Pancakes for breakfast
4 servings
30 minutes
Pancakes for breakfast are a delicate, aromatic dish that warms the soul from the first moment. This recipe combines classic thin pancakes with a refined filling of chicken fillet, zucchini, and Emmental cheese, creating a rich texture and intense flavor. The origins of this dish trace back to Russian culinary traditions where pancakes symbolize hospitality and home comfort. Baked under a layer of cheese, they acquire a golden crust, making them even more appetizing. These pancakes are perfect for breakfast or a cozy family dinner as they are not only nutritious but also delight the eye with their festive appearance. Serve them hot with herbs or sour cream while enjoying the harmonious combination of soft dough and juicy filling.
1
Mix a glass of milk, eggs, sugar, salt, and three tablespoons of flour to prepare a batter resembling thin sour cream. In a well-heated, greased pan, cook eight pancakes.
- Milk: 400 ml
- Chicken egg: 1 piece
- Sugar: 0.5 tablespoon
- Salt: 1 teaspoon
- Wheat flour: 120 g
- Margarine: 45 g
2
In melted margarine, lightly fry finely chopped onion, add finely chopped chicken breast fillet and fry for three minutes, then add finely chopped green and yellow zucchini, salt, and pepper.
- Margarine: 45 g
- Onion: 1 piece
- Chicken breast: 4 pieces
- Zucchini: 2 pieces
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
3
In a separate bowl, thoroughly mix the flour and milk. Add the resulting mixture to the chicken. Simmer until the liquid thickens and starts to boil. Add half of the grated Emmental cheese as per the recipe.
- Wheat flour: 120 g
- Milk: 400 ml
- Cheese: 125 g
4
Place 3-4 tablespoons of filling on each pancake, fold from both sides so that the edges overlap.
5
Place the stuffed pancakes in a baking dish, surround them with the remaining chicken mince, sprinkle with cheese, and bake in a preheated oven at 200 degrees for 20 minutes.
- Cheese: 125 g