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Pancakes with classic baking

Classic Filled Pancakes (Blini s Pripyokom)

Original, delicious, breakfast for the whole family! These classic filled pancakes are a version where the filling isn't wrapped inside but cooked right into the pancake. Savory pancakes like these take very little time, and you can change up the filling however you like!

katushafin

Recipe author

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Composition / ingredients

Servings:

Wheat flour

Milk

500

Eggs

Sugar

Salt

0.5

Mushrooms

150

Hard cheese

100

Ham

150

Green onion (a few stalks)

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 36 % 10 g

Carbohydrates 36 % 10 g

157 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 40 min

Step 1:

How do you make classic filled pancakes? Gather your ingredients, starting with the batter. Take the milk and eggs out of the fridge ahead of time — the batter mixes faster and better with warm ingredients. The milk's fat level doesn't matter. The sugar and salt amounts are set for a well-salted filling, so adjust them to whatever filling you use.
Step 2:

Wash and dry the eggs. Always wash eggs before using them — even a seemingly clean shell can carry harmful bacteria; a food-safe wash and a brush work best. Crack the eggs into a bowl and add the sugar and salt. Beat them with a fork until the whites and yolks are blended — no mixer needed.
Step 3:

Pour the milk in with the eggs and stir again.
Step 4:

Take a larger bowl and sift the flour into it. Sifting is important — it removes any debris and works in air, making the pancakes more tender and soft. Note that you may need more or less flour than I do; go by the consistency of the batter.
Step 5:

Pour a little of the egg-milk mixture into the flour and stir with a whisk. Keep whisking and add the rest of the liquid in batches. Pouring the liquid into the flour, rather than the other way around, keeps lumps from forming — you won't even need a mixer. The batter should end up about the consistency of thick kefir (or a pourable plain yogurt). Set it aside while you make the filling — it'll smooth out further as it rests.
Step 6:

Gather the filling ingredients. I'm making pancakes with mushrooms, ham, and cheese, but all sorts of things work for the filling — any meat or sausage, mushrooms, eggs, fish, herbs, berries, fruit, or vegetables. Choose to taste and by what you have on hand.
Step 7:

Wash the mushrooms well and be sure to dry them — excess moisture keeps them from browning. I wash mine with a sponge, then spread them on a paper towel. Cut them into small dice.
Step 8:

Fry the mushrooms in a little vegetable oil until golden.
Step 9:

Dice the ham the same way, so the filling is evenly sized.
Step 10:

Grate the cheese on the coarse holes of a box grater.
Step 11:

Wash, dry, and finely chop the green onions.
Step 12:

Combine the filling ingredients in a bowl — ham, cheese, green onion, and the fried mushrooms. Mix and taste, adding salt and pepper if needed; that depends on how salty your cheese and ham are.
Step 13:

Heat a skillet over medium heat — I use a dedicated nonstick crêpe pan. Brush it with vegetable oil, which is easiest with a pastry brush. Pour in a portion of batter and swirl it to coat the bottom. Spoon some filling onto the batter and press it in with a spatula, then pour a little more batter over the filling. Fry the pancake until golden on one side, then flip it.
Step 14:

Once flipped, press the pancake down with the spatula so the filling grips it more firmly. Fry until golden, then move it to a plate. Cook the rest of the batter the same way, brushing the pan with oil before each pancake.
Step 15:

Serve the pancakes right away — they're best hot, straight off the pan. Sour cream is great alongside. Enjoy!

Any cheese works for this dish — hard, semi-hard, or soft like mozzarella. The main thing is that it's tasty, good quality, free of milk-fat substitutes, and melts well.
Be ready to use a little more or less flour than the recipe calls for. Go by the consistency you want, not a fixed amount. To avoid missteps, it helps to know how different flours behave.
Buy fresh, medium-sized mushrooms — bright white, with no spots, damage, or off smell, and not slippery to the touch. Rinse them well under warm or cold running water to get rid of any grit, and cut away any bad spots. Tiny mushrooms under about 3/4 inch (2 cm) don't need peeling — just rinse them well; for larger ones, it's worth peeling off the outer skin.