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Pancakes with jam

Pancakes with jam

Mix eggs with salt and sugar, add yogurt and other ingredients, mix well, cover and refrigerate for 30 minutes

Remove the composition and add a little oil, mix

In a well-heated pan add a little oil and then put 1 polish of the composition and fry them on both sides and let them cool.

CREAM-in a pot add the wine and marmalade cut into pieces, put on the fire stirring constantly until the marmalade dissolves,

Fill the pancakes with jam cream

I put a pancake, greased it with marmalade, I crawled, on the last one I added melted chocolate, I put it in the fridge for up to 2 days

Simple pancake recipe & # 8211 basic recipe

Simple pancake recipe & # 8211 basic recipe. How to make fluffy pancakes? Dough for simple pancakes (with weighed ingredients) filled with jam or jam. A recipe for tender and tasty pancakes. They can also be filled with mushrooms, spinach, cheese. Whether they are sweet or salty, a lot of dishes can be made from simple pancakes. Pancakes are a popular dessert and can be easily turned into a savory appetizer.

I wanted to introduce you a simple pancake recipe which you can easily reproduce. There are many pancake recipes: can be made with melted butter or oil, only with milk or milk combined with mineral water, can be made only from egg whites or whole eggs.

I also leave you the French recipe for fluffy and tender pancakes prepared only with milk (without mineral water) & # 8211 see here.

Here you can also find the recipe for fasting pancakes (vegan) & # 8211 see here.

Now I will prepare the basic recipe for pancakes & # 8211 neither too sophisticated nor too simple. I like fine and thin pancakes. By rolling, a few layers overlap, so if we make the pancakes too thick we will have too much dough.

Of course, there are many pancake recipes. My recipe will always contain eggs, melted butter and salt. Without salt, pancakes come out horrible! No taste, no flavor. I do NOT put sugar in them at all to be able to fill them with jam and salty fillings. If I know that we will eat only sweets, I put in the dough a little vanilla and grated lemon peel.

For cocoa pancakes change the amount of flour as follows: 1/5 of it is replaced with cocoa powder (see the recipe for Black Forest pancakes with cherries, chocolate and whipped cream) & # 8211 so, instead of 350 g of flour we put 280 g of flour and 70 g of cocoa.

From the ingredients below result 15 pancakes fried in a pan with a diameter of 25 cm.

  • 350 faina
  • 3 eggs
  • 50 g melted butter
  • 500 ml of cold milk
  • 250 ml of mineral water
  • a pinch of salt
  • optional: vanilla, lemon peel
  • frying oil

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Baked meat pancakes

Baked meat pancakes, an extremely versatile recipe that you can change to the filling to your liking.

You can fill the pancakes with mushrooms, minced chicken, pork or mixture, it just depends on your adaptation depending on what you have in the fridge.

We eat very well at home, although I don't do it very often.

You can also use simpler mixtures, but I prefer the sauce, the preparation becoming more juicy.

  • What I recommend is to prepare the sauce whenever you have time, it requires a long time to prepare.
  • I prepare three times the amount I wrote in the recipe, I put it in pots and freeze it. I use it for pasta, moussaka, baked pasta, baked pancakes. I take it out when I need it, making quick lunches with it. When I only cook pasta with the sauce, it only takes me 20 minutes to prepare lunch. You can use it for anything else you think would be suitable.

Ingredients Pancakes with baked meat

Ingredient pancakes

Meat sauce ingredient

  • 700-800 g minced meat mixture
  • an onion
  • a carrot
  • a slice of celery
  • a cup of mashed tomatoes (not broth if you use broth put 2 tablespoons and dilute them in a cup of soup / water)
  • a cup / two of meat soup or water, but it won't be as good
  • salt
  • pepper
  • a bay leaf
  • basil

Baked meat pancakes

Preparing pancakes

Separate the egg whites from the yolks.

Mix in a bowl the yolks with flour, oil, salt (a little) and mix with a pinch of pear, adding little by little the milk, being careful not to make lumps.

At the end, beat the egg whites and add them to the pancake dough, stirring gently.

Leave the bowl to "rest" for 30 minutes.

Prepare a good pan (I use Tefal), grease it with an oil brush (I only grease the first pancake), heat it well and put a polish from the composition. Tilt the pan to spread the composition all over the bottom.

Keep it on the fire, over medium to high heat, and when you see that it has taken on a slight color on the edge, turn it with a thin spatula.

Do the same with the whole composition.

Meat sauce preparation

Peel the onion, celery and carrot. Cut the onion into cubes and grate the carrot and celery.

Heat 3 tablespoons oil and put the vegetables. Stir for 3-4 minutes, to soften gently. Add the minced meat. Stir occasionally, until you see no red / raw meat in the bowl, then leave until all the juice left by the meat decreases, stirring gently.

Add tomato juice and soup, bay leaf, salt and pepper to taste.

The juice (juice + soup) must contain the meat well, it will have to boil for 2 hours. If you see that it decreases, supplement with soup / water. Turn the heat to low, put the lid on the pot and let it boil covered. Towards the end, add the basil and you can easily avoid the lid, or take it off completely, so that the sauce drops well and thickens easily.

Baked meat pancakes

Prepare a heat-resistant dish and grease it well with butter.

Take a pancake, put 2 tablespoons of meat sauce and fold the pancake as in the picture.

Do the same with the remaining pancakes and meat. Divide ochiometrically evenly enough for all pancakes.

Place a tall langa in the pot.

Beat eggs well with a little salt, then mix them with sour cream.

Pour the mixture into the bowl over the pancakes. Put slices of cheese on top.

Put the dish in the preheated oven, at 185 degrees on the middle step and leave for 25-30 minutes, until the cheese begins to brown slightly.

The preparation is good and warm and cold, either with a tablespoon of sour cream on top, or simple.

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After washing the fruit, I removed the pears from the cherries and broke the red currant berries from the stalks, put them all in a small pot and added the sugar.

I mixed everything up and it was on the fire for about an hour. Maybe that's why he bonded so well. And more than likely because of this came out a small amount of finished product.

No taste, no flavor, no texture & # 8230 perfect for homemade croissants. That's all I did to use these horns. There's nothing left of the jam! But we have croissants for two days & # 8230 I hope.

I'm tempted to do more. To add more seasonal fruits and make enough this time to have a few jars for the cold season.

For the Russian people, these pancakes mean more than a dessert. Their origin is old, and the pre-Christians attributed religious connotations to them, resembling the solar disk.

These pancakes are eaten in combination with various fillings, from sweet to salty, including the famous Russian caviar on the list. It should also be remembered that blini is a typical Easter dessert, because Russian Orthodox do not consider butter, milk and eggs used in the recipe to be sweet foods.

Method of preparation

Put in a one-liter pot the yolk, oil, rum, salt, 50 ml milk, lemon peel (grated) and beat well with a spoon to mix. Then, add the flour and rub the edge of the pot with the back of the spoon, until the composition is homogenous. Thin with the rest of the milk, which we pour a little at the beginning, mixing well each time until the content is homogeneous. After that you can put more milk at once. If we do not have milk, we can replace it with soda or mineral water. Beat the egg whites until foamy and then put it over the composition and mix a little. Thus, the composition will become foamier and thicker. The secret lies in the rum, which keeps the dough frothy until the end, so the pancakes will be very tender. We will not add sugar to the composition, because it caramelizes quickly and the pancakes will stick to the pan.

Bake the pancakes in a regular pan or Teflon pan. For the first pancake we will bake, the pan will have to be well greased on the whole surface, to cover all the roughness, if not, the pancake will stick. We must make sure that the pan is washed well beforehand.

After baking the pancakes, cover them in a pan, placed on a bowl with hot water. At the end, we can fill the pancakes with jam, marmalade, jam, cottage cheese or urda, as they bake.

I'm sure you'll be happy with that pancake batter and all loved ones will appreciate the recipe.


We Romanians grew up with classic, roll-shaped pancakes, but in series and movies we often saw another variation of this dessert: pancakes or American pancakes.

These American pancakes are fluffy, soft and decadent, with a different shape and texture than we are used to. In America, pancakes are served both for dessert and for breakfast.

Usually, the American pancakes are placed on top of each other, and a little butter and maple syrup are put on top. Other popular toppings are chocolate, jam, jam, honey, nuts, fruits, cream and molasses. There is also the option of serving these pancakes with salty foods, such as bacon, eggs or sausages.

The ingredients used in pancakes are available to anyone: flour, milk, eggs and baking powder. Sometimes yogurt or sour cream can be added to give the dough a pleasant moisture. The size of American pancakes varies, but they are often 10 cm in diameter and 1 cm thick.

Here is one of the simplest American pancake recipes, which you can prepare with what you already have in the pantry:

  1. First we mix the dry ingredients: flour, baking powder, baking soda and sugar.
  2. Mix the milk with the oil.
  3. The whites and yolks separate.
  4. Beat the egg whites until they form a foam, and beat the yolks with salt.
  5. Pour the milk and oil mixture over the yolks and add the dry ingredients, mixing with a mixer.
  6. When we have a homogeneous mixture, we incorporate the egg whites with the help of a whisk.
  7. The dough is ready and all we have to do is fry the pancakes. So heat a little oil in a pan.
  8. When it has warmed up, we pour a polish of the composition into its center. Unlike classic pancakes, we do not have to move the pan for the dough to cover the bottom completely.
  9. When the pancake makes blisters on the surface, turn it over and leave it for about two more minutes.
  10. We serve the pancakes placed on top of each other, with our favorite topping.
4.5 / 5 - 5 Review (s)

Ingredients for the pancake recipe with cheese

  • Eggs - 2
  • Salt - 1 tsp
  • Old - 1 tsp
  • Milk - 350 ml
  • Cheese - 150 g
  • Oil - 30 ml
  • Flour - 150 g.

How to prepare the recipe for pancakes with cheese

Mix eggs with salt and sugar. Add the milk and mix the composition well.

Tip: milk can be replaced with a mixture of milk and water, 1: 1 ratio. The cheese is scraped through the grater with small holes.

Tip: choose a cheese that melts easily, soft and not very salty. Add the cheese to the milk composition, pour in the oil and sift the flour. We mix the composition well with the goal.

Heat the pan very well.

Tip: I do not grease the pan with grease, if you know that the pan has no non-stick coating, grease the pan with 2-3 drops of oil.

Spread a composition polish on the entire surface, fry on both sides until you get a golden color. Cheese pancakes are ready.

Tip: Dill can be added to the dough, so you get an even more beautiful look. For a more interesting taste you can add a grated bell pepper (the pancakes would look more colorful if the pepper is red) or ham.

Pancakes with cheese can be served with sour cream or Greek yogurt.

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

Video: Τηγανίτες και όχι μόνο. Συνταγή του Λευτέρη Λαζάρου