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Print Recipe
 Corn-Oat Pancakes with Filling Recipe
Pancakes, the dough for which is prepared from corn flour and coarse oat flakes. This is an independent and healthy dish. Today I will put turkey and vegetable stuffing in them: bell peppers; onions; corn and green peas. It was breakfast. Such pancakes can be eaten for lunch, and for afternoon tea, and for dinner.
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine American
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
For the dough:
For the filling:
For sour cream sauce:
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine American
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
For the dough:
For the filling:
For sour cream sauce:
Instructions
  1. Knead the dough. Pour sour milk (kefir) into a bowl, add soda to it, mix and wait for the reaction. Soda will be extinguished in sour milk. Put sugar, egg and oat flakes. Connect with a whisk. Set the mixture aside. Let the flakes swell. In the meantime, we'll do the stuffing.
    Knead the dough. Pour sour milk (kefir) into a bowl, add soda to it, mix and wait for the reaction. Soda will be extinguished in sour milk. Put sugar, egg and oat flakes. Connect with a whisk. Set the mixture aside. Let the flakes swell. In the meantime, we'll do the stuffing.
  2. I use turkey pulp for the filling. I will cut it into pieces ~2.5-3 cm long and ~1 cm wide. Put the pan on the fire. Fry a garlic clove in preheated olive oil, cut across into 2 parts. Fry the garlic for a minute so that it gives its flavor to the oil, and take it out. Spread the onion. I'll cut it into half rings. Gild the onion. Next - turkey slices. Fry them until tender. I didn't fry much and did it under the lid. You can say that I'm more tired.
    I use turkey pulp for the filling. I will cut it into pieces ~2.5-3 cm long and ~1 cm wide. Put the pan on the fire. Fry a garlic clove in preheated olive oil, cut across into 2 parts. Fry the garlic for a minute so that it gives its flavor to the oil, and take it out. Spread the onion. I'll cut it into half rings. Gild the onion. Next - turkey slices. Fry them until tender. I didn't fry much and did it under the lid. You can say that I'm more tired.
  3. There's still some juice left in the turkey pot. I put Bulgarian pepper, cut into small cubes, to it. Stirred. Fry everything a little until the liquid evaporates, add salt, pepper and put the herbs of Provence. I mixed and added 3 more tablespoons of green peas and corn to the contents. Again, everything was mixed and cooked for a couple of minutes. The filling is ready.
    There's still some juice left in the turkey pot. I put Bulgarian pepper, cut into small cubes, to it. Stirred. Fry everything a little until the liquid evaporates, add salt, pepper and put the herbs of Provence. I mixed and added 3 more tablespoons of green peas and corn to the contents. Again, everything was mixed and cooked for a couple of minutes. The filling is ready.
  4. Prepare the dough. Add corn flour and salt to the oat flakes. Combine and, constantly working with a whisk, pour boiling water into the mixture. Pour in 1 tablespoon of olive oil, mix. The dough is ready.
    Prepare the dough. Add corn flour and salt to the oat flakes. Combine and, constantly working with a whisk, pour boiling water into the mixture. Pour in 1 tablespoon of olive oil, mix. The dough is ready.
  5. Fry the pancakes. I'll take the pancake mold D-24 cm. I don't need to lubricate it, and there is oil in the dough. Preheat the mold and spread a thin layer of dough over the entire surface of the mold. Fry the pancake on one side until it acquires a beautiful color, the pancake will grab, and we will easily turn it over. Turn down the heat for a minute. On one side, spread the filling in the center of the pancake and cover it with the second half. Increase the heat and fry until the pancake is ready on both sides. From this amount of dough I got 3 pancakes D-24 cm. The amount of cooked filling was just enough for them.
    Fry the pancakes. I'll take the pancake mold D-24 cm. I don't need to lubricate it, and there is oil in the dough. Preheat the mold and spread a thin layer of dough over the entire surface of the mold. Fry the pancake on one side until it acquires a beautiful color, the pancake will grab, and we will easily turn it over. Turn down the heat for a minute. On one side, spread the filling in the center of the pancake and cover it with the second half. Increase the heat and fry until the pancake is ready on both sides. From this amount of dough I got 3 pancakes D-24 cm. The amount of cooked filling was just enough for them.
  6. For pancakes, I will also prepare sour cream sauce made from sour cream, dill and a small amount of salt. You can squeeze out 1 clove of garlic. It is to your taste and desire.
    For pancakes, I will also prepare sour cream sauce made from sour cream, dill and a small amount of salt. You can squeeze out 1 clove of garlic. It is to your taste and desire.
  7. To serve. The pancakes turned out to be big, and I put a generous amount of filling in them, so that one pancake was enough for each of us. I served each one individually on a plate and added sour cream sauce to the cremans, also for everyone.
    To serve. The pancakes turned out to be big, and I put a generous amount of filling in them, so that one pancake was enough for each of us. I served each one individually on a plate and added sour cream sauce to the cremans, also for everyone.
  8. Eat up! The morning will be good!!!
    Eat up! The morning will be good!!!
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