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 Pancakes on Kefir with Filling Recipe
Breakfast of the day is offered to your attention. If you wake up early and are ready to do some magic in the kitchen - this recipe will come in handy. Elastic tender pancakes with cheese and sausage filling are an easy way to pamper your household.
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine Yugoslavian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine Yugoslavian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients in a deep and medium bowl, whisk with a whisk and sift through a sieve. Open the kefir, pour 1 cup from the package and take it inside, put the rest of the package in the sink under a thin stream of warm water. Grate the sausage and cheese on a coarse grater, put them in a small bowl, cover with foil on top and put in the refrigerator. While you are grating cheese with sausage, kefir will become warm. Break the eggs, add a teaspoon of salt and a tablespoon of sugar (both without a slide), stir well, pour in the rest of the kefir pack, mix again. Put the resulting mixture through a sieve, add flour with baking powder. To start, pour 1 cup of flour, and then adjust the thickness of the dough after kneading. Gradually, when kneading, add more flour. I got another 2/3 cup. The dough should remain liquid. A trickle flows down from the corolla. Let the dough stand for five minutes, meanwhile put the pan to heat up on a small fire and choose which fat to fry. I prefer to fry in lard.
    Prepare the ingredients in a deep and medium bowl, whisk with a whisk and sift through a sieve. Open the kefir, pour 1 cup from the package and take it inside, put the rest of the package in the sink under a thin stream of warm water. Grate the sausage and cheese on a coarse grater, put them in a small bowl, cover with foil on top and put in the refrigerator. While you are grating cheese with sausage, kefir will become warm. Break the eggs, add a teaspoon of salt and a tablespoon of sugar (both without a slide), stir well, pour in the rest of the kefir pack, mix again. Put the resulting mixture through a sieve, add flour with baking powder. To start, pour 1 cup of flour, and then adjust the thickness of the dough after kneading. Gradually, when kneading, add more flour. I got another 2/3 cup. The dough should remain liquid. A trickle flows down from the corolla. Let the dough stand for five minutes, meanwhile put the pan to heat up on a small fire and choose which fat to fry. I prefer to fry in lard.
  2. The pan has warmed up. We add fire (I have induction - in it I choose the mode 10 out of 14, on gas it should be slightly more than average). Pour 2 tablespoons of sunflower oil into the dough, mix again and start frying. The baking sheet is greased with fat.
    The pan has warmed up. We add fire (I have induction - in it I choose the mode 10 out of 14, on gas it should be slightly more than average). Pour 2 tablespoons of sunflower oil into the dough, mix again and start frying. The baking sheet is greased with fat.
  3. Lay out the dough with a ladle and quickly spread it on a baking sheet, tilting it at different angles. We are waiting for the moment when the dough stops shining and becomes velvety.
    Lay out the dough with a ladle and quickly spread it on a baking sheet, tilting it at different angles. We are waiting for the moment when the dough stops shining and becomes velvety.
  4. Turn the pancake over, picking it up with a spatula from the edge. We live another 15 seconds and put them in containers. It is not recommended to fry pancakes too much. If the edges are too dry, it is inconvenient to wrap the filling. We do the same with the rest of the dough, folding the pancakes in a pile.
    Turn the pancake over, picking it up with a spatula from the edge. We live another 15 seconds and put them in containers. It is not recommended to fry pancakes too much. If the edges are too dry, it is inconvenient to wrap the filling. We do the same with the rest of the dough, folding the pancakes in a pile.
  5. We take the workpiece out of the refrigerator. Spread the pancake, put 1 dessert spoon with a slide of cheese-sausage mixture on the top third. Wrap the edges.
    We take the workpiece out of the refrigerator. Spread the pancake, put 1 dessert spoon with a slide of cheese-sausage mixture on the top third. Wrap the edges.
  6. Next, we throw the bottom edge of the pancake.
    Next, we throw the bottom edge of the pancake.
  7. Tuck in the loose ends. The triangle is ready. So, wrap all the pancakes and preheat the pan over medium heat (on my scale of 9 out of 14).
    Tuck in the loose ends. The triangle is ready. So, wrap all the pancakes and preheat the pan over medium heat (on my scale of 9 out of 14).
  8. Grease the mold with fat and lay out the triangles with the seams down. Fry for a minute.
    Grease the mold with fat and lay out the triangles with the seams down. Fry for a minute.
  9. Turn over and fry for another half minute. Take it out, put it on a plate and fry all the remaining triangles in this way.
    Turn over and fry for another half minute. Take it out, put it on a plate and fry all the remaining triangles in this way.
  10. We make tea and invite the family for breakfast. The cheese melted, enveloping the sausage. The pancakes remained soft. I am attaching a photo of the incision. Cook with love!
    We make tea and invite the family for breakfast. The cheese melted, enveloping the sausage. The pancakes remained soft. I am attaching a photo of the incision. Cook with love!
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