Lush pancake cakes

Lush pancake cakes

Recently in the restaurant I tried unusual pancake cakes. I was struck by the originality of the pies themselves and their delicious taste. They themselves are magnificent in appearance, very soft, with a crispy crust. But it turned out that it was stuffed thin pancakes fried in bread breading. How simple and how divinely delicious! I am more and more surprised how much interesting and delicious can be made from pancakes. You can make any filling, but I want to offer to make pancake cakes with a fairly simple, tasty filler. This dish is prepared quickly and easily. I wrote a step-by-step process below to make everything clear


  • milk - 500 milliliters;
  • eggs - 3 pieces;
  • flour - 180 grams;
  • salt - 0.5 teaspoon;
  • sugar - 1-2 tablespoons;
  • vegetable oil - 50 milliliters.

For filling:

  • rice - 200 grams;
  • eggs - 3-4 pieces;
  • butter - 50 grams;
  • green onions - 100 grams;
  • salt to taste.

For breading:

  • eggs - 1-2 pieces;
  • milk - 30 grams;
  • breadcrumbs - 150-200 grams;
  • salt to taste;
  • vegetable oil for frying.

Lush pancake cakes. Step by step recipe

  1. To prepare pancakes, grind the eggs with sugar, salt, add a little milk (approximately 100-150 grams).
  2. Sift the flour, add to the egg-milk mixture, knead well. (You will get a fairly dense mass, like on pancakes. When doing the work in this order, the lumps of dough very well disperse).
  3. Add vegetable oil, knead well. You will see how the dough immediately becomes elastic, uniform.
  4. We continue to add the remaining milk in small portions and bring the dough to the desired consistency - a little thicker than drinking cream.
  5. We leave pancake dough to rest for 20-30 minutes at room temperature. During this time, gluten swells, pancakes during frying will turn over well, not break.
  6. Before frying the first pancake, grease the pan with a thin layer of vegetable oil. Fry the pancakes on both sides, until a slight blush appears. Turn over with a thin shovel or hands, prying the edge of the pancake with a skewer. The pancake itself should not be thick, otherwise it will be bad to wrap the filling in it.
  7. To prepare the filling, rinse the rice several times under water until the water becomes clear. Long-grain is best for this recipe.
  8. Boil rice in water. To make it crumbly, I boil in 2 doses in a large amount of water. The first time the rice boils literally 2-3 minutes in unsalted water. Next, I pour the boiling water, wash the grains again, pour cold water, salt, and boil until tender (10-15 minutes). Before turning off the stove, try rice: if it is not hard, then you can take it off.
  9. Boiled rice must be washed, discarded in a colander.
  10. In a pan, melt the butter and send rice to it, fry for a couple of minutes, quickly and thoroughly mixing. During this time, rice absorbs creamy aroma, will be friable and tasty. It must be cooled.
  11. 3-4 hard boiled eggs, cool, finely chopped, add to rice.
  12. Washed, dried green onions finely chopped and sent to the filling.
  13. Mix everything, add salt if necessary. We get quite a lot of delicious toppings.
  14. We stuff pancakes: for each pancake closer to the center we spread 1-2 tablespoons of the filling and wrap it with a thick envelope. So do with all the pancakes.
  15. For breading, rub the egg with a whisk, add a little milk (1-2 tablespoons), salt and beat until a homogeneous consistency.
  16. Next, we do it in such a step-by-step manner: dip each pancake envelope in the egg-milk mixture and roll in breadcrumbs.
  17. Fry pancake cakes over medium heat on both sides until golden brown, crispy.

Original pancake cakes are ready! They turned out to be charming: the most delicate filling, a divine aroma and a crisp. The pies are delicious both hot and cold. You can serve them with sour cream, cream sauce or just eat. I am sure that these magnificent pancake cakes will become the main dish on your table after you try them.

Bon appetit with “I like to cook”!

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