Pancakes are almost impossible to spoil. Long since they are served to the table with various fillings that allow you to turn this, it would seem, a simple dish into an exquisite table decoration and an original treat. And yet, when preparing pancake fillings, it is worth sticking to some simple rules: sweet fillings should be thick enough not to leak, and meat should be made juicy. Let's look at the recipes for the most delicious pancakes stuffing, and you'll choose the most suitable ones for yourself.
Meat filling for pancakes
Ingredients:
- boiled meat - 700 g;
- bulb - 2 pieces;
- butter - 50 g;
- meat broth - 4 tbsp. spoons;
- spice.
Preparation
Boiled beef is twisted through a meat grinder. The bulb is cleaned, shredded in small cubes and wessed in butter until transparent for about 10 minutes. At the end, roast the salt, add to the stuffing and mix well, seasoning with pepper to taste. And so that our stuffing does not turn out to be dry, pour some meat broth into it and start stuffing pancakes.
Pancake filling for pancakes
Ingredients:
- chicken liver - 500 g;
- chicken egg - 3 pieces;
- flour - 30 g;
- Butter - 3 tbsp. spoons;
- bulb - 2 pieces;
- spice.
Preparation
Chicken liver is washed, dried with a paper towel and cut into small pieces. Eggs boil, clean and crush cubes. We process the onion, chop the half rings and pass the butter for several minutes. Liver liver, sprinkle with flour, mix, spread in a frying pan and fry, turning over, 10 minutes. After this we twist it together with the onion through a meat grinder, combine it with eggs and leave to cool. That's it, the hepatic filling for pancakes is ready!
How to make a vegetable filling for pancakes?
Ingredients:
- white cabbage - 0.5 fork;
- bulb - 1 piece;
- egg - 4 pieces;
- Butter - 3 tbsp. spoons;
- fresh dill - to taste;
- spice.
Preparation
Cabbage is thinly shredded, and the onion is cut into small cubes. In a frying pan, melt the butter, spread the cabbage and fry it over medium heat, stirring, for several minutes. Then add the onion, mix, cover, reduce the flame and stew the vegetables for about 25 minutes, stirring occasionally. This time, boil until the eggs, clean them and cut into cubes. Finely chop fresh dill with a knife. When the cabbage is ready, turn off the gas, open the lid and let the roast cool slightly. Next, add the eggs with dill, mix and pour the filling to taste.
Meat filling with buckwheat porridge for pancakes
Ingredients:
- buckwheat groats - 1,5 items;
- duck breasts - 600 g;
- bulb -1 pc .;
- fatty cream - 3 tbsp. spoons;
- lemon juice - 1 tbsp. a spoon;
- fresh greens - to taste;
- spice.
Preparation
Buckwheat cook until ready. With duck breasts, we remove the skin, boil separately and cut into slices. Duck the skin grind and fry in butter until a squash. After that, we remove them, and on the formed fat we pass to a golden color a crushed bulb. All the ingredients are mixed together, pour a little fat cream and lemon juice. We pour the filling and throw the finely chopped greens.
Filling with mushrooms for pancakes
Ingredients:
- champignons - 500 g;
- bulb - 1 piece;
- spice;
- Butter - 3 tbsp. spoons;
- fresh dill - to taste.
Preparation
Mushrooms are processed and cut into plates. The bulb is cleaned, shredded in cubes and wessed on melted butter until transparent. Then add the champignons and fry, stirring occasionally, for about 10 minutes. At the very end, we add salt and season with pepper. Then we pass the roast through a meat grinder and mix it with dill. That's all, the mushroom filling for pancakes is ready!