Pancakes with onions and. Pancakes with egg and green onions

Onions are good friends with pastries, dough, and pancakes are no exception. Onion pancakes are an excellent confirmation of this. “Dislocation” of a fragrant vegetable right in the dough will benefit the taste of pancakes and make it easier for the hostess.

About the recipe for onion pancakes

Every self-respecting housewife has her favorite recipes for pancakes - fortunately, these simple products open up huge scope for imagination. Experiments can be associated, among other things, with the addition of various "accessories" directly to the dough. One of the best options is onions.

Onion pancakes are cooked in milk, so there will be nothing complicated in kneading the base of the dish. The vegetable is already fried together with the pancake in a pan and gives it a pleasant taste and aroma. In this recipe, I added a purple onion, so the product looks beautiful and original. Enriching the dough with finely chopped vegetables has practically no effect on the time of their preparation. Therefore, you can safely start onion pancakes even for breakfast: you will have time for everything.

If you have time and desire, you can go even further - stuff pancakes with onions in dough with fried mushrooms, cheese, minced meat and much more. In a vegetarian, light version, it can be cheese with garlic or spinach with cheese. Onion pancakes are delicious served with mayonnaise or garlic sauce, garnished with cherry tomatoes and parsley or dried basil if desired.

Ingredients

• eggs 2 pieces
• milk 300 ml
• purple onion 1 head
• sunflower oil 100 ml
• coarse salt 1/2 teaspoon
• dill to taste
• wheat flour 150 g

How to cook onion pancakes

Fragrant and beautiful onion pancakes are ready! The filling for them can be anything: potatoes, mushrooms, cabbage, liver fried with carrots, salted cheese with nuts - there are a lot of options, choose your favorite. You can then fry them a little or bake them in the oven, pouring sour cream. Onion pancakes are sure to please your family!

07.03.2016

Pancakes with fresh herbs - you can't imagine easier!

You can make pancakes with fresh herbs in a variety of ways: add green onions, dill and parsley directly to the dough or combine with cottage cheese and cheese, and then use it as a delicate, creamy filling. In both cases, the pastries are attractive in appearance, rich in taste and extremely fragrant. It's hard to come up with something simpler than pancakes with green onions.
● We invite you to read: Ten rules for the most delicious pancakes
● Comparative table of measures and weights will help you to calculate the weight of this or that product.

Let cooking become your favorite pastime and a wonderful hobby!

Recipe 1. Pancakes in milk with green onions

To diversify the taste of the usual pancakes with milk, we suggest adding green onions to the dough, which makes any dish appetizing. Well, if we are talking about Shrovetide pancakes, then the desirability of Shrovetide pancake with green onions increases significantly. Moreover, it can be either a pancake dipped in sour cream with chopped green onions, or a pancake with greens baked in it. From the dough, in which a fresh green onion is mixed in, such fragrant pancakes are baked that it takes your breath away!

Ingredients:

✵ milk - 2 cups;
✵ chicken eggs - 3 pcs.;
✵ green onions (feathers) - 300 g;
✵ vegetable oil - 3 tbsp. spoons;
✵ butter - 50 g (for pancakes);
✵ granulated sugar - 1 tbsp. spoon;
✵ salt - to taste.

Cooking

1. Beat eggs with sugar.
2. Add milk, vegetable oil, salt and mix well.
3. Gradually add flour and, whisking with a whisk or mixer, achieve a uniform dough consistency without lumps, resembling thin sour cream.
4. Cover the container with the dough with a lid and leave for 10-15 minutes.
5. Finely chop the green onion, add to the dough and mix thoroughly.
6. Heat a frying pan and lightly grease it with oil.
7. Bake thin pancakes on both sides and stack them in a pile, spreading each pancake with butter.

Bon appetit and good health!

Recipe 2. Pancakes in milk with green onions and cheese

Any housewife can easily and simply prepare such incomparable thin pancakes with a pleasant aroma of green onions and an unusual creamy taste.

Ingredients:

✵ wheat flour (highest grade) - 1 cup;
✵ milk - 2 cups;
✵ chicken eggs - 2 pcs.;
✵ green onion (feathers) - 100 g;
✵ hard cheese - 50 g;
✵ vegetable oil - 2-3 tbsp. spoons;
✵ salt - 2 pinches.

Cooking

1. Pour milk into a deep bowl, add eggs, salt and beat until smooth.


2. Pour the sifted flour and with the help of a mixer at low speed stir the dough well so that there are no lumps in it.


3. Grate the cheese on a medium grater.
4. Rinse the green onion feathers, lightly dry with a napkin and finely chop.
5. Put the chopped onion and half of the grated cheese into the dough and stir.


6. Bake pancakes in a well-heated pan, greased with vegetable oil. You can add oil directly to the dough, and then you don’t have to grease the pan so often. Bake pancakes with two groans on a fire slightly above average.
7. Sprinkle hot pancakes with grated cheese and fold in half (cheese inside).
8. Ready-made pancakes, if desired, can be greased with a small amount of butter and served immediately.

Bon appetit and new culinary discoveries!

Recipe 3. Pancakes on kefir with green onions, oatmeal and sour cream dill sauce

Pancakes with green onions are the simplest thing a hostess can come up with. They are prepared in just 30 minutes, it remains only to roll up and serve. Any filling can be placed inside the pancake tube: sausage, thick sauce or fresh herbs. Get creative to get different tastes and delight your household with simple homemade food!

Ingredients

For pancake dough:
✵ wheat flour (highest grade) - 150 g (1 cup);
✵ oatmeal - 50 g (4 tablespoons);
✵ chicken egg - 1 pc.;
✵ kefir (or curdled milk) - 200 ml (1 cup);
✵ green onion - 80 g;
✵ olive oil - 30 ml (2 tablespoons);

✵ baking soda - 6 g (½ teaspoon);
✵ salt (coarse grinding) - 1 teaspoon (without a slide).
For the sauce:
✵ sour cream - 100 g (4 tablespoons);
✵ dill (fresh herbs) - a small bunch;
✵ salt - to taste.
For filing:
✵ butter - 20 g (spread pancakes);
✵ green onion - 2 feathers in each pancake;
✵ bamboo skewers - according to the number of pancakes.

Cooking

1. Pour kefir or yogurt into a deep bowl. Even highly acidified dairy products will do. From stagnant and sour sour cream, very fluffy pancakes will turn out.
2. Add a raw egg with salt, beat with a whisk or fork to get a homogeneous mixture.
3. Finely chop the green onion, put in a bowl and mix. It can be any amount, but usually the more the tastier.


4. Gradually introduce the sifted flour and baking soda.
5. Add oatmeal, olive oil and knead the dough. It is not necessary to beat it intensively, it is enough to stir so that there are no flour lumps left.
6. Start baking pancakes immediately. To do this, heat up a cast-iron skillet greased with vegetable oil. For one pancake, 2-3 tablespoons of dough is enough. Fry the pancakes for 3 minutes on each side until golden brown and stack, brushing the surface of each pancake with butter.


7. For the sauce: grind chopped dill with salt in a mortar until green juice appears, and then mix with sour cream.
8. In the middle of each pancake, put a spoonful of sour cream and dill sauce, put a few green onion feathers, roll up and secure with bamboo skewers.
9. Ruddy and fragrant pancakes immediately serve to the table and enjoy the taste.

Bon appetit and success in the culinary field!

Recipe 4. Thin pancakes in milk with spinach

In May, the season of the most useful vegetable greens begins - spinach, which contains iron, magnesium, calcium and many vitamins. Back in tsarist times, spinach was an attribute of the aristocratic table and for a long time remained a little-known "master's vegetable". It is said that Catherine de Medici was an ardent admirer of spinach. French queens knew a lot about delicious food! Today, spinach grows in abundance in garden beds and is sold in stores. We bring to your attention an interesting recipe with its use. Thin pancakes with milk and spinach are a quick and tasty breakfast. They can be easily baked even in field conditions. If there is no blender in the country, then the greens can be ground in a mortar with a small amount of salt, or finely chopped with a sharp knife.

Ingredients:

✵ wheat flour (highest grade) - 200 g (1 cup with a slide);
✵ chicken eggs - 2 large or 3 small;
✵ milk - 350 ml (1.5 cups);
✵ spinach (fresh) - 80 g;
✵ vegetable oil (refined) - 10 g (2 teaspoons);
✵ vegetable oil - for greasing the pan;
✵ butter - for spreading pancakes;
✵ baking soda - 3 g (¼ teaspoon);
✵ granulated sugar - 8 g (1 teaspoon);
✵ salt (fine) - 5 g (0.5 tsp).

Cooking

1. First, soak fresh spinach leaves for a few minutes in cold water, then remove the stems and rinse thoroughly under running water.
2. Pour milk into a deep bowl, put chopped spinach leaves and chop with an immersion blender (1-2 minutes).


3. Then add eggs, salt and sugar.
4. Sift wheat flour, add baking soda and mix so that the soda is evenly distributed throughout the volume of flour.
5. Gradually introduce the liquid milk-spinach mass into the flour with soda in small parts, mixing thoroughly each time to get a homogeneous dough without lumps.
6. Add vegetable oil and let the dough rest for 10-15 minutes.


7. Heat a thick-bottomed frying pan well and grease with a thin layer of vegetable oil using a cooking brush, half a potato or onion.
8. Put 2-3 tablespoons of dough on the bottom of the pan and bake pancakes for 2-3 minutes on each side.
9. Ready-made pancakes are generously smeared with butter, which makes the pancakes tender and tasty, and spread in a neat pile. Fold the infused and melted pancakes into triangles and serve with sour cream or

An excellent option for a hearty and tasty dinner is pancakes with egg and green onions. Such a filling is quite popular for pies, however, why not wrap it in pancakes? There are several ways to wrap, for example, in a triangle or an envelope. And you can also spread the filling on a pancake like butter, roll it into a tube and cut it into several pieces.

Ingredients

• 1 + 4 eggs
• 2 tbsp. l. Sahara
• 1/3 tsp salt
• 3 art. l. vegetable oil
• 250 ml liquid (milk + water)
• 100 g wheat flour
• a bunch of green onions
• ground black pepper to taste
• 1.5 st. l. sour cream

Cooking

1. Put the eggs on the filling to boil and start preparing the dough. Break an egg into a saucepan. Add sugar and salt immediately.

2. It is most convenient to beat the dough with a whisk. Stir the egg with sugar and salt (1/3 tsp) until smooth.

3. Add milk and vegetable oil. The total volume of liquid for the test should be about 250 ml, but determine the ratio of milk and water yourself.

4. Add flour sifted through a sieve. Start whipping the dough, immediately evaluating its consistency - you may need to add more flour or water (milk).

5. Intensively stir the pancake dough until it becomes smooth and uniform, resembling liquid sour cream in density. Place it in the refrigerator for 20-30 minutes.

6. After half an hour, you can start frying pancakes. Grease the pan with vegetable oil. Pour the excess oil into the bowl with the dough, mix. Then scoop some dough with a scoop and pour it into the pan, spread over the entire surface and fry the pancake over low heat for about 3-4 minutes.

7. When the pancake becomes ruddy, turn it over to the other side and fry for another 2-3 minutes. Then remove it from the pan and pour in the batter for frying the next one.

8. Cool the boiled eggs and remove the shell, rinse the green onions with water and dry.

9. Grate the eggs, finely chop the onion, put the ingredients in a bowl.

10. Add sour cream, salt and black pepper to the filling.

Pancakes have always been loved in Rus'.

There were a huge number of recipes, toppings and pies that changed the taste beyond recognition.

In pancakes, you could put whatever your heart desires: meat, fish, vegetables, mushrooms.

One of my favorite combinations is onion and egg.

Shall we make pancakes with them?

Pancakes with onion and egg - general principles of cooking

The dough for pancakes is kneaded liquid, fluid. For it, water, milk, kefir, whey or a mixture of different liquids are used. The main ingredients are eggs and flour. The dough for pancakes is salted and sugar must be added. It gives the finished product a beautiful color. To make pancakes with holes, add a pinch of soda.

Onions and eggs can be used as a filling or baking. Other ingredients are often added to minced meat: meat, dairy, fish products and various vegetables.

How to stuff pancakes:

Roll into tubes or rolls;

Fold in an envelope;

Fold into triangles.

But most often they make convolutions-tubes with closed edges. It is convenient to fry such pancakes in a frying pan with oil. Additional processing holds the pancake together, prevents it from turning around and makes it tastier.

Pancakes with green onion and egg (with bacon)

An old recipe for pancakes with green onions and eggs.

Ingredients

400 ml of milk;

3 raw eggs;

1 glass of flour;

1 spoon of oil;

Salt and sugar;

2 boiled eggs;

1 bunch of onions.

Cooking

1. Beat raw eggs with a pinch of salt, a spoonful of sugar. We introduce milk and flour, add butter.

2. We cut finely boiled eggs and mix with chopped onions.

3. We heat the pan, pour the dough and distribute it in a circle.

4. Until the mass has set, quickly sprinkle the onion and egg on the dough. It is necessary that the soldering sticks and sinks a little.

5. As soon as the pancake is fried on one side, turn over, fry the side with the filling.

Stuffed pancakes with onion and egg "Economical" on the water

The recipe for wonderful pancakes with onion and egg, which will require a set of the simplest products. On water, the dough turns out no worse than on milk. But it's important to cook it right.

Ingredients

2.5 glasses of water;

1 spoon of vinegar;

0.5 tsp soda;

2 cups of flour;

1 spoon of sugar;

0.5 tsp salt;

1 spoon of oil.

For the filling 4 eggs and a large bunch of green onions.

Cooking

1. We heat the water to 50 degrees. If you use cold liquid, the dough will not work.

2. With a whisk, beat the eggs until light foam with the addition of salt and sugar, add water in a thin stream, beat well.

3. Add flour, pour in small portions and also mix thoroughly to avoid lumps.

4. Pour vinegar into soda, stir and also send to the dough.

5. It remains to add a spoonful of vegetable oil, stir and let the dough brew for about fifteen minutes.

6. We heat the pan, fry ordinary pancakes.

7. For the filling, simply chop the onion and eggs, salt a little. We stuff in any convenient way.

Pancakes with green onion and egg

The recipe for ordinary stuffed pancakes with green onions and eggs. Sour cream is also added to the filling, which can be replaced with mayonnaise, natural yogurt. This addition will make the stuffing for pancakes juicier, and also will not allow it to crumble.

Ingredients

1 liter of milk;

270 grams of flour;

2 tablespoons of oil;

1 spoon of sugar;

One pinch of soda.

5 boiled eggs;

2 bunches of onions;

2 spoons of sour cream;

Pepper, salt.

Cooking

1. Cooking the dough. To do this, beat the prescription eggs with salt and sugar, add half the milk and all the flour at once, stir. Then pour in the remaining milk.

2. Add a small pinch of soda and pour in the vegetable oil indicated in the recipe.

3. We heat the pan, grease with a drop of oil.

4. Fry thin pancakes until golden brown on both sides. We put it in a pile, no need to lubricate.

5. Finely chop the green onion feathers, previously washed, sorted and dried. Add chopped eggs and sour cream, which will hold the mass together. Salt and pepper the filling according to your taste.

6. We unfold the pancake with the paler side up, put a tablespoon of the filling with the top and wrap it. Serve immediately to the table.

Pancakes with green onions and egg on kefir

Recipe for pancakes with green onions and egg from kefir dough. Thanks to the custard technology, the products are quite thin, while they do not tear and are great for stuffing.

Ingredients

1 glass of flour;

1 glass of kefir;

0.5 cups of boiling water;

A pinch of soda;

One spoonful of sugar;

One tablespoon of oil;

A little flour.

2 bunches of onions;

0.5 bunch of dill;

4 boiled eggs;

A little salt.

Cooking

1. Immediately throw eggs, salt and sugar into a bowl, add kefir and whisk for a minute with a whisk.

2. Add flour, stir.

3. Pour a pinch of soda into boiling water, stir and pour into the prepared dough. Beat for a few seconds and pour in the oil.

4. Fry the pancakes in a pan until golden brown.

5. We make minced meat from chopped onions with dill, chopped eggs and salt. We stir it well.

6. Stuff the baked pancakes with any convenient option, serve.

Pancakes with onion, egg and rice

You can use any dough to make these pancakes. If you have a favorite recipe, feel free to use it. Or knead pancake dough according to one of the recipes above per liter of liquid. Onions are used.

Ingredients

120 grams of rice;

2 onion heads;

40 grams of oil;

1 bunch of dill or other greens.

Cooking

1. Boil rice until tender, but do not overcook. Drain the water through a colander, leave the grits in it for now.

2. Cut the onion heads into small pieces, fry in oil until golden brown.

3. Chop boiled eggs, mix with rice and fried onions.

4. Add chopped dill, season the filling with spices. We stir well.

5. We stuff the baked pancakes, it is better to make closed bundles so that the filling does not fall out.

6. Fry the formed pancakes in a pan from the side of the seam. Serve hot or cold.

Pancakes with onion, egg and cheese

Another option for a delicious filling for pancakes with onions and eggs. This time the additional ingredient is cheese. Suitable hard, soft and even sausage. The dough can be prepared according to any of the recipes, we bake thin pancakes. For this amount of minced meat, you need about ten pieces.

Ingredients

2 bunches of green onions;

0.12 kg of cheese;

2 cloves of garlic;

Salt pepper;

1 spoon of mayonnaise with a slide.

Cooking

1. We chop finely boiled eggs, throw them into a bowl.

2. We also chop the onion finely, you can mash it a little with salt to make the filling denser. Transfer the greens to a bowl.

3. We rub the cheese on a fine grater, send it to the minced meat. If soft cheese is used, then you can just knead it.

4. Squeeze out the peeled garlic cloves and put a spoonful of mayonnaise. The sauce will make the filling juicier, but it is important not to put too much of it. Pancakes can become sour.

5. It remains to thoroughly stir the minced meat, season with spices and you can stuff the pancakes!

Pancakes with green onion, egg and mushrooms

A variant of one of the most delicious fillings for thin pancakes. Any pickled mushrooms are used, you can also take salted ones. But with fried champignons it also turns out well. In this case, they need to be taken twice as much, since during heat treatment the mass will decrease significantly. This amount of filling is enough to stuff ten medium-sized pancakes.

Ingredients

10 pancakes;

0.2 kg of pickled mushrooms;

1 bunch of onions;

2 tablespoons of oil.

Cooking

1. Cut the onion feathers, lightly knead with your hands and transfer to a bowl.

2. Add boiled eggs to the onion, also chopped finely.

3. Now it's the turn of the mushrooms. Be sure to drain the marinade. Cut into small pieces and send to the filling.

4. Add a couple of tablespoons of oil to smooth out the taste.

5. If the mushrooms are salty enough, then you can not add any spices. Just mix well.

6. Stuff pancakes, serve.

Pancakes with onion, egg and liver

The liver is often combined with onions and eggs, the combination is harmonious, tasty, fragrant. And it's great for stuffing pancakes. Onion in this recipe is used onion.

Ingredients

15 thin pancakes;

0.4 kg of any liver;

60 ml of oil;

1 clove of garlic;

1 bunch of greens;

Seasonings.

Cooking

1. We wash the liver. If it is beef or chicken, then just twist it. Can be crushed in a combine. If pork liver is used, then it is advisable to first soak the offal in milk.

2. Cut the onion heads, fry in oil.

3. As soon as the onion slices become transparent, add the ground liver and fry until cooked, but not for a long time, so as not to overdry. At the end, salt a little and cool.

4. Boil the eggs. Cut randomly and mix with the liver.

5. Add chopped garlic to the filling, put chopped greens, season with salt, pepper and the minced meat is ready! We fill the pancakes, serve to the table.

Meat pancakes with green onion and egg

To prepare the filling for meat pancakes with onions and eggs, we will use boiled beef. But you can take chicken, pork, even any minced meat, previously fried in a pan.

Ingredients

For test:

1 glass of water;

1 glass of milk;

1 spoon of sugar;

2 cups of flour;

1 spoon of oil.

1 bunch of onions;

300 grams of boiled meat;

1 onion;

A little oil;

Cooking

1. Beat eggs with sugar and salt, add milk and water, add flour and at the very end a spoonful of butter.

2. Fry ordinary thin pancakes.

3. Boiled meat finely cut or twisted into minced meat.

4. Fry the chopped onion in a pan, put the meat at the very end, season with spices. Cool down.

5. Add chopped onion and chopped eggs to the filling, which must first be boiled and cooled. We mix everything well.

6. We start the cooked pancakes, you can fry the bundles in a pan with butter so that they do not unfold.

For frying pancakes, it is better to take a special frying pan and not use it for other needs.

If the pancakes are torn and do not want to turn over, then you need to add another egg and a little flour to them.

Don't have time to boil eggs for stuffing? They can be fried! Beat the eggs with a fork with salt, pour into the pan and in a few seconds they will be ready. It remains only to cool, combine with chopped onions or other ingredients.

If you overdo it with sugar in the dough, then the pancakes will quickly burn. If it is not put at all, then the color will be gray. Pancakes will not fry if you add a lot of salt. In everything there should be a measure and you need to follow the recipe.

Paraphrasing Nikolai Vasilyevich Gogol, who wrote in his poem "Dead Souls": "And what Russian does not like to drive fast?", I will ask: "What Russian does not like pancakes?" :-) There are such? I don't think there will be any.

Pancakes are a dish that is not translated in my family. We eat them with sour cream, yogurt, honey, maple syrup and jam or jam. And pancakes with onion and egg are our favorites.

So, to make pancakes with onions and eggs, we need, in fact, the pancakes themselves, boiled eggs, green onions, mayonnaise (sour cream, yogurt), salt.

If you're wondering, I bake the simplest, thinnest pancakes: 1 egg, 800-1000 ml of milk, a pinch of salt and 1 tbsp. sugar, flour ... it's always different here, about 320-350 grams. In the photo the pancakes are large, 26 cm in diameter.

You can take any pancakes you like.

Finely chop the eggs and onion. Add mayonnaise, salt to taste. Mix well. The filling is ready.

Spread 1 tbsp. toppings on a pancake and roll up. We do this with all pancakes. It's okay if the filling remains, it is very tasty, you can eat it just like that.

A delicious mound of pancakes with onions and eggs is ready, call your loved ones.

And you can fry them in butter and it will be even tastier!

Here they are in cross section. Bon appetit!