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Pancakes with dill and cheese

Pancakes with dill and cheese


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Pancakes with love prepared. They are delicious, filling, only good for breakfast or a light lunch.

  • 500 ml of milk
  • 250 gr flour
  • 200 gr hard cheese
  • 2 eggs
  • 2 lg olive oil
  • a knife tip of salt, sugar, baking powder
  • 1 leg. of marar

Servings: 10

Preparation time: less than 30 minutes

RECIPE PREPARATION Pancakes with dill and cheese:

In a bowl, mix the flour with the salt, sugar and baking powder. We give the cheese through the small grater. We wash the dill and cut it into small pieces.

Gradually pour the milk into the bowl and mix well so that no lumps form. We also add whole eggs. Add the oil, cheese, dill and mix the composition.

Pour the amount of dough into the hot pan and fry the pancakes. Good appetite.

Tips sites

1

If you consider that the composition is too thick, you can add more milk and mix well.

2

Instead of dill you can use whatever greens you want.

3

Preferably pancakes after frying, put them in a plate covered with foil so that the edges do not dry out if you make them too thin.

4

The composition of the pancakes should be to your liking, cheese, ham, peppers, etc.


Extra fine pancakes with cheese. They are absolutely delicious

I prepared the extra fine pancakes last week, by chance, when I came across a piece of cheese in the fridge. As the expiration date is approaching, I need to find a recipe that includes cheese. I made these delicious pancakes. My husband liked them very much and ate them straight from the pan, but they seem colder to me.

Necessary ingredients:

  • 20 g of yeast, 400 ml of milk
  • 200 gr cheese, 250 gr wheat flour
  • 2 medium eggs, a pinch of sugar
  • A pinch of salt

How to prepare pancakes with cheese?

Heat the milk, add the crushed yeast in it, eggs, a little sugar and mix. Then cover the bowl and leave it in a warm place for 10 minutes, so that the yeast has time to grow.

In a bowl sift wheat flour, add a pinch of salt and make a hole in the middle. Pour the yeast raised in this hollow and knead the dough.

Then cover the dough with a kitchen towel and put it in a warm place. Let it rise for about half an hour.

After the dough doubles in volume, mix it with grated cheese.

Put a pan with oil on the fire, and when the oil heats up, fry the pancakes on both sides.

Pancakes with cheese can be served both hot and cold and go great with a vegetable salad. Prepare this recipe yourself and surprise your family with some delicious pancakes.

They will definitely disappear from the table immediately, because they are absolutely delicious. Have fun with your loved ones and increase your cooking!


Recipe collection

In Prejmer, in Tara Barsei, the Pancake Festival or Fasching takes place every year, after the Saxon name. Here, I saw for the first time pancakes with stuffed cabbage rolls, pancakes with zacusca, pancakes with spinach and mushrooms. There are also classic recipes for pancakes with cheese, chocolate or homemade jam.

Two days of Festival with culinary delight, exhibition of pancakes, old recipes, secrets kept with holiness, good cheer, dancing, beautiful people, guest artists, talented children and even a masquerade ball & # 8230

Ingredient:
& # 8226 4 eggs
& # 8226 300 ml milk
& # 8226 300 ml mineral water
& # 8226 400 g flour
& # 8226 3 tablespoons melted butter (optional)
& # 8226 2 teaspoons itinerary
& # 8226 200 g sour cream
& # 8226 200 g grated cheese
& # 8226 200 g salted cheese
& # 8226 3 cloves of garlic
& # 8226 1 link of dill
& # 8226 sare
& # 8226 sunflower oil for frying

Method of preparation:
We make the composition for the pancake sheets from: flour, eggs, milk, mineral water, cumin and a pinch of salt. Keep it in the fridge for 30 minutes then we can bake the sheets.

The dough is a little thicker and the sheets will come out thicker.
Grease them with sour cream mixed with dill.

Sprinkle with salted cheese and then grated cheese.

Put a little crushed garlic on top and roll the pancakes.
That's all!

PS: the steps for the pancake dough I explained in more detail in the recipe: Pancakes with urda and dill

PPS: A good pancake pan is the Heinner one. I highly recommend it to everyone!


American pancakes

Our breakfast began to include and American pancakes or pancakes, as they are known in English.
They cook quickly, are fluffy and are perfect for a weekend breakfast in family.
They can be made simple, with pieces of chocolate, fruit or different flavors, depending on everyone's preferences.
It can also be served with butter, maple syrup, whipped cream, jam or various fruit sauces.


Preparation:

- Beat eggs in a large diameter bowl. Add the milk, sour cream and then incorporate the freshly sifted flour. Mix all the ingredients with a spatula so as to obtain a mixture as homogeneous as possible. The prepared composition is passed through a sieve.

- Put a little butter in a pan with a non-stick surface (I usually spread the butter or oil used to heat the pancakes with an absorbent kitchen napkin on the entire surface of the pan). When the temperature of the pan is optimal, put about 1/2 of the previously prepared composition in the pan and spread it over its entire surface. This working time must be achieved in the shortest time.

- The pancakes are turned carefully (Xabier Gutierrez recommends turning the pancake with the palms) but they should not be left in the pan for too long (they will spend some time in the oven).

- Place the pancakes on a plate (one on top of the other) and cover. I usually place pre-moistened kitchen towels between them and then cover them with another damp towel.

For the filling:
- Garlic is cleaned, washed and chopped.
- Peel onions, wash and chop finely.
- Wash the red pepper, clean it and cut it into pieces.

- Mushrooms are cleaned, washed very well and dried by gently wiping their surface with absorbent paper towels. Mushrooms are cut into pieces (I also cut their tails).

- In a non-stick pan, fry in a little oil the onion, the garlic, the red pepper and the previously prepared mushrooms. Season to taste with salt, mix with white, green, black pepper and paprika. At the end add the parsley leaves and chopped dill.

- Place a part of the prepared composition on the surface of the pancake and roll it carefully. Do the same for the rest of the pancakes.
- Grease a heat-resistant tray. Place the prepared pancakes in the tray.
- Add to the surface finely grated cheese on a grater and chopped parsley leaves.

- Preheat the oven to 180 degrees c.
- Place the tray in the oven for about 7-10 minutes, until the pancakes acquire a golden color on the surface.
- Serve hot. Cream is added optionally before serving.


PANCAKES WITH COW CHEESE AND DILL

I chose to prepare this for dinner pancake pudding with cottage cheese and dill & # 8211 salty pudding recipe for pancakes.

The recipe for pancakes with cottage cheese and dill is made very easily and quickly and you can do it whenever you get bored of eating only pancakes with jam. My child also loves salty options, especially those with mushrooms or spinach.

It may be a good idea for dinner or a hot snack.

To prepare pancakes with cottage cheese and dill you do not need expensive or difficult to obtain ingredients.

You can adapt the recipe and add to the filling ham cubes, bell peppers (sauteed beforehand), baby spinach or grated cheese.

If you can't find cottage cheese you can use ricotta.

Here's how to make pancake pudding with cottage cheese and dill:

INGREDIENT:
(for 2 persons):

1 link fresh dill

1 knife tip ground nutmeg

200 ml sour cream for cooking

The pancakes being ready, I turned on the oven at 180 ° C to preheat.

I prepared the filling by mixing cottage cheese with an egg, 1/4 teaspoon salt, freshly ground pepper, a nutmeg powder and finely chopped dill.

I mixed the composition until it was homogenous.

I filled the pancakes with this mixture and arranged them in a small heat-resistant dish.

I prepared the sauce by mixing 200 ml of cooking cream with 2 eggs previously beaten with salt and freshly ground pepper, then I added the grated cheese through a large grater. I poured the sauce over the pancakes.

I baked pancake pudding with cottage cheese and dill for about 30 minutes. Depending on the strength of your oven, leave the pudding in the oven until the sauce thickens and browns slightly.


Pancakes with dill and cheese - Recipes












By http://retetegg.blogspot.com/
Sometimes we run out of ideas, get hungry and don't have a lot of food in the fridge to choose from and make various combinations.

One evening around 11 pm, my friend Raisa was in the above situation. He didn't know what to combine to get a late but tasty dinner and he asked me for an idea (depending on what ingredients he told me he had in the fridge). I suggested she make some quick pancakes with beer, to which she added some grated cheese for extra flavor.

While we were talking about the mess (she between 2 pancake turns) I also had a craving. Because I don't eat in the evening after 7 o'clock (and it was already almost midnight), the next day I also tested the pancakes with beer and cheese. a madness (in a good way).

In a hot pan I baked the pancakes (I made them a little thicker than usual so they needed more time to bake). But I can honestly say that they are worth all the time in the world because they are mega tasty.

I served them hot with grated cheese on top and about 2 semi-smoked sausages with ketchup. I go simple or with a sauce that you like more :)


Mushrooms with Mushrooms

- Beat eggs in a large diameter bowl. Add the milk, sour cream and then incorporate the freshly sifted flour. Mix all the ingredients with a spatula so as to obtain a mixture as homogeneous as possible. The prepared composition is passed through a sieve.

- Put a little butter in a pan with a non-stick surface (I usually spread the butter or oil used to heat the pancakes with an absorbent kitchen napkin on the entire surface of the pan). When the temperature of the pan is optimal, put about 1/2 of the previously prepared composition in the pan and spread it over its entire surface. This working time must be achieved in the shortest time.

- The pancakes are turned carefully (Xabier Gutierrez recommends turning the pancake with the palms) but they should not be left in the pan for too long (they will spend some time in the oven).

- Place the pancakes on a plate (one on top of the other) and cover. I usually place pre-moistened kitchen towels between them and then cover them with another damp towel.

For the filling:
- Garlic is cleaned, washed and chopped.
- Peel onions, wash and chop finely.
- Wash the red pepper, clean it and cut it into pieces.

- Mushrooms are cleaned, washed very well and dried by gently wiping their surface with absorbent paper towels. Mushrooms are cut into pieces (I also cut their tails).

- In a non-stick pan, fry in a little oil the onion, the garlic, the red pepper and the previously prepared mushrooms. Season to taste with salt, mix with white, green, black pepper and paprika. At the end add the parsley leaves and chopped dill.

- Place a part of the prepared composition on the surface of the pancake and roll it carefully. Do the same for the rest of the pancakes.
- Grease a heat-resistant tray. Place the prepared pancakes in the tray.
- Add to the surface finely grated cheese on a grater and chopped parsley leaves.

- Preheat the oven to 180 degrees c.
- Place the tray in the oven for about 7-10 minutes, until the pancakes acquire a golden color on the surface.
- Serve hot. Cream is added optionally before serving.
The recipe for the pancake dough belongs to Xabier Gutierrez and I found it in his book "1000 Recipes for beginners and amateur chefs".

I prepared several pancakes (I simply served them with jam, chocolate sauce or grated Telemea cheese on a grater). Only 6 pancakes (of the prepared ones) I used for the recipe itself.


Baked spinach pancakes

Baked spinach pancakes. Pancakes filled with a garlic spinach cream and grated cheese gratin are a very tasty hot appetizer. My verified pancake recipe (which you can find here) does not contain sugar at all. I always make them go with sweet fillings (jams, cottage cheese with raisins, apples or caramelized oranges) and salted ones (mushrooms, white sauce with cheese, minced meat, Chinese vegetables, spinach, brains, chicken liver, etc. ).

And this time I baked more pancakes in the idea that I already had a spinach ready (with bechamel sauce and fragrant with garlic). Pancakes can be fried the day before. I know people who make 100 pancakes at a time and freeze them in 10-15 servings in airtight plastic bags. I haven't tried it but it sounds convenient!

Let's go back to our pancakes & # 8211 spinach pancakes. Filled with a garlic spinach cream (see recipe here) and sprinkled with grated cheese are a very fine and tasty appetizer (or even a dinner & # 8211 if you eat 2-3 people).

They can be presented rolled (like sarmales) or placed on layers like a cake (in a round shape with the diameter of pancakes).


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