Salty pancakes with carrot filling
4 servings
60 minutes
Savory pancakes with carrot filling are a refined dish of European cuisine, combining the tender texture of the dough with a fragrant and rich filling. Such recipes are believed to have originated as a variation of traditional pancakes adapted for heartier and spicier tastes. Carrots add natural sweetness to the filling, while sautéed onions provide depth and richness. The taste of these pancakes pairs wonderfully with fresh herbs and spices. They can be served as a standalone dish or as a side to meat and vegetable appetizers. With their appetizing appearance and rich flavor, savory pancakes with carrot filling are perfect for both everyday dinners and festive tables.
1
In a deep container, mix water, eggs, salt, baking soda, herbs, and pepper. Mix well. Add flour and stir until smooth without lumps. Then add vegetable oil and mix well again. The pancake batter is ready.
- Water: 6 glasss
- Chicken egg: 2 pieces
- Salt: to taste
- Soda: 0.5 teaspoon
- Dried parsley: to taste
- Dried basil: to taste
- Mix of peppers: to taste
- Wheat flour: 2 glasss
- Vegetable oil: 3 tablespoons
2
We bake like regular pancakes. For this, we need a suitable pan. It can be a special pancake pan or a regular non-stick one, or even a non-non-stick one that has been improved... Unfortunately, I haven't tried improving a regular pan, but I remember this: before use, the pan is dried with salt — salt is sprinkled on the pan (a handful), and the bottom is cleaned with it; after the salty treatment, it is heated dry on the stove, and then before frying and sometimes between pancakes, it is greased with pork fat — a piece of raw fat is put on a fork and used to rub the bottom.
3
In general, we heat the existing pan on the stove. Pour the batter onto the heated bottom with a ladle while turning the pan to ensure the batter spreads evenly across the entire surface. (We rotate the pan while holding it above the stove). Try not to pour too much; otherwise, you might end up with very thick pancakes. If you have no experience in making pancakes, you'll need to practice a bit. As they say, the first pancake is always a mess.
4
I fry the pancake quickly. The first side takes a couple of minutes. Once it browns at the edges, I flip it. The second side cooks faster — about 20-30 seconds. I flip the pancake using a fork. I lift the edge slightly with the fork to avoid tearing, then finish with my hands. If the pancake isn't burnt, it easily separates from the pan, so I don't burn myself.
5
Chop the onion finely. Grate the carrot on a coarse grater. Then fry the onion and carrot together in vegetable oil until golden brown. Let it cool.
- Onion: 2 pieces
- Carrot: 4 pieces
- Vegetable oil: 3 tablespoons
6
We fill the pancakes into rolls. For this, we spread the filling evenly in a thin layer over the surface of the unfolded pancake. Then we roll the pancake with the filling into a roll.