheese, after baking in a thick and sweet sour cream sauce, become very tender and instantly melt in your mouth.

Required Ingredients:

For the test

• milk - 500 ml
• eggs - 2 pcs
• cream 10% - 250 ml
• sugar - 2 tablespoons
• wheat flour - 625 g
• dry yeast - 1 tsp
• salt 0 1 tsp
• ghee - 60 g

For filling

• cottage cheese 10% - 350 g
• sugar - 2 tablespoons
• egg - 1 pc

For the sauce

• sour cream 20% - 250 ml
• cream - 35% - 100 g
• sugar - 3 tablespoons
• egg - 1 pc
• vanilla sugar - 1 sachet
• salt - 1/3 tsp
• dried cranberries - 75 g

Step-by-step instruction

How to make pancakes on kefir with mushrooms, chicken and cheese, baked in the oven

This dish can be prepared as a hearty appetizer for broths, thick soups, hodgepodge or julienne. Or assign the food the role of a full-fledged second course, harmoniously combined with fresh vegetables and green salads.

Required Ingredients:

• kefir - 900 ml
• vegetable oil - 4 tablespoons
• flour - 10 tablespoons
• eggs - 4 pcs
• sugar - 1 tbsp
• salt - 1/2 tsp
• mushrooms - 450 g
• chicken fillet - 600 g
• hard cheese - 350 g
• greens - 40 g
• white onion - 1 pc
• butter - 50 g

Step-by-step instruction

1. Combine finely chopped onions and diced fillets in one container, salt and season with your favorite spices.
2. Heat some olive oil in a frying pan, add the meat filling and fry over medium heat under a lid for 10 minutes. Stir from time to time so that the food does not burn.
3. Add thinly sliced ​​mushrooms and continue cooking for another 15 minutes.
4. Grate the cheese, chop the herbs, combine with mushrooms and chicken and mix well.
5. Grind eggs with sugar and salt, pour in kefir at room temperature and add sifted flour. Stir the dough with a spoon until it is completely homogeneous and add vegetable oil at the end.
6. In a hot frying pan, bake thin, slightly golden pancakes and cool slightly. Put a portion of the filling in the center of each and roll it up with a tube or envelope.
7. Grease the heat-resistant form with margarine, lay out the pancakes tightly, put a few slices of butter on top and send to the oven, preheated to 180 ° C, for 15 minutes.
8. Serve with hot sauce and mayonnaise.

Delicious and hearty pancakes with meat in the oven, recipe with photo

Pancakes baked in the oven with meat filling are rich and juicy. Minced meat is perfectly baked and saturates the delicate, kefir dough with its bright taste and memorable aroma.

Required Ingredients:

For the test

• wheat flour - 300 g / li>
• water - 1 l / li>
• eggs - 3 pcs / li>
• salt - ½ tsp / li>
• vegetable oil - 4 tablespoons

For filling

• minced meat - ½ kg / li>
• butter - 30 g / li>
• white onion - 1 pc / li>
• sweet pepper - 1 pc / li>
• salt - 1/2 tsp / li>
• ground black pepper - 1/3 tsp

Step-by-step instruction

1. Pour flour sifted through a fine sieve into warm milk, add eggs, grated with sugar and salt and beat in a blender until smooth.
2. Heat a frying pan, brush with olive oil, fry the pancakes on each side for 30 seconds and put them in a stack on a plate.
3. Finely chop the onion and sauté in butter. Add minced meat and fry until cooked, regularly stirring the meat with a spatula so that it does not burn.
4. Put the finished filling in the center of the pancake and wrap the dough with an envelope or roll.
5. Grease a heat-resistant baking sheet with sunflower oil, place the stuffed pancakes tightly on it and bake in the oven at 200 ° C for 20 minutes.
6. Serve with tomato sauce, mustard or mayonnaise.

We bake pancakes in the oven without filling

Even the most ordinary pancakes without filling, mixed with fermented baked milk and boiling water, turn into soft and rich pastries in the oven. The creamy filling is absorbed into the dough and makes it unusually tender and melting. And if you replace the milk component with fruit drinking yogurt, the pancakes will acquire a very sweet and fresh taste.

Required Ingredients:

For the test

• flour - 350 g
• fermented baked milk - 400 ml
• cold water - 100 ml
• boiling water - 100 ml
• olive oil - 2 tablespoons
• sugar - 3 tablespoons
• eggs - 2 pcs

For cream filling

• brown sugar - 100 g
• cream - 35% - 100 ml
• butter - 50 g
• freshly squeezed juice of 1 lemon

Step-by-step instruction

1. Sift flour into a deep bowl and combine with sugar and salt. In the center of the flour mass, make a small depression in the form of a well.
2. Beat the eggs with a mixer along with cool water and fermented baked milk, then gently introduce the liquid into the flour well and knead the dough until smooth, homogeneous. At the end, put oil and pour in boiling water in a thin stream. Stir well again and leave on the table for 10 minutes.
3. Grease the pan with oil, warm it up, bake tender, not thick pancakes, fold them in half and again in half, place in a heat-resistant form and cover with a towel.
4. Melt the butter in a water bath, add lemon juice, sugar and boil for about 6-7 minutes. Remove from heat and add cream carefully.
5. Pour the pancakes with the prepared sauce and place in the oven preheated to 170 ° C. Bake for about 8-10 minutes. Serve hot.

Pancakes in the oven, the most popular video instructions

In many European countries, oven pancakes are more popular than traditional fried ones. The author spent a lot of time and made a selection of the most relevant ways to prepare this simple but very tasty dish. You can try each of the options and determine the most successful and tasty for yourself.