Kefir pancakes stuffed with eggs, rice and onions recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Ready-made thin pancakes	14-16 pcs.
Mixed minced meat	500-600 g.	316
Raw rice	1/2 cup	323
Big onion	1 PC.	43
Vegetable oil	899
Salt
Pepper

Step-by-step recipe for making Kefir pancakes stuffed with eggs, rice and onions with photo

This is how the delicacy is prepared:

While the rice cereal is cooking, make the minced meat, mince the meat, use a meat grinder for this, do not add the onion right away.

Salt, pepper, stir the resulting meat mass, and you can add your favorite seasoning.

Cool the finished rice.

Take the onion, remove the skins, cut into small pieces.

Heat a frying pan with vegetable oil and fry the onion until golden. Mix it with minced meat and fry together for 20 minutes. Cover the frying pan with the meat for 5 minutes and simmer over low heat.

Mix the prepared minced meat mixture with rice.

Fry the pancakes filled with kefir, and later put the filling in any of them, wrap the products in the form of envelopes. And now you can send the stuffed products to fry in butter, that’s all, kefir pancakes stuffed with eggs, rice and onions are ready, served with the freshest sour cream!

Video recipe Kefir pancakes stuffed with eggs, rice and onions

Pancakes with vegetable inside

You can also pamper your household and guests with pancakes with vegetable insides on Maslenitsa!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
tomatoes – 2 pcs.;
eggs – 2 pcs.;
green onions – 1 bunch;
flour – 250 g;
sugar – 100 g;
milk – 250 ml;
yogurt or watery sour cream – 180 ml;
onion – 1 pc.;
garlic - 1 head.

This is how the dish is prepared:

Now start baking pancakes in a frying pan until golden brown in sunflower oil.

For now, let's take a look at the inside. Chop the green onions.

Wash the tomatoes, cut into two halves, and then each into small pieces.

Peel the garlic, try to chop it as finely as possible.

Take the onion, remove the skins, cut into thin rings.

Mix tomatoes with onions and garlic.

Now put the filling mixture into any pancake, roll the product into a tube and place it on a flat dish. To finish the composition, sprinkle the dish with green onions. That's all, these pancakes are served with mayonnaise or sour cream!

Pancakes with meat and rice on kefir

Main ingredients:

flour

drink

testicle

meat

onion

rice

90 minutes

4-5 servings

Calorie content per 100 g:
204 kcal.

Category: Pancakes

Everyone loves pancakes, especially if they are stuffed with a savory interior. In my opinion, one of the best innards is meat. I think that almost everyone will agree with me. But the taste can be slightly varied by adding boiled rice. This will make them more tender. To make the inside juicy, the meat is first boiled, and then minced in a meat grinder and a little broth is added in which it was cooked. It is better not to use minced meat, because the inside will be dry. You can prepare any kind of dough. In this recipe, I suggest preparing them with kefir, although you can also use milk. It is not necessary to add soda. Fry them until crisp before serving.

Interior:

Meat – 500 g
Onions – 1 pc.
Boiled rice – 1 tbsp.
Salt, ground pepper - to taste

Dough:

Drink (or milk) – 2 tbsp.
Testicle – 2 pcs.
Flour – 1.5 tbsp.
Salt – 1 tsp.
Sugar – 1 tbsp.
Sunflower oil – 4 tbsp.

Step-by-step production with photos:

Read also: Ryazhenka in a slow cooker

Cook the meat in salted water until cooked, also add ground pepper and 2 pcs. bay leaves so that it is fragrant.

We wait until it has cooled down at least slightly and grind it in a meat grinder.

Do not pour out the broth, but add approximately 0.5 - 1 tbsp. twisted meat for juiciness.

Fry the onion in a frying pan until golden brown.

Add the meat and simmer together for another 3 minutes.

Boil the rice until tender and mix with the minced meat. Salt and pepper to taste. The inside is ready.

Knead the dough:

Beat eggs with sugar and salt with a fork.

Pour in 1/3 of the kefir and add all the flour. Knead the thick dough and stir until all the lumps disappear.

Then add the remaining drink so that the dough comes out as required, as in the photo.

Add vegetable oil so that you can fry without greasing the pan.

Bake until golden brown.

Place approximately 1 tbsp in the middle of each pancake. entrails.

And wrap it in an envelope.

You can lightly fry them before serving.

Bon appetit everyone!

SUBTLES OF COOKING

Pancakes are a dish made from watery dough by baking in a hot frying pan. Historians say that they arose in pagan times, and got their name from the word “mlin” or “grind”, which means “flour product”.

This dish can be found in almost any cuisine: Tatar gambirs, English pancakes, Indian dosai, Chinese and French pancakes. In Europe, this dish is found without translation, since the production method differs from the usual versions of local cuisine. Usually, the Slavs prepared them from buckwheat flour, both with yeast and without yeast dough. There are a huge number of recipes for making them: using water, whey, milk. The basic principle is that the batter is poured in a thin layer onto a hot frying pan and fried on both sides.

Most often they are prepared with kefir. With this fermented milk product in particular, they turn out fluffy, delicate and delicate. Experienced housewives know that making them is akin to craftsmanship, so you need to know some secrets:

The flour is sifted in advance to saturate it with oxygen.
The drink and eggs should be removed from the refrigerator in advance - they should be at room temperature.
If the recipe uses water, it needs to be boiled and cooled.
The frying pan must be metal or with a special Teflon coating - this way the products will not stick and they can simply be turned over.
It is better to dissolve sugar and salt separately and only later add them to the dough.
Please note that the more sugar there is, the browner the edges of the pancakes will be. But do not overdo it, as very sweet dough will burn.
If the drink is very sour, it needs to be slightly sweetened.
It is recommended to separate the yolks from the whites and beat them separately with a small amount of sugar.
First, combine the watery ingredients and add them evenly to the flour.
The prepared mass is left to rest for 10-15 minutes, until bubbles appear on the surface - a sign that the pancakes will fall into the hole.
The pan should be greased only once before baking. Then simply pour out the dough in a narrow layer, tilting the bowl in different directions so that it is moderately distributed.

The finished pancakes are greased with butter and covered with a towel - this is necessary so that they breathe, but do not cool down.

Pancakes with rice, eggs, onions and herbs on kefir

Ingredients

For the test:

drink – 400 ml;
flour – 2 cups;
eggs – 3 pcs.;
salt – 0.5 teaspoon spoons;
soda – 1 teaspoon spoon;
sugar - 1 table. spoon;
sunflower oil - 3 tablespoons. spoons.

For the inside:

rice – 1 glass;
greens (parsley, dill, celery, green onions);
onions – 1 pc.;
eggs – 4 pcs.;
sunflower oil - 2 tablespoons. spoons.

Production time – 1 hour 30 minutes.

Yield: 20 pancakes.

Pancakes are one of the favorite dishes in almost all families. There are a huge number of recipes for this delicious dish. Pancake dough can be made with or without yeast, rich or not. Pancakes are baked with milk, water, or kefir. The interior for pancakes is also the most diverse - curd, meat, fish, vegetable, fruit, as well as various combinations of them. We invite you to try making savory pancakes with rice and eggs, the recipe for which is given below. These pancakes are perfect for breakfast or dinner and will help add a pleasant abundance to your daily menu.

How to cook pancakes with rice and eggs: recipe with step-by-step photos

First you need to prepare the filling for the pancakes. To do this, boil the eggs in salted water (cook for 10 minutes after the water boils). When the eggs are cooked, you need to immediately place them in cool water.

Rice must be washed a couple of times under running water. Rinse until the water flowing from it is clear. Place the rice in a saucepan, add water in a ratio of 1 to 3, add salt. Boil the rice until tender, then drain in a colander and wash with boiled water. Peel and finely chop the onion.

The eggs need to be peeled and cut into small cubes. Rinse the greens under running water, then leave them to “swim” in a bowl of cool salted water. After this, remove the greens from the bowl, dry and finely chop.

Pour sunflower oil into a frying pan (it is better to use refined oil for frying), add onion and fry it until golden brown. Then put the rice in the pan with the onions and, stirring, fry everything together for a couple of minutes. Transfer the rice and onion mixture into a deep container and add chopped herbs and eggs to it. Mix everything well and taste it. If desired, you can also add salt, spices, mayonnaise or tomato sauce to the filling.

When the inside is ready, you can start making pancakes. To do this, separate the yolks from the whites. Place the yolks in a deep bowl and grind them with sunflower oil. Add flour, salt, sugar and stir everything well.

Beat the whites until foamy and add them to the dough. Pour the drink there, add soda and stir everything thoroughly. It is better that the drink is warm and not straight from the refrigerator. The dough comes out medium thick, so you need to add 100-150 ml of boiled water to it.

You can check whether the dough has the correct mixture while frying the pancakes. For this, you will need a ladle and a pancake frying pan (or another frying pan that is not very heavy, so that it can be comfortably held with one hand). You need to pour a little sunflower oil into the frying pan. This only needs to be created once, before baking the pancakes. Heat the pan well. Before pouring the dough onto it, you need to stir it a couple of times with a ladle. It is better to do this operation before baking any pancake. Take a ladle of dough and pour it evenly into the pan. With all this, you need to make radial movements with the frying pan so that the dough spreads over the entire surface. If the dough manages to cover the entire bottom of the pan, then its mixture is normal. If not, then you need to add more water. Fry the pancakes on both sides, about 2 minutes on each side. Place the finished pancakes in a stack on a flat plate.

Now that both the pancakes and the interior for them are ready, you can begin to create stuffed pancakes with rice and eggs. For this purpose, we need to take a tablespoon of the insides and place it closer to the edge of the pancake.

After this, you need to wrap the pancake with an “envelope”, first bending the edges, as shown in the photo.

The pancakes wrapped in this way are ready to eat. But, if you wish, you can fry them in butter or sunflower oil before serving. You can serve them with sour cream or kefir, and for those who like spicy food - with ketchup or mayonnaise. Pancakes with rice and eggs go well with fresh vegetables or salads.

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