Homemade pastries with an emphasis of freshness - pancakes with greens, recipes with photos

You can make pancakes with greens in many different ways: add dill and parsley directly to the dough or combine with cottage cheese and cheese, and then use as a gentle creamy stuffing. And in that, and in another case the baking turns out attractive externally, richly-tasty and extremely fragrant.

Simple and tasty pancakes with cheese and greens, a recipe with turn-based photos

These pancakes can be served as an addition to rich broths, thick soups and julienes. A soft dough with a light cheese flavor perfectly replaces the traditional bread made with wheat flour and emphasizes the bright aroma and richness and juiciness of both meat and fish dishes.

Necessary ingredients:

• milk 2.5% - 3 tablespoons
• eggs - 4 pieces
• Cheese hard - 250 g
• salt - ½ tsp
• Wheat Flour Extra Class - 2 tbsp
• vegetable oil - 50 ml
• baking powder - 1 tsp
• dill - 1 bunch

Step-by-step instruction

1. Eggs grind with salt until frothy state, pour a thin trickle of warm milk and whisk well.

2. Grate the cheese on a medium grater.

3. Finely chop the greens.

4. In the egg-milk basis, sift through the kitchen sieve, baking powder, grated cheese, greens, vegetable oil and mix everything until complete homogeneity.

5. Fry pancakes in a hot frying pan until ruddy and hot to serve to a table with sour cream, sauce or unsweetened yogurt.

Pancakes with cottage cheese and greens

This is an excellent option for an original snack that will successfully emphasize the rich taste of meat and fish dishes and will effectively look even on a rich festive table.

Necessary ingredients:

• egg - 1 piece
• flour - 3 tablespoons
• vegetable oil - 1 tbsp
• water boiled - 2 tablespoons
• cottage cheese - 250 g
• cucumber - 1 piece
• parsley - ½ beam
• dill - ½ pencil
• salt - 1/3 tsp

Step-by-step instruction

1. Cottage cheese of average fatness to mash with a fork, greens finely chopped, cucumbers cut into cubes. Combine in a ceramic container, add a little salt and mix well.
2. Egg to grind with salt, add flour sifted through a sieve, boiled water, vegetable oil and knead a light, plastic dough.
3. Fry the frying pan and grease with a slice of lard. Using a ladle, pour a portion of dough into the center and allow it to spread over the surface. Fry the pancake for a minute on each side, put on a plate and cool a little.
4. In the middle of the pancake, put a tablespoon of the filling, roll the dough in any suitable way and immediately submit it to the table.

Pancakes with cheese, herbs and garlic on yogurt

Pancakes, cooked according to this original recipe, have a pleasant light pink color, a rich tomato-creamy taste and a pronounced, fresh fragrance. A light piquancy of the dish gives garlic, which is part of a delicate filling of cheese and greens.

Necessary ingredients:

• salad tomatoes - 4 pcs
• flour - 250 g
• kefir - 250 ml
• egg - 1 piece
• salt - 1 tsp
• lightly salted cheese - 200 g
• greens - 1 beam
• garlic - 3 prongs

Step-by-step instruction

1. Wash tomatoes, cut into large pieces and put in an enamel pot. To soak under a cover on small fire approximately 10 minutes, then to remove from a plate and slightly to cool.
2. Eggs grind with salt, add kefir at room temperature, sifted flour and mix. Then add the tomato paste and knead the homogenous dough. Leave for half an hour on the kitchen table.
3. Warm Teflon frying pan on high heat, grease with vegetable oil, fry pancakes on each side until a pleasant golden hue, put on a dish and cool.
4. Brynza cut into small cubes and combine with finely chopped herbs and garlic, passed through the press. Fill pancakes with stuffing, fold with a tube or an envelope and serve to a table with sour cream, mayonnaise or sweet and sour sauce.

Cheese pancakes with greens and eggs, a recipe with a photo

The dough, mixed with yoghurt and boiling water, is quite thick and dense. To the pancake to be well fried, but not burnt, you must first very well burn the frying pan, and then put a small fire and slowly bring the pastry to readiness.

Necessary ingredients:

• egg - 2 pcs + 3 pcs
• yoghurt - 125 ml
• water 125 ml
• wheat flour - 1 tbsp
• mayonnaise - 2 tbsp.
• hard cheese - 150 g
• sugar - 1 tsp
• salt - ½ tsp
• sunflower oil - 1 tbsp
• baking powder - 1 tsp
• dill - 1/3 of the beam
• basil - 1/3 of the beam
• parsley - 1/3 of the beam

Step-by-step instruction

1. Degrease the yogurt at room temperature with 2 eggs, sugar, salt and beat with a mixer for 7-8 minutes.
2. Sift flour, add baking powder, add to liquid base and beat again.
3. Cheese grate on a fine grater, half the greenery finely chop and pour into the dough.
4. Pour hot boiling water, add vegetable oil and mix until smooth.
5. Frying pan and grease lubricant. Fry the pancake for 1 minute from each side, put it in a pile and cover it, so that it does not dry.
6. Eggs (3 pieces) boil until cooked, cool well and cut into small cubes. The remaining greenery, grind, sprinkle with salt and black pepper, combine with eggs and season with mayonnaise.
7. For each pancake, put a portion of the filling, gently level, roll the dough with a roll and serve it to the table.

How to make stuffed vegetable pancakes, video instruction

The author of the video suggests learning how to prepare a very interesting dish - pancakes with herbs and stuffing from potatoes and sweet Bulgarian pepper. This recipe contains only simple, low-calorie foods and will definitely appeal to those who "sit" on a diet or stick to church canons and observe fasting days.