Pancake Salad Recipe
I don’t really like ordinary pancakes in the oven, but I make egg pancakes often and use them often in soup, salads, and rolls. There are several variants of this salad on the website, but perhaps this is the option that someone will like the most.
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. Finely chop the onion and lightly fry in part vegetable oil. Add the mushrooms wiped with a damp cloth and finely chopped, 1 tablespoon of soy sauce and fry a little more. Put the mushrooms on a plate.
  2. Finely chop the beef and separate a small cork to obtain fibers.
  3. Whisk the eggs with soy sauce.
  4. In the remaining oil, cook thin egg pancakes (I usually get about 10-12 pieces). Important! do not overcook or over-dry the pancakes. Cook over medium heat, greasing the pan with a cooking brush. Roll the pancakes into a tube and cut into rings, and then into half rings.
  5. Put mushrooms, beef, mayonnaise, pancakes in layers in a wine glass. You can pre-mix the salad and let it brew a little, then it will be even tastier.
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