Pancakes with green onions and egg
6 servings
75 minutes
Pancakes with green onions and eggs are one of the coziest and homely dishes of Russian cuisine. This recipe combines the tenderness of thin pancakes with a fragrant filling of green onions, boiled eggs, and cheese. Historically, pancakes were considered a symbol of the sun and were an integral part of festive feasts, especially during Maslenitsa. The filling of onions and eggs makes them nutritious and tender, while the golden crust formed during frying adds to their appeal. These pancakes are perfect for a cozy breakfast, hearty snack, or light dinner. They are served with sour cream that highlights their soft flavor, while fresh green onions add a pleasant spiciness. The dish pairs excellently with hot tea or fresh vegetables, creating a harmony of flavors.
1
Prepare all the ingredients.
2
Whisk 3 eggs with sugar and ¼ teaspoon of salt until the sugar dissolves.
- Chicken egg: 7 pieces
- Sugar: 30 g
- Salt: to taste
3
Pour in 100 ml of warm milk and stir.
- Milk: 500 ml
4
Sift all the flour with baking soda and mix thoroughly with a whisk until a uniform thick, sticky dough forms.
- Wheat flour: 210 g
- Baking soda: 0.3 teaspoon
5
Gradually mix the remaining milk into the dough. Add vegetable oil and mix again. Let the prepared dough rest while the filling is being prepared.
- Milk: 500 ml
- Vegetable oil: 40 ml
6
Boil the remaining eggs hard, then peel and grate them on a coarse grater.
- Chicken egg: 7 pieces
7
Finely chop the onion. Set aside a little for serving.
- Spring onion: 120 g
8
Melt half of the butter in a pan and sauté the green onions for 1-2 minutes.
- Butter: 80 g
9
Mix onion with eggs and grated cheese, add salt and pepper to taste. Set aside.
- Cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
10
Grease the pan with vegetable oil and fry the pancakes on both sides.
- Vegetable oil: 40 ml
11
Put some filling on the pancake and roll it into a tube. Do the same with the other pancakes.
12
Fry the stuffed pancakes in the remaining butter in the pan until golden brown.
- Butter: 80 g
13
Serve pancakes with sour cream, garnished with green onions.
- Sour cream: to taste
- Spring onion: 120 g