Salty pancakes with herbs
4 servings
25 minutes
Savory pancakes with aromatic herbs are a refined dish of Russian cuisine that combines the softness of the dough with the rich aromas of fresh herbs. They evoke memories of village feasts where traditions meet natural flavors. The addition of tarragon, basil, oregano, and thyme makes the dish particularly fragrant, while butter adds tenderness. These pancakes are perfect as a standalone dish or as an accompaniment to cheeses, appetizers, and savory fillings. They can be served with sour cream, cottage cheese cream, or a spicy sauce. Preparation requires patience for the dough to absorb the herb aromas, but the result impresses with its depth of flavor and originality. This is a true culinary find for those who appreciate the balance between simplicity and sophistication.
1
Chop the leaves of the herbs (only the leaves, do not use the stems) with a knife and mix in a dry bowl. Dried herbs are also suitable, but then the dough must be left to rest for at least one hour and at most for a day in the refrigerator for the herbs to soften.
- Tarragon leaves: 1 tablespoon
- Basil leaves: 1 tablespoon
- Fresh oregano leaves: 1 tablespoon
- Fresh thyme: 1 tablespoon
2
In a blender, mix eggs, milk, water, a cup of flour, butter, and salt. Blend for about 10 seconds until smooth. Add finely chopped herbs, mix, cover with plastic wrap, and let it sit for half an hour, or better yet, a few hours for the dough to absorb the herb aroma.
- Chicken egg: 2 pieces
- Milk: 0.8 glass
- Water: 0.5 glass
- Wheat flour: 1 glass
- Butter: 3 tablespoons
- Salt: 0.5 teaspoon
- Tarragon leaves: 1 tablespoon
- Basil leaves: 1 tablespoon
- Fresh oregano leaves: 1 tablespoon
- Fresh thyme: 1 tablespoon
3
Cook pancakes as usual in a hot pan with vegetable oil.
- Vegetable oil: to taste