Thin pancakes in cucumber brine stuffed with cheese. Pancakes in brine with cheese How to cook pancakes in brine

It's Lent, and as luck would have it, we remember pancakes, and our family asks us to cook them, and we really want to please them with delicious pancakes. And, it seems, what kind of pancakes are there without eggs and milk, but there are lean pancakes in which these important ingredients are replaced with others, as a result they turn out no worse than the pancakes we are used to and love. In addition, lean pancakes have a significant advantage: they are not as heavy as regular ones and have a low calorie content, so they are good for those who are watching their figure and for those who are fasting.

So it is quite possible to please yourself and your loved ones with pancakes during Lent, because the recipe for Lenten pancakes is made taking into account all abstinence in food prescribed by religious rules: no eggs, no milk, no sour cream. Dough for lean pancakes can have either a fresh or yeast base. You can cook delicious lean pancakes with plain water. The main ingredients of Lenten pancakes are flour, water, salt, sugar and vegetable oil, the presence of which indicates that pancakes can only be prepared on days permitted by the church: Saturday or Sunday. Water, vegetable or cereal decoctions, or highly carbonated mineral water can be used as a liquid base. By combining different types of flour, you can get different types of lean pancakes - mix rye or buckwheat, as well as oat or corn flour with wheat flour. This ability to use different types of flour and a variety of fillings opens up endless possibilities for imagination.

Lenten pancakes are good on their own, but you definitely can’t spoil them with the right tasty filling. Prepare lean pancakes with a variety of sweet fillings, using jams, syrups, honey or preserves, dried fruits, steamed and ground in a blender with honey or sugar, as well as sweet pumpkin, lightly stewed in a frying pan with sugar, apples, bananas, pears, berries , kiwi, pineapples or other fruits pureed or lightly fried with sugar or honey, chopped nuts or coconut with honey. Lenten pancakes with savory fillings will be no less tasty: mashed potatoes with fried onions or with fresh herbs, buckwheat and mushrooms, stewed cabbage with herbs, mushrooms with onions, with eggplant and zucchini stew, as well as with various baked goods. Perhaps among our recipes you will find one that will become the ideal dish on your Lenten table.

Lenten pancakes on the water

Ingredients:
1.5 stack. flour,
2 stacks water,
50 ml vegetable oil,
1 tbsp. Sahara,
½ tsp soda,
a little vinegar or citric acid,
salt - to taste.

Preparation:
Dissolve sugar, salt in water, add sifted flour and citric acid and knead the dough thoroughly until smooth so that there are no lumps. Then add soda and vegetable oil. Stir everything well. Heat a frying pan, grease it once before baking with vegetable oil and bake the pancakes over medium heat.

Pancakes with mineral water

Ingredients:
500 ml mineral water,
1.5-2 cups. flour (this depends on the thickness of the desired dough),
4 tsp Sahara,
½ tsp salt,
2 tbsp. vegetable oil.

Preparation:
Mix the sifted flour with salt and sugar, add mineral water and vegetable oil and mix thoroughly. Heat a frying pan, pour just a little vegetable oil into it so that the pancakes do not stick to the surface of the frying pan, and fry them on both sides until cooked.

Pancakes with tea

Ingredients:
250 ml black or green tea,
6 tbsp. (with a slide) wheat flour,
1 tsp (without a slide) baking powder,
2-3 tbsp. Sahara,
1 tbsp. vegetable oil,
a pinch of salt.

Preparation:
Brew tea, cool it, pour it into a deep bowl and add vegetable oil, sugar and salt. Mix everything with a whisk. Gradually stir in flour. If you want thick pancakes, add another 1-2 tbsp. flour. Add baking powder and whisk until there are no lumps. Heat a frying pan, grease it with vegetable oil, and bake pancakes.

Pancakes with brine

Ingredients:
2 stacks flour,
1 liter of cucumber or tomato brine,
2 tbsp. vegetable oil,
1 tsp soda.

Preparation:
Add flour and soda to the brine and stir thoroughly until thickened. Grease a frying pan with vegetable oil, heat it and bake the pancakes on both sides until browned.

Pancakes with apple and lemon juice

Ingredients:
250 g wheat flour,
100 ml apple juice,
420 ml water,
100 g sugar,
10 g baking powder,
1 tsp lemon juice,
vegetable oil.

Preparation:
Combine flour, sugar, salt and baking powder in a separate bowl. Mix apple juice with warm water, lemon juice and vegetable oil. Pour some of this liquid into the flour, stir with a whisk, then add the rest of the liquid, continuing to stir. Grease a frying pan with vegetable oil, heat it up and start baking pancakes.

Pancakes with soy milk

Ingredients:
1 stack flour,
½ cup soy milk,
½ cup water,
50 g vegetable margarine,
2 tbsp. honey,
1 tbsp. Sahara,
¼ tsp. salt.

Preparation:
Mix flour, salt, melted margarine, sugar, honey, soy milk and water, cover the resulting mass with film and refrigerate for 2 hours. Heat the frying pan, after greasing it with vegetable oil, pour in 3 tbsp. dough, distribute it evenly over the entire surface of the pan and fry on both sides.

Lenten yeast pancakes

Ingredients:
1.5 stack. flour,
300 ml water,
3 g dry yeast (or 10 g fresh pressed),
2 tbsp. vegetable oil,
5 tsp Sahara,
½ tsp salt.

Preparation:
Mix flour with 4 tsp. sugar in a deep bowl. Pour 200 ml of warm water into it and leave for 15 minutes. Meanwhile, prepare the dough. To do this, dissolve yeast and 1 tsp in 100 ml of warm water. sugar until foam appears. Then pour the prepared dough into the dough, mix and leave until bubbles appear on the surface of the dough. Then pour vegetable oil into the dough, add salt, stir and bake pancakes in a heated frying pan on both sides. This dough makes thick pancakes; if you want thin pancakes, add another 100 ml of water to the dough.

These pancakes with toppings are very tasty. To do this, soak washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onions, cut into rings.
Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.

RRussian yeast pancakes (an old recipe)

Ingredients:
2.5 stacks wheat flour,
⅓ stack. buckwheat flour,
25 g fresh compressed yeast,
1 tbsp. Sahara,
1 tsp salt,
vegetable oil - to taste.

Preparation:
In the evening, knead a fairly thick dough from buckwheat and half the amount of wheat flour, yeast and water and place it in the cold. The next day, add the remaining flour, sugar, salt and let the dough rise. 30 minutes before baking pancakes, pour enough warm water into the dough so that it has the consistency of sour cream and stir. Then you can start baking pancakes.

Lenten buckwheat yeast pancakes “Grechishniki”

Ingredients:
4 stacks buckwheat flour,
4.5 stacks water,
25 g yeast,
salt - to taste.

Preparation:
Dissolve fresh yeast in half a glass of warm water, then add another half glass and stir until smooth. Without stopping stirring, add 2 cups of flour and stir well so that there are no lumps. Cover the dough with a towel and place in a warm place. It should increase in volume by 2-3 times, then add the remaining flour, pour in the remaining water, add salt, mix thoroughly and place again in a warm place. As soon as the dough rises again, start baking pancakes. Do not stir the dough.

Lenten millet yeast pancakes

Ingredients:
3 stacks flour,
1 stack millet flakes,
5 stacks water,
1 pack of dry yeast,
2 tbsp. Sahara,
1 tsp. salt,
½ cup unrefined vegetable oil with flavor.

Preparation:
Pour 3 cups of boiling water over millet flakes, put on fire and cook for 3 minutes. Cool the resulting porridge. Dissolve the yeast in a third of a glass of water, adding 1 tsp. Sahara. Add flour to the porridge, stir, then 1 glass of water, sugar, salt and yeast. Mix everything well, cover and leave for 1 hour for the dough to rise. Then pour 1 glass of warm water and vegetable oil into it and mix again. Before baking, grease the pan with vegetable oil and bake pancakes in the usual way.

Rice-based pancakes stuffed with rice and raisins

Ingredients:
2.5 stacks wheat flour,
4 tbsp vegetable oil,
1 stack rice,
2 tbsp. Sahara,
½ tsp soda,
½ cup raisins,
salt - to taste.

Preparation:
Boil the rice in 2 liters of water, covered, until cooked. Drain the broth through a sieve or colander (you will get about 1 liter of broth). Cool the resulting broth. If it turns out too thick, it can be diluted with boiled water to a liquid jelly. The total broth should be 1 liter. Add flour, sugar, salt, vegetable oil, soda and mix. The dough should have the consistency of liquid sour cream. Bake pancakes in a hot frying pan greased with vegetable oil on both sides. Let the finished pancakes cool and wrap them with the filling, prepared as follows: add raisins to the cooked, washed rice, which you first soak for 5-10 minutes in hot water, and sugar. You can make a savory filling by adding fried mushrooms and onions to the rice.

Potato pancakes with mineral water

Ingredients:
½ cup wheat flour,
3 potatoes,
1 stack mineral water,
4-5 tbsp. vegetable oil.

Preparation:
Peel the potatoes, cut them into cubes and boil until tender. Then drain off the excess water, leaving a little broth. Make mashed potatoes and cool slightly. Add sifted wheat flour to it and gradually dilute the resulting dough with mineral water so that the dough has the consistency of kefir. At the end, add vegetable oil and stir. Fry as usual. These pancakes will be especially good with mushrooms or sauerkraut.

Lenten oat pancakes

Ingredients:
2.5 stacks flour,
2 stacks oatmeal,
4 stacks water,
2 tbsp. Sahara,
2 tsp starch,
1 tsp salt,
½ tsp soda,
4 tbsp vegetable oil.

Preparation:
Pour water over the oatmeal overnight, strain the resulting mass in the morning, you will get 900 ml of oat milk, add sugar, starch, salt, soda and flour, pour in 3 tbsp. vegetable oil. Whisk until smooth. Pour 1 tbsp into a heated frying pan. vegetable oil and bake pancakes on both sides.

Lenten semolina pancakes

Ingredients:
1 stack decoys,
1.5 stack. water,
2 carrots,
1 onion,
1 tsp salt,
a little turmeric.

Preparation:
Chop the onion very finely and fry it along with the turmeric until golden brown. Add carrots grated on a medium grater and fry for a few minutes along with the onion. Mix semolina with water, add fried onions and carrots, stir and bake pancakes in the usual way.

Lenten corn pancakes

Ingredients:
200 g corn flour,
1 onion,
50 g vegetable oil,
1 tsp salt.

Preparation:
Knead corn dough, the consistency of which resembles jelly, add chopped onion, salt, pour in vegetable oil, stir and bake corn pancakes in a greased with vegetable oil and heated frying pan until golden brown.

Vegetable Lenten Pancakes

Ingredients:
120 g wholemeal flour,
3 large potatoes,
1 carrot,
1 onion,
3-4 tbsp. vegetable oil,
1 stalk of celery,
20 g parsley,
20 g dill,
spices: dried basil, ground black pepper and marjoram,
salt - to taste.

Preparation:
Grate the carrots, potatoes, celery and onion on a coarse grater. Add flour, spices, herbs and vegetable oil. Stir and let stand for a few minutes. Heat the vegetable oil well in a frying pan and fry the pancakes over medium heat. Place the finished pancakes in a saucepan, cover with a lid and let stand for a while, about 5-10 minutes, they will become even tastier. Before serving, sprinkle the pancakes with lightly toasted sesame seeds.

Lenten pancakes are a wonderful opportunity not only to please loved ones, but also to diversify your Lenten diet with tasty and healthy dishes.

Bon appetit!

Larisa Shuftaykina

I love everything simple and quick to prepare. Not long ago I went to visit and was treated to brine pancakes. I liked them, they were delicious. And they prepare very quickly, they were prepared right in front of me. They are good because you can cook and eat them at any time when there is brine and you can fast on fasting days.

I had some brine and decided to make pancakes.

Flour-Flour I add enough so that the dough remains liquid, but at the same time the pancakes do not tear when flipping. When I start baking the first pancake, it immediately becomesIt’s clear whether you need to add more flour or not. If necessary, add and mix the dough well again

Cucumber or tomato brine, as much as you have or

think you need to spend it.

Vegetable oil,
a little baking soda or baking powder.

Sugar - to taste

Add flour and soda to the brine and stir thoroughly until thickened.

After this, add sugar, quicklime soda (or baking powder). Mix everything again so that there are no lumps.

Grease a frying pan with vegetable oil, heat it and bake the pancakes on both sides until browned.

You can serve them with anything. You can have it with jam, sour cream, condensed milk, honey, or you can have it with fish or caviar. Who loves with what. They themselves taste salty. I prefer nothing. Delicious on their own or sprinkle sugar on each pancake before eating.

Prepare the necessary ingredients.

Pour the brine into a deep bowl. It must be strained through a fine strainer so that no peppercorns or mustard seeds get into the dough. Add chicken egg.

Add salt, sugar and vanilla sugar.

Pour in the vegetable oil, mix thoroughly and add the sifted flour. Add all the flour at once (in one portion) and thoroughly beat the dough with a whisk for 5-7 minutes. You can also use a mixer. The dough should be homogeneous, without a single lump. In consistency it will resemble liquid sour cream: by lifting the whisk up, the dough will easily run down.

Soak a silicone brush in vegetable oil and grease the heated frying pan with it (no need to add oil!). After 1 minute, pour in a ladle of dough, while making circular movements with the pan, helping the dough spread evenly over the surface. Fry the pancake over medium heat.

After 1 minute, carefully lift the edge of the pancake and quickly turn it over to the other side and continue frying. Remove the pancake from the pan after 30 seconds. Grease the pan with oil as needed (there is no need to grease it after each pancake).

Pancakes cooked in brine turn out tender, soft, tasty and full of holes.

They can be served by immediately removing them from the pan. After all, it will be hard for your household to resist the incredible aroma wafting throughout the house from the kitchen while preparing these wonderful pancakes mixed with brine.
Bon appetit! Cook with love!

Pancakes can rightfully be called one of the fastest ways to feed your family with quality and tasty food. There are many pancake recipes and they are all accessible and simple, both in the selection of ingredients and in the method of preparation. The dough for them is mixed not only with milk and fermented milk products, but also with ordinary cucumber pickle.

• Pancakes with cucumber brine
• Pancakes with tomato brine
• Pancakes with sauerkraut brine
• Pancakes with yeast and cucumber brine
• Pancakes with soda and cucumber brine
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Pancakes with cucumber brine

The recipe for pancakes with cucumber brine will definitely add to the recipe box of every intricate housewife. These round golden brown cakes are the perfect addition to any feast. They are successfully served even as an independent dish. And if you fill such pancakes with lightly salted salmon, caviar, boiled egg or mashed potatoes, you can get a tasty and inexpensive appetizer for any table.

Ingredients

To cook pancakes with brine, you will need different products.

• Cucumber brine (not cloudy) – 1 liter.
• Chicken egg – 1 piece.
• Refined vegetable oil – 2 tablespoons.
• Baking soda or baking powder - 0.5 teaspoon.
• Wheat flour – 2.5 cups (250 g).
• Granulated sugar – 1 tablespoon.
• Butter – for greasing pancakes and frying pans.
• Any savory filling: stewed cabbage, boiled egg with green onions, mashed potatoes with pieces of ham, etc.

Preparation

The recipe for pancakes mixed with brine is easy, but requires careful kneading. You can get rid of lumps in the dough using a simple whisk or a kitchen mixer.

1. Break one chicken egg into a bowl with high sides and add a spoonful of granulated sugar. Using a mixer, beat the ingredients until smooth foam is obtained.
2. Now add cucumber pickle, baking soda (baking powder) and wheat flour to the egg foam. Knead the dough with a whisk or mixer until it becomes homogeneous and without lumps.
3. Lastly, pour vegetable oil into the dough and mix lightly.
4. Place a pancake maker or any frying pan with a flat bottom and smooth edges on the fire. The heat under the frying pan should be even.
5. For the first pancake, grease a hot frying pan with oil (vegetable oil can be used) or gently wipe the bottom of the pan with a piece of lard.
6. Pour the dough into a hot frying pan in portions. Quickly turning the pancake maker, spread the dough over its entire surface from the inside and place the pan on the fire.
7. As soon as the pancake is baked on the bottom, turn it over to the other side and finish baking.
8. The hot pancake should be placed on a flat dish and greased with butter. If desired, any savory filling can be wrapped in it.

Pancakes with tomato brine

The recipe for pancakes with brine produces aromatic flatbreads with a piquant taste. This dish goes perfectly with beer. If you wrap grated cheese with spices and dill in brine pancakes, or fill it with red caviar, you can get a festive appetizer.

Ingredients

The recipe for brine pancakes requires various ingredients.

• 1 glass of any brine (200 g). This could be pickle from cucumbers or pickled tomatoes.
• Granulated sugar - no more than 2 tablespoons.
• Black pepper - to taste.
• Soda – 1/3 teaspoon.
• Wheat flour (must be sifted first) – 140 g.
• Beaten chicken egg - 1 piece for each glass of brine.
• Odorless vegetable oil for dough - 40 g.
• Oil for greasing a frying pan or a piece of lard, lard.

Preparation

First of all, you should prepare all the ingredients and utensils. This will help save a lot of time and nerves. This point is especially important if the recipe for the dish is completely new, unmastered.

1. Place the egg, soda and sugar in a large plastic round container or any other suitable container. All this is thoroughly mixed using a spiral whisk or a regular fork.
2. The brine is carefully poured into the beaten egg mixture. The ingredients are mixed again to a uniform consistency.
3. All the prepared flour is added to the mixture of brine and eggs. Now you need to beat the dough with special care, since the presence of lumps in it is completely unacceptable.
4. Place a pan for baking pancakes on the stove and grease it with lard, vegetable oil or lard (whoever has what).
5. A tablespoon of odorless sunflower oil is added to the finished dough.
6. Using a ladle, pour the dough into a hot frying pan and spread it evenly on the surface.
7. Pancakes need to be baked on both sides until fully cooked.

You can wrap any filling you like into ready-made and cooled pancakes. Before serving, these pancakes should be fried in a frying pan until golden brown. The filled pancakes are served on a plate decorated with fresh herbs. You can add 1 teaspoon of thick sour cream to them. The recipe for this treat does not require any special knowledge or skills from the cook, and the pancakes turn out delicious and unusual.

Pancakes with sauerkraut brine

Pancakes with brine are not necessarily prepared with cucumber brine. This could be pickle from a jar of tomatoes or an “autumn assortment.” Sauerkraut brine is also quite suitable. The recipe for such unusual pancakes should definitely be on the note of all housewives.

Ingredients

• Water – 1 glass (200 g).
• Flour – 1.5 cups (300 g).
• Soda – 1 teaspoon.
• Brine (cabbage) – 1 cup (200 g).
• Vegetable oil - 2 tablespoons (tablespoons) for the dough, 1 spoon for frying pancakes.

The recipe for these pancakes does not contain sugar, but you can add granulated sugar to the dough to taste. It should be borne in mind that brines, as a rule, always contain some amount of sugar.

Preparation

It will take no more than 20 minutes to prepare the pancakes. If you “get your hands on” kneading the dough, then even less.

1. In a deep bowl, mix brine, water, soda and flour. It is best to mix all this with an electric mixer. This way, only 3-5 minutes will be spent preparing the dough, and not a single lump will remain in it.
2. The pancake maker should be put on fire and heated properly, and then greased with oil.
3. The dough is quickly poured into a hot frying pan with a ladle and distributed over the surface.
4. As soon as the pancake is covered with holes and becomes golden on the bottom side, you need to carefully turn it over to the raw side. It is best to do this with a wide and flat heat-resistant culinary spatula, rather than with a knife.
5. Ready-made pancakes can be coated with butter and rolled into a tube or triangle.
   

   This brine pancake recipe makes an excellent base for savory fillings.

   Everyone will definitely like these pancakes. They can even be included in the assortment of the holiday menu.

Pancakes with yeast and cucumber brine

A recipe for pancake dough with cucumber brine and yeast is a great way to prepare lacy pancakes with a spicy aroma and taste.

Ingredients

• Clear cucumber brine – 1.5 cups (300 g).
• Dry yeast – 10 g.
• Boiled water – 0.5 cups (100 g).
• Wheat flour - 2 or 2.5 cups (500 g).
• Granulated sugar – 30 g.
• Unscented sunflower oil – 4 tablespoons.
• Fat for greasing the pan.

Preparation

We divide the preparation of pancakes into stages.

1. First of all, you should prepare all the necessary utensils and utensils. You will need: a deep food container, a whisk, a spatula and a flat dessert plate.
2. In half a glass of warm water you need to mix the yeast and a tablespoon of granulated sugar well. Cover the glass with a saucer and place it in a warm place for 15 minutes.
3. In a container with high sides, mix the brine, flour, yeast and sunflower oil. All ingredients are whisked until smooth.
4. The pan on which the pancakes will be baked should be heated. When it is heated, it is greased with oil or fat and the batter is poured into a portioned ladle.
5. The pancakes are fried on both sides and placed on a dessert plate, greasing each new layer with butter.

This recipe is easy to master even for novice cooks. The pancakes come out with a subtle spicy aroma, openwork and with small holes. They can be served with cheese, lightly salted red fish, caviar, boiled eggs, cottage cheese and fresh herbs.

Pancakes with soda and cucumber brine

Brine pancakes are a wonderful base for any savory filling. The recipe for “pickled” pancakes with herbs is a great addition to hot dishes and cold appetizers.

Ingredients

To prepare pancake batter you need to prepare a variety of ingredients.

1. Flour – 2 cups (400 g).
2. Refined vegetable oil – 40 g.
3. Ground black pepper – a pinch.
4. Fresh dill, finely chopped – 1 bunch (5-7 sprigs).
5. Chicken egg - 1 pc.
6. Cucumber brine – 1 l.
7. Half a teaspoon of baking soda.
8. Oil or lard for greasing the pan.

Preparation

Cooking pancakes will become easier each time. If you spend about 50 minutes baking them the first time, then in the future this time can be reduced by almost half. Thus, in just a short period of time, you can feed your family delicious and hot pancakes from available ingredients.

1. In a deep bowl, mix a chicken egg, ground black pepper, soda, and vegetable oil with a mixer. All this must be beaten on medium mixer mode for about 2-3 minutes.
2. Then brine and flour are added to the mixed products. Everything is churned again. You need to mix the products for so long that the dough becomes similar to low-fat sour cream and has a homogeneous structure.
3. Dill greens should be sorted, washed in cold water, slightly dried and chopped very finely. Chopped greens are added to the finished pancake dough.
4. A frying pan with a diameter of no more than 25 cm must be heated. When choosing a pan for pancakes, pay attention to the fact that it can have small sides, but must have a smooth and flat bottom.
5. Grease a heated frying pan with baking fat, for example, a piece of lard.
6. Very quickly pour the dough into the bottom of the hot pancake pan. It should be spread over the surface of the frying pan and immediately put on fire.
7. Each pancake should be baked on both sides and placed on a flat round plate with a heat-resistant spatula.
8. The finished flatbreads are coated with butter and rolled into a tube.
9. These pancakes can be decorated in a very festive way. To do this, place a spoonful of fried minced meat in the middle of the finished pancake. Chopped green onions are laid out on top of the minced meat. Then the edges of the pancake are collected into a kind of bag and tied with a string of smoked “Kosichka” cheese.

This pancake recipe will help you out both on weekdays and on holidays.

Each recipe for pancakes with brine requires compliance with some general rules.

1. You cannot salt the dough, since any brine contains a large amount of salt.
2. If the pancakes stick to the pan and tear, more flour should be added to the dough.
3. The pan should not cool down while baking pancakes.
4. Brine pancakes, mixed without yeast or chicken eggs, are a wonderful Lenten dish.
5. To make the dough successful, it should be kneaded in a clockwise direction.
6. Before baking pancakes, the dough needs to rest for about 3 minutes.
7. It is not necessary to grease pancakes with butter; they will taste better with it, but if for some reason you do not use butter, then you can remove this product from the recipe.
8. The fillings for pancakes are chosen absolutely arbitrarily, based on your own tastes and preferences.

Today we have an interesting and unusual recipe for pancakes in brine with starch, stuffed with cheese and garlic. I can imagine what a delicious snack this is! We thank Galina Kotyakhova for the recipe and photo of stuffed pancakes with brine.

Using this recipe for pancakes in cucumber brine as a basis, our reader Svetlana Burova bakes pancakes in tomato brine and prepares them into stuffed pancakes and rolls with soft Fetaki cheese, garlic and herbs. And at the same time, he supplements the recipe for baking pancakes with brine with step-by-step preparation photos.

Pancakes with cheese in brine, stuffed with cheese and herbs

Maslenitsa week has arrived. As usual, we start baking pancakes with different fillings; we always want to please our loved ones with something new. So I have a new recipe that I have already tried: pancakes with brine stuffed with mayonnaise and cheese. We left with a bang :-). Try this recipe to bake pancakes and serve them as a snack or just with sweet tea for breakfast!

To bake unusual pancakes with brine you will need:

• pickle from cucumbers or tomatoes - 250 ml,
• warm water -120 ml,
• wheat flour -1.5 cups,
• a tablespoon of sugar,
• 1/2 teaspoon of soda,
• 3 tablespoons starch
• vegetable oil,
• 2 eggs,

For filling pancakes:

• 150 grams of cheese,
• garlic - 3 cloves,
• mayonnaise - to taste,
• greenery.

How to cook pancakes in brine with starch, stuffed with cheese

Knead the pancake dough as usual, but not with milk, but with cucumber brine. Pour wheat flour into a bowl, sifting it through a sieve to enrich it with oxygen (every housewife probably knows this), pour in a glass of cucumber pickle, half a glass of warm water, 2 tbsp. spoons of vegetable oil, mix everything and rub the lumps.

Then add 3 tablespoons to the pancake batter. spoons of starch, a tablespoon of sugar, 2 eggs, quicklime soda, mix everything, the pancake dough can be kneaded in a blender.

Now let's start baking pancakes in brine with starch. Pour the dough into a well-heated frying pan, greased at the very beginning, with a ladle and distribute it over the frying pan. Fry the pancakes in brine and at the same time prepare the cheese filling for them.

To do this, mix mayonnaise with grated garlic, grate the cheese on a coarse grater and chop the herbs.

Unusual pancakes were baked using brine according to a new recipe, they turned out thin and crispy, they can be eaten immediately, greased with butter or sour cream.

Well, today I wrapped cheese and garlic filling in pancakes. I spread mayonnaise with garlic on each pancake, then sprinkled it with cheese and herbs and rolled it into rolls (as it is fashionable to say now, into rolls), which can also be eaten with sour cream and placed in portions on a plate.

Galina wishes you all a bon appetit!

Pancakes in tomato brine stuffed with Fetaki cheese

from Svetlana Burova

On the second day of Maslenitsa, I decided to cook pancakes with cheese in brine. To prepare them I use brine from home canned tomatoes, which is quite tasty and sweet.

For making pancakes according to this recipe, you can use absolutely any brine: cucumber, cucumber-tomato, watermelon, pickled zucchini brine, etc.

I suggest stuffing these pancakes with soft cheese and herbs; this filling is very suitable for savory pancakes.

For a recipe for delicious brine pancakes you will need:

Ingredients:

For pancake dough:

• Brine (I use tomato) – 500 ml.
• Water – 120 ml.
• Eggs – 3 pcs.
• Sugar – 2 tbsp.
• Salt (I use sea salt) – 1 tsp.
• Soda – ½ tsp.
• Starch – 4 tbsp.
• Vegetable oil – 5 tbsp.
• Flour - approximately 1.5 tbsp. (I add enough flour to make a pancake dough with the consistency of cream, since I like to bake thin pancakes. If you like thicker pancakes, add a little more flour).

For filling:

• Soft cheese (Fetake) – 1 pack. (500 gr.)
• Greens (dill, parsley, cilantro) – 1 bunch each,
• Garlic – 2 cloves.
• Mayonnaise – if necessary, add to the filling for better spreading of the cheese (I did not use it, since Fetake cheese is quite soft)

Cooking process:

Pour the brine, water into a deep bowl, break the eggs, sugar, salt, soda, and vegetable oil. Mix everything.

Add flour and starch gradually (sifting through a strainer). Using a whisk, mix the pancake batter thoroughly so that no lumps form.

I bake thin pancakes, so I need enough flour to make the dough runny. Almost like liquid sour cream.

Heat the pan for baking pancakes, grease it with vegetable oil using a brush (you can also use half an onion, a potato or a piece of lard), scoop the dough into a ladle, pour it into the pan and level it evenly over the surface.

Fry the pancakes in brine on both sides.

This amount of brine dough makes approximately 35-40 pancakes.

When the pancakes are all ready, we start stuffing them.

On one side of the pancake we place cheese, cut into cubes along the entire length, sprinkle with chopped herbs mixed with squeezed garlic.

Roll the stuffed pancake with cheese tightly.

You can also spread Fetaki cheese (you can use any soft cheese or even melted cheese to fill the pancakes) over the entire surface of the pancake, sprinkle with herbs and garlic on top

and also roll it tightly into a roll (after cutting, you get beautiful rolls of pancakes with cheese).

Both options are good!

The pancakes turn out very tasty, they have a salty taste, since the cheese is quite salty.

These stuffed pancakes in brine with salted cheese and garlic go very well with sweet tea or a cup of coffee.

Try it - you will definitely like it.

Bon appetit and wide Maslenitsa!!!