Pancakes are prepared by different, although not all, nations of the world: Russians, Ukrainians, Chinese, French, British, Ethiopians ... Sometimes they are made magnificent by adding kefir and soda. Thin pancakes are prepared without baking powder. It is the thinnest pancakes that are most suitable for wrapping the filling in them.
About pancakes with cabbage
Pancakes with cabbage and eggs are not only a hearty dish, but also useful because they include a large percentage of vegetables. In addition to cabbage from vegetable ingredients, you can put carrots, green or onions, tomatoes. Greens gives a bright taste and beauty to the filling. Eggs are good in many dishes, even in sweet products.
Two types of pancakes
Pancakes with cabbage and eggs are of two types: sweet and sugar free. If the hostess decided to cook an unsweetened product, then sugar should not be allowed into the dough, but it is better to cook it in milk than on sour kefir. From kefir pancakes can even turn out to be bitter.
Sweet pancakes need a proper filling. The fried onion and tomato paste in this product are for everybody. White cabbage and eggs are always well suited to a slightly sweet dough.
How to cook pancakes with cabbage and eggs?
First you need to cook the dough, and then you can bake pancakes in parallel, make the filling and wrap it in pancakes. After this, frying the product again is not required. Pancakes stuffed with cabbage and eggs are eaten warm. If they have cooled, then you can heat in a pan with oil. At the same time, they will be fried again and for the first time will have a crisp. If you do not immediately put them out of a warm pan, then the crust softens. The fire during repeated frying, of course, should be minimal so that the pancake has time to warm up from the inside.
Pancake with Cabbage and Egg Recipe
This is the easiest recipe. The product turns out to be tasty, because all the components combine well with each other.
Making pancakes
Transfer wheat flour into a saucepan. On a pound of flour you need to put 1-2 eggs. Add sugar as desired. And salt is a must. For thin pancakes, soda is not needed. The dough can be prepared in pure milk or diluted in half with water. It should turn out so liquid that if it was poured from a spoon, then a thin stream would flow. The thickness of such a trickle is about 1.5 mm. Adequate dough liquid is always checked by the first pancake: the dough spreads well in a pan.
Here's what else is important: before pouring oil into the pan, the dishes must be warmed up until smoke appears. So old particles of adhering food are burned, because of the presence of which pancakes always stick. After the smoke has slightly raised from the pan, you can pour oil into it (quite a bit, about one tablespoon), then a small ladle of dough. When pouring, immediately distribute the dough in a pan, tilting the dishes in different directions in a circle.
Thin pancakes can be fried over medium heat: they will have time to bake. But flipping, of course, is mandatory.
When working with pancakes, you can not use plastic blades, because they will not withstand the heating of the pan. The plastic will melt, but this will not be visible against a dark frying pan.
Preparing the filling for pancakes with cabbage and egg:
- Chop the cabbage finely. Finely chopped onions can be added to it. For 200 g of white cabbage - 1 large onion. Fry the two components in vegetable oil over the smallest fire.Stir constantly, otherwise the pieces will quickly burn out, especially at the end of cooking, when there is very little juice left. Salt is allowed at the beginning of frying, but very little, because with the evaporation of the juice of cabbage and onions, the entire filling decreases.
- Boil the eggs whole. Large eggs are boiled for 12 minutes. Finely chop them and mix with cabbage and onions.
Pancake topping
Wrap the filling in pancakes is very easy. You need to put a couple of tablespoons of cabbage in the middle of the pancake. Then fold the pancake on four sides in a circle.
If it seems to the hostess that the filling can easily fall out, then reduce its number or fry the pancakes again in a rolled-up pan with the filling. First, fry the side with the edges of the pancake, that is, the product must be turned over when laid out in the pan. Then the pancake is turned over and fried from the other side, so that both sides become beautiful. Of course, several products are placed in one pan at once.
There is another way to roll pancakes: a straw. It is necessary to wrap the lateral tips inward.
If you roll a lot of such pancakes and put on a flat plate, then the dish will look very beautiful. You can call family members to the table. Delicious pancakes with cabbage and egg are ready.
Mushroom Filling Recipe
In addition to white cabbage, eggs and onions, more original ingredients can be put in the filling. For example, champignons. Sour cream goes well with these mushrooms, which can be either poured into the filling itself or pour the already wrapped product with a dairy product. Topped with mushrooms and sour cream, add ground black pepper and parsley. Before wrapping all components, they must be brought to full readiness. Mushrooms should be in the filling a little less than stewed cabbage, and sour cream - as much as possible, if only it did not follow from the wrapped product.
Flavored pancakes
You can put stewed cabbage in the not too thin pancake dough. Eggs in this case do not have to be cooked separately. Flavored pancakes are very tasty.
Stewed cabbage can be replaced with sauerkraut, which gives more taste. But pancakes with sauerkraut are not stored for long: it is dangerous to give the product to children the next day after preparation.
Russian people often cook pancakes. Usually these ruddy items are served with tea. And spring rolls can be the main course. Because they are satisfying and do not create heaviness in the stomach. Pancakes with cabbage and eggs will delight all family members and guests.