Perhaps the pancake, in its unchanged form, survived centuries, and came to us from ancient times. Once, in prehistoric times, the first pancake product made of flour was poured onto a hot stone in the hearth and, baked, served as food for a primitive family. Each nation has varieties of flour products: we call them pancakes, the English call pancakes, the Chinese have Chinese pancakes, the Indians use Dos, Ethiopia bake yenger, French pancakes called crêpes, Bulgarian palanchiki thin pancakes on water, the recipe of which may vary for each cook, etc.
Pancakes have so many different types and options that no other dish can compare with them in this. Depending on the type of flour used for baking, you can bake buckwheat, rye, millet, wheat, semolina, buckwheat-thin wheat pancakes. The recipe for their preparation has differences, but the technology of baking is always the same. To get thin pancakes, the recipe must assume the presence of batter, which is evenly spread over a frying pan greased with oil (or any other fat), and fried until a brown crust is formed (or without).
Ready-made pancakes can be served with sour cream or melted butter, but you can also wrap the filling in them, stuff, and then the most ordinary pancakes, thin, with holes, the recipe of which can be simple and straightforward, turn into a gourmet dish that will decorate the festive table, it will surprise its harmonious taste, and which true gourmets will appreciate.
In addition to the filling, which is wrapped in a ready-made pancake, you can enter the so-called priek at the time of baking pancakes. As onion can serve onions, cottage cheese, steep eggs. They are laid out in the center of the pan, poured with dough. Thus, you can not get thin pancakes, a recipe with a bake suggests maximum nutrition and satiety of the dish.
But if you want to treat your loved ones with stuffed pancakes, then you have a whole arsenal of possibilities at your disposal, because the recipe allows you to start thin pancakes with anything.
Filling for pancakes can be prepared from fruits: applesauce or jam, apricot jam, pineapple, pear and banana. Berry pancake filling can be prepared from any fresh or frozen berries, grated with sugar; from any berry jam. Pancakes with strawberries and raspberries, blueberry jam and gooseberries are especially good. You can also cook a vegetable filling for pancakes. To do this, finely chopped cabbage (zucchini, spinach) is stewed in butter and stuffed pancakes. Mushroom filling can be combined with boiled potatoes, or boiled rice and fried onions, with boiled eggs and green onions, but can also be independent. To do this, finely chop the mushrooms and fry in butter with the addition of onions and carrots. Pancakes can be stuffed with any kind of salted or smoked fish, but the classics of the genre, of course, are red salted fish - salmon, chum salmon, trout, etc. Everyone knows that pancake is great with red caviar. This dish is traditionally considered Russian, and it is customary to treat foreign guests so that they feel and appreciate the high taste of the national cuisine. Pancakes can also be stuffed with boiled condensed milk: children like this dish very much, and it is perfect for tea drinking. Curd filling for bling can be with raisins, dried apricots, nuts, cocoa powder and chocolate, vanilla and sugar. This will be a sweet pancake option. But if you add finely chopped greens, salt, caraway seeds to the cottage cheese, you will get a magnificent pancake with a spicy sharp filling. Hard cheese can also serve as a wonderful addition to pancakes: put a piece of cheese in the middle of the pancake (or sprinkle the whole pancake with grated cheese) and put in the oven to heat up. When the cheese is melted, you can serve and eat hot. Taste - lick your fingers! Pancakes can be stuffed with meat, liver, liver, ham and their combinations with vegetables and cereals.
As you can see, pancakes can be a great, delicious, original and nutritious dish.