Pancakes with forshmak
6 servings
90 minutes
The combination of pancakes and herring seems strange only at first glance. In fact, we eat pancakes with red fish, and with fatty lightly salted herring they turn out no worse, and will be cheaper. Let's make it clear right away that forshmak is not quite right here, this is a quick "filling" recipe. Some granny from Shepetovka would never add mayonnaise to forshmak, but we add it, because with a fatty Maslenitsa pancake it will sound juicier.
1
Fillet the herring. Place the fillet in a bowl, cover with 250 ml of milk, and leave in the refrigerator for 3 hours.
- Herring: 2 pieces
- Milk: 700 ml
2
Whisk 2 eggs with salt until frothy.
- Chicken egg: 5 piece
- Salt: 1 teaspoon
3
Pour boiling water into the eggs while continuing to whisk. The foam will double in size. Add 250 ml of cold milk, also without stopping the mixer.
- Water: 250 ml
- Milk: 700 ml
4
At the end, add the sifted flour and 2 tablespoons of vegetable oil. Mix well to avoid lumps and put the dough in the refrigerator for 30 minutes.
- Wheat flour: 145 g
- Vegetable oil: 2 tablespoons
5
Heat the pancake pan — for the first pancake, you can grease it with vegetable oil, and the subsequent ones can be cooked without it. Pour a little batter onto the pan and spread it over the entire surface.
- Vegetable oil: 2 tablespoons
6
Fry for about 2 minutes over medium heat, then flip and fry for another minute. Do this with all the dough.
7
Half an hour before starting to fill the pancakes, soak the bread in milk as well.
- Stale white loaf: 2 pieces
- Milk: 700 ml
8
Boil the remaining eggs hard and cool them.
- Chicken egg: 5 piece
9
Remove the herring from the milk, dry it with a paper towel, and chop it finely.
- Herring: 2 pieces
10
Cut cucumbers, eggs, and onions into equal small cubes. Place the herring in a bowl, add the bread (previously squeezed), eggs, cucumbers, and onions.
- Marinated cucumbers: 100 g
- Chicken egg: 5 piece
- Onion: 0.5 head
- Stale white loaf: 2 pieces
11
Add mayonnaise and mix.
- Mayonnaise: 80 g
12
Spread the prepared forcemeat on half of the pancake and roll it up. Do the same with the remaining pancakes. Before serving, cut each roll in half, slightly diagonally.
