It should be noted that it is not necessary to add soda to the pancake dough, but its presence will make the finished flour products much fluffier and more porous.
Follow the suggested recipe for pancakes with brine and remember that for one glass of brine you need to take one chicken egg.
Ingredients:
- chicken egg – 1 pc;
- brine (cucumber, tomato or, most importantly, it is not old) – 1 glass (250 ml);
- granulated sugar – 2 tbsp. spoons;
- a little baking soda (half a teaspoon is enough);
- flour –140-150 grams;
- oil (vegetable, refined) – 1 tbsp. (for greasing the pan when baking begins) and 1 tbsp. (for kneading dough);
- a little salt and favorite spices.
How to bake pancakes with brine, recipe with photo:
What's the most important thing about pancakes? Of course, the dough, and you should start kneading it with the main ingredients. To do this, pour baking soda into a wide bowl, add sugar and beat in the egg.
Mix the mixture thoroughly with a spoon or fork and pour the brine into it. Now you need to thoroughly beat the resulting mixture with a whisk.
Add sifted flour to the base in small portions, while constantly kneading the dough with a whisk in one direction so that lumps do not form. One of the main mistakes of those who try to cook pancakes with brine, but end up with unintelligible pieces of fried dough, is failure to comply with this point. In order for the pancake mixture to “come to life,” you must sift the flour, no matter how high quality it is.
When the dough is almost ready, add oil and mix thoroughly again.
To ensure that even the first pancake turns out excellent, contrary to the well-known saying, grease a heated frying pan with oil and fry it on both sides until golden brown.
There is no need to add more oil. The main thing is to ensure that the dough bakes evenly and not to make the layers too thick.
Pancakes with cucumber brine are ready. They can be eaten in their natural form, or while they are still warm, coat them with butter or soft melted cheese, shape them and serve.
Bon appetit!!!
Pancakes with cucumber brine are the optimal filling dish. They turn out thin, aromatic and rosy, regardless of the degree of frying. I recommend using pickled cucumber brine before or after sterilizing them. Let me explain: the pickled cucumber brine lasts for 3 days, and after it is boiled and the jars of cucumbers are sealed, it can be kept for a month, so use the one you have on hand. You can replace the brine with cucumber marinade, but then the taste of the baked goods will also change.
This recipe for thin pancakes is the most optimal for baking. So, let's prepare the necessary ingredients and start cooking!
Rinse the chicken eggs in water, break them into a deep container and add a little salt. Add salt based on the taste of the brine. If it is salty, then limit the addition of this spice.
Pour in the brine, add wheat flour and pour in a little vegetable oil. Mix or beat everything thoroughly with a whisk or fork.
Form the dough and leave it for 15 minutes - during this time the gluten in the flour is activated.
Heat a frying pan on the stove and pour a little vegetable oil into it. Pour some of the dough and fry the golden-brown pancake on each side for 2 minutes.
Fry the remaining pancakes from the dough in this way, place them on a plate and serve.
Pancakes with cucumber brine are ideal with any first courses or for filling with any fillings. Have a nice day!
Pancakes are one of the favorite foods in Rus' and the main treat for Maslenitsa. For them, the dough is simply space for culinary creativity. Experiment as much as you want! Isn’t it interesting to see and try what happens if you add not the traditional milk for Russian pancakes, but, say, fermented baked milk, mineral water and even cucumber pickle? By the way, our grandmothers often baked pancakes with brine, especially in villages. It turns out delicious! Let's try.
What you need for 30-35 pancakes:
- 1.5 cups flour;
- 1.5 cups brine;
- 3 eggs;
- 2.5 tbsp. l. Sahara;
- 0.5 tsp. soda;
- 3 pinches of salt;
- 1 glass of water or moderately fat milk;
- 100 ml vegetable oil.
How to cook:
- Pour the eggs into a bowl, add salt and beat.
- Add cold milk (water), brine, soda and granulated sugar to the egg mixture. Beat again using a hand whisk or immersion blender.
- Fold the flour into the dough, sifting through a sieve. Continue stirring until all the lumps “break” without leaving a trace.
- Then pour in sunflower oil and beat the dough again. Do not bake the pancakes right away, but start after 20 minutes - let the dough sit.
- Fry pancakes in a cast iron or steel frying pan. Refined vegetable oil or lard is suitable for lubrication.
Pancakes in brine come out tender and porous. You can diversify their taste with fillings: meat, cheese, fish, mushrooms, berries. Either way it will be tasty and satisfying!
, 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. They 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
Mix 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 dough. 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
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:
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. l.
- 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 the pancake 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 spread of cheese (I did not use it, since Fetake cheese is quite soft)
Cooking pancakes with brine
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 (having cut it, 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.
As a rule, savory pancakes are made by adding milk, whey, or simply water to the dough. But they can also be cooked in cucumber brine, brine from tomatoes, zucchini and other vegetables, the main thing is that the salted liquid is clear and not cloudy. The advantage is that such dishes do not need to be salted; they are prepared from a product that is difficult to use in cooking. The disadvantage is the possible excessive concentration of salt; salt is not a very healthy product. But the originality of taste, ease of production and compatibility with fish, caviar, and mushrooms attract many who want to make brine pancakes.
Thin
- 1 cup brine
- 1 cup of wheat or rye flour (you can mix two types of flour)
- half a teaspoon of sugar
- 1 egg
- 1 tablespoon olive oil (sunflower oil will also work)
- a third of a teaspoon of baking powder or soda, quenched with vinegar.
The recipe is for two people. If there are more people, you need to increase the number of products proportionally.
Preparation:
- Mix the egg, baking powder and sugar using a blender or mixer.
- When the mixture begins to foam slightly, you can add flour a little at a time.
- After the dough has kneaded and acquired a stiff consistency, gradually add the brine, which must be poured in a thin stream with constant stirring.
- Leave for half an hour, then add olive or sunflower oil and mix.
Bake, before the first pancake, lightly grease the bottom of the pan with vegetable oil.
Salty
Brine pancakes are a recipe in which the pancakes turn out to be quite salty, so you need to be careful who, for medical reasons, should not overuse salt. For example, those who have kidney problems or hypertension.
Products:
- 1 liter of cucumber pickle
- 2 cups of flour
- 1 teaspoon baking powder
Preparation:
- add baking soda or baking powder quenched with vinegar to the brine;
- sift the flour and gradually, stirring, pour into the brine;
- let the dough rest for up to one hour, then add vegetable oil and mix thoroughly.
Grease the heated frying pan with oil and you can start baking. If you bake with a lid, you won't get a crispy crust, but the pancakes will have a delicate consistency.
Brassicas
If the salted cabbage filling remains transparent, you can easily make delicious pancakes from it.
Ingredients:
- one and a half cups of cabbage brine
- half a glass of boiled warm water
- 10 grams of dry yeast (usually one packet)
- 2 cups of flour
- 1 tablespoon sugar
- 3 tablespoons sunflower oil.
Preparation
- Dissolve yeast and sugar in warm water and keep warm for about 15 minutes.
- Mix the cabbage brine with flour and vegetable oil.
- When the dough becomes homogeneous, pour in the yeast and sugar. If a little foam appears on the dough, this is due to the action of yeast, there is no need to worry about it.
Bake in a frying pan, greasing the frying surface with a thin layer of sunflower oil before preparing the first pancake.
