Pancakes with mushrooms and rice. Pancakes with mushrooms, rice and egg. Delicate products are prepared from

Recipe for pancakes with mushrooms and rice with step-by-step preparation.
Type of dish: Baking, Pancakes
Recipe difficulty: Easy to prepare
National cuisine: home kitchen
Occasion: For breakfast

Preparation time: 9 minutes
Cooking time: 1 hour 30 minutes
Number of servings: 1 serving
Calorie Amount: 213 kilocalories

These are traditional pancakes made from classic dough, but their filling is not simple, but the most delicious in the world - with mushrooms and rice. Make these pancakes and your family will thank you very much.
Most often I make these pancakes with mushrooms and rice at home in late summer and autumn, when the mushroom season begins. Of course, they can be prepared with champignons, but whatever one may say, with forest mushrooms, for example, chanterelles, they turn out much tastier. The dough in this recipe for making pancakes with mushrooms and rice, in my opinion, is the simplest, and the filling is not difficult to make, so you can make such a dish easily and quickly.
Number of servings: 20-22
Ingredients for 1 serving
Wheat flour - 220 grams
Water - 220 Milliliters
Egg - 1 piece
Milk - 220 Grams
Mushrooms - 1 Liter (chanterelles here)
Rice - 50 grams
Onion - 1 piece
Salt - To taste (0.5 tsp - in the dough, in the filling to taste)
Ground black pepper - To taste
Vegetable oil - To taste (for frying)

Step by step recipe
To make the dough, we pour water into a bowl and pour flour into it, mix everything thoroughly until there are no flour lumps left in the dough. Then add milk, egg and half a teaspoon of salt, mix everything again so that the dough is smooth and homogeneous. Now put the frying pan on the fire and grease it with oil. When the frying pan is hot, pour a couple of spoons of dough onto it and level it with a spoon to make a round pancake.
Fry the pancakes for a couple of minutes on each side until they turn golden brown, place them on a plate.
For the filling, we boil the rice until tender in lightly salted water, and fry the chopped chanterelles in a frying pan until golden brown, and fry the chopped onion separately. Combine mushrooms with rice and onions, add pepper and salt to taste. Now we put the prepared filling (a couple of spoons) on the pancake and roll it up into an envelope.
We do the same with all the other pancakes.
After this, we fry the already folded pancakes with filling again so that they warm up and brown. Bon appetit everyone!

Pancakes, pancakes are a truly Slavic dish, dating back to prehistoric times. And it would seem that it could be simpler than flour, water and a hot frying pan. However, these simple ingredients, in the hands of a good housewife, have been transformed into culinary masterpieces since ancient times. And if you delve a little deeper into the cooking technology and the variety of pancakes, as well as the filling for them, you can write a separate treatise. Starting from meat and ending with jam - here is an incomplete list of products that are used to fill pancakes, or eaten, for example, with honey, sour cream, yogurt, jam. And naturally, different countries have their own characteristics of preparing pancakes and pancakes. And only among the Slavs they are a ritual dish for Maslenitsa.

Taste Info Pancakes

Ingredients

For the test:
milk – 500 ml;
egg – 1-2 pcs.;
salt – 2 pinches;
flour – 250 g;
sunflower oil – 50 ml;
For filling:
mushrooms – 200 g;
boiled rice – 4 tbsp;
green onion – 20 g;
salt and ground black pepper to taste.

How to cook stuffed pancakes with mushrooms and rice

Prepare the pancake dough. Break the eggs into a bowl. One large one or two small ones are enough.

Pour milk into eggs.

Beat eggs with milk, add salt and flour, which it is advisable to sift beforehand. This simple procedure will enrich the flour with oxygen and remove unnecessary impurities.

Using a whisk or mixer, mix the dough thoroughly so that there are no lumps. Pour in 2-3 tablespoons of refined sunflower oil and mix well again. The pancake dough is ready.

Let the dough rest while you start filling the pancakes. Mushrooms, I have oyster mushrooms, wash and finely chop, place in a frying pan with refined sunflower oil. You can take any mushrooms. Champignons and, of course, forest mushrooms are well suited: chanterelles, honey mushrooms, boletus, boletus, porcini. Only forest vegetables must first be cleaned (except for chanterelles and honey mushrooms), boiled for 30 minutes, and then fried.

Simmer the mushrooms in a frying pan until all the liquid has evaporated.

Wash the green onions, chop finely and add to the mushrooms. Wash the rice. Boil water and put rice in it. Stir to prevent it from sticking to the bottom of the pan and cook until tender, 15-20 minutes. The ratio of rice to water is 1:2. Then drain the water and add the rice to the mushrooms and green onions.

Season the filling with salt and pepper to taste, stir.

Bake thin pancakes from the prepared dough. Pour a portion of dough into a hot frying pan with a ladle and distribute it evenly throughout the frying pan. Bake pancakes on both sides until golden brown.

Fill the pancakes. Place a tablespoon of filling on the edge of each pancake.

Fold the pancakes into an envelope.

Pancakes with mushrooms and rice are ready. Before serving, fry them in a frying pan until golden brown. Delicious with sour cream, non-sweet natural yogurt, and various sauces.

Guess the riddle: “You need to bake them very skillfully in a hot frying pan. If you get caught up in conversation, they will instantly become a lump. And with the filling they are so delicious - stuffed... "

Of course - pancakes!

Baking these little edible sunflower imitations is quite easy and simple. And quite a lot of recipes for their preparation have already been written. And we have already prepared them, yes.

But today we decided to please our stronger half. Experience shows that many men are very satisfied when the main ingredient in the filling is meat. In this case, for them this dish becomes complete. And to slightly diversify the meat filling, you can use mushrooms and any other ingredients that go with the minced meat.

And today we will be preparing delicious stuffed products with various meat fillings.

Thin little “suns” stuffed with tender minced pork and boiled eggs are quite interesting and delicate in taste.

In the villages they used to add a lot of first green onions in the spring. Then this dish turned out to be not only tasty, but also healthy, because onions are the best remedy for vitamin deficiency. But since it’s winter now, you can exclude green onions from the recipe, or replace them with onions.

We will need:

pork – 500 gr
milk – 1.5 cups
flour – 1 cup
raw egg – 3 pcs
boiled egg – 2 pcs
sugar – 1 tbsp. spoon
baking powder – 1 teaspoon
sunflower oil – 3 tbsp. spoons + 2 tbsp. spoons
salt, pepper - to taste

Preparation:

1. Carefully break fresh eggs into a large deep bowl, being careful not to leave small shell fragments. Pour in the milk and beat well until foam appears.

2. Combine flour with sugar, baking powder and a pinch of salt. Stir and add in portions to the milk-egg mixture, stirring constantly so that no lumps form.

3. Pour in sunflower oil (3 tbsp) and beat until smooth. It should be a liquid dough.

4. Pour a portion of dough into the frying pan and fry on a hot surface on both sides. Bake all the products in this way and let them cool slightly.

5. Rinse the pork well, remove excess veins and grind the meat in a meat grinder.

Pork can be replaced with chicken fillet. In this case, the finished products will turn out less satisfying.

6. Chop the onion into small cubes. Fry it in a well-heated frying pan until translucent, where first add 2 tablespoons of oil.

7. Then put the prepared minced pork into the frying pan and fry until cooked for 10 - 15 minutes.

8. Cut the boiled eggs into cubes, or crumble them with a special egg cutter with a cross-section in the form of cubes. Add to the fried minced meat.

9. Add salt, add fresh ground allspice to taste, and mix all ingredients until smooth. In this case, the egg should be evenly distributed throughout the minced meat.

10. Spoon some of the filling onto the prepared piece and roll it into an envelope in the form of a sealed tube.

11. Arrange the stuffed rosy rolls beautifully and serve. You can sprinkle a little with herbs or decorate at your discretion.

Simple, tasty and very appetizing!

Video on how to cook delicious pancakes with minced beef

Minced meat, of course, can always be purchased at the store. But if we want to make it truly tasty and crumbly, then it is better to prepare the filling yourself, using a good piece of beef for this. At the same time, it is not necessary to take selected meat for these purposes; for minced meat, a piece with partitions made of connective tissue and a small amount of fat is better suited.

I use the back. The minced meat from it will not only be tasty, but will also cook quickly.

The cooking process itself is certainly not very fast. But the result turns out to be justified. And pay attention here to the recipe for dough with milk. He's just perfect. This is one of my favorites.

Be sure to taste the filling during cooking. The meat is always different, veal is more tender and cooks faster, beef can be tough and takes longer to cook.

The recipe and step-by-step steps are shown here, but in any case, be guided by your taste.

By the way, according to this recipe, you can prepare the filling from any meat, and you can also combine two or three types. It will be more juicy, tender and soft if you combine beef with pork.

Cook, experiment and may you always end up with delicious pancakes.

Recipe for pancakes stuffed with meat and rice

For some reason, our delicacies with minced meat and rice have become the most popular among people. Yes, in principle, it is already clear - this filling is the most nutritious.

After all, saturation comes both from meat proteins and from the long-digesting carbohydrates of rice. Therefore, just five stuffed “beauties” can feed even a very hungry man. At the same time, he will experience a feeling of fullness much longer than from other similar dishes.

We will need:

ready-made pancakes – 15 pieces
rice – 3/4 cup
boiled meat – 250 g
onion – 1 pc.
sunflower oil – 1.5 tbsp. spoons
butter – 1.5 tbsp. spoon
pepper, salt, spices - to taste

Preparation:

1. Rinse the rice thoroughly under running water until all the whitish flour is washed off and the water becomes clear. Then cook it until fully cooked. Drain in a colander and rinse lightly with warm boiled water.

To make the rice crumbly, you need to cook it in a large amount of water, adding a little salt and literally 1 teaspoon of sunflower oil. But you can do without it.

The most ideal varieties that never get overcooked, and boiled rice always turns out grain to grain are “Zhemchug” and “Krasnodar” steamed round grain. They are also mainly used for pilaf.

2. Make the dough and bake pancakes. Since their recipe has already been given above, and you can look it up on the blog, we will further consider preparing only the filling itself for stuffing.

3. Chop the onion and fry small cubes until transparent. Use a small spoon with holes or a slotted spoon to add it to the rice. It is better to leave the oil in the pan.

Cut the boiled meat into small strips, or grind in a meat grinder. Then fry it a little in onion oil, add salt and pepper. If you don’t want the filling to be overly nutritious, you can leave the meat without frying.

Combine with onion and rice and mix well.

4. Place a tablespoon of warm, juicy minced meat onto the product and wrap it in an envelope in the form of a tube closed on both sides.

5. If you want a slightly crispy fried crust, then the stuffed flour products can be baked in the oven, or fry until golden brown in a frying pan with a little added oil. Or you can serve them as they are.

For such stuffed products, sour cream, homemade horseradish appetizer, and even mustard are very suitable.

So cook and eat for your health. This is delicious!

Pancakes with mushrooms and boiled meat (step-by-step recipe)

Since sushi became popular in Russia, many people began to prefer not only them, but also hot rolls.

But we also have very tasty traditional food! What if we gave a juicy answer to the Japanese delicacy and made amazing breaded triangles of pancakes stuffed with meat and mushrooms? Believe me, after this snack you won’t even want to try any sushi or rolls again. And you will become true adherents of Russian cuisine!

We will need:

ready-made thin pancakes – 10 – 15 pieces
fresh meat – 350 gr
mushrooms – 300 gr
chicken egg – 3 pcs
sunflower oil – 1.5 cups
flour – 100 gr
onion – 1 pc.
breadcrumbs – 100 g
dill, salt, spices - to taste

Preparation:

1. Rinse a piece of meat thoroughly and boil until fully cooked in salted water. Pieces of carrots, onions, bay leaves and a couple of allspice peas will give it a special aroma. Onions and carrots can be added 30 minutes before the end of cooking. And all the spices 5 - 7 minutes before they are ready.

But if you don’t like additional flavorings, then the meat can be boiled without adding any vegetables or spices.

2. Grind the mushrooms and onions in a convenient way. First, fry the onion in a heated frying pan, and then, when it acquires a slightly golden hue, add the sliced mushrooms. Stirring occasionally, allow excess moisture from the mushrooms to evaporate and bring them to a state of complete readiness.

3. Pass the cooled boiled meat through a meat grinder, or use a blender to grind.

4. Grind fresh dill and combine it with meat and fried mushrooms. Season with your favorite spices and salt, mix well. To make the minced meat juicy, you can pour a couple of spoons of broth into the resulting mixture and mix again.

5. Fold the finished products into a pile and cut them in half.

6. Place a juicy filling on one edge of each half-sun with a spoon and then roll it into triangles.

7. Place flour and breading into separate plates. In a deep bowl, beat the eggs with a whisk or fork, adding a little salt to them.

9. Heat sunflower oil in a saucepan and, being careful not to burn yourself, fry the breaded triangles in it, as if in deep fat. Remove with a slotted spoon onto a kitchen paper towel as soon as the breading has acquired a beautiful golden hue.

10. Amazingly delicious breaded triangles are best served warm so as not to burn.

And if you don’t really like heavily fried foods, then pay attention to the following recipe.

A simple recipe for minced meat filling for pancakes

Many people love dietary turkey meat. It is also great for preparing the filling for thin sunny edible “rounds”. It can either be cut into small cubes or strips, or twisted in a meat grinder. Or you can make it even simpler - buy fresh minced meat and prepare a dish from it.

This recipe can be prepared from any available meat or minced meat. And today we will cook with poultry, namely turkey.

We will need:

ready-made pancakes – 15 – 20 pieces
turkey meat – 350 gr
onions – 2 pcs.
sour cream – 2 tbsp. spoons
sunflower oil – 2 tbsp. spoons
butter – 1 tbsp. spoons

Preparation:

1. Grind the turkey flesh in a meat grinder, or you can take ready-made store-bought minced meat.

2. Cut the onion into two halves, and then cut it smaller into cubes.

3. Warm the frying pan thoroughly, pour sunflower oil into it and fry the onion in it until it becomes almost transparent.

4. Add minced turkey meat to the onion, immediately add salt and pepper. And stir-fry until done. To prevent the filling from being dry, you can add sour cream. Stir it into the contents and let it simmer a little so that the minced meat is saturated with all the juices and flavors.

The tastier the filler turns out, the tastier the end result will be. That is our finished dish.

5. Place the prepared minced meat on the prepared products and roll them into envelopes.

6. Melt the required amount of butter in a frying pan and fry the folded envelopes on both sides until golden crisp.

Instead of frying for 5 - 7 minutes, you can bake the “goodies” in the oven at a temperature of 180 degrees so that they are beautifully browned on all sides. There they will become ruddy on all sides at once.

Bon appetit!

Meat and cheese pancake filling

Tender minced chicken... Crispy crust... Stretchy cheese... Can you imagine?

But this is the combination that many gourmets love. And now we’re not talking about all kinds of nuggets and burgers, but about fried pancakes stuffed with chicken and cheese! Let's prepare an original dish that both adults and children will surely enjoy!

We will need:

meat – 500 gr
sour cream – 3 tbsp. spoons
cheese – 350 gr
ready-made pancakes – 15 – 20 pcs.
onions – 2 pcs. medium size
sunflower oil – 3 tbsp. spoons
salt, pepper - to taste

Preparation:

1. Rinse any meat, including chicken, well, remove skins and films. Then cut into small pieces and grind through a meat grinder.

2. Cut the onion into fairly small cubes.

3. Heat a frying pan, pour oil into it and fry the prepared onion. It should become softer and slightly transparent.

4. Send the minced meat there to fry. During frying, add salt and pepper. Don't forget to stir the contents periodically.

5. When the filling acquires a pinkish-white hue, add sour cream, mix well and simmer until tender for 5 - 7 minutes. Then let it cool to room temperature.

6. Grate the cheese on a medium grater and mix with the cooled minced meat.

7. Place a heaping spoonful of the resulting filling onto the finished products. Then level it along one side of the product in the form of a small rectangular strip.

8. Roll them up into slightly flattened envelopes.

9. Fry on both sides until nice and crispy.

10. If you serve them while still hot, the cheese will stretch slightly when you bite it. If you serve them slightly cooled, then the cheese and chicken will already be a solid filling.

A very tasty dish that everyone always likes. And I hope that you will like it too.

How to cook pancakes with meat and fresh cabbage

You can’t ignore people who really love cabbage in all its forms of preparation. It turns out that minced meat with fresh cabbage also goes perfectly with our delicacies.

I had never prepared such a filling before until I tried this dish at a party. It turned out to be very tasty! Now I cook the same way for my family.

We will need:

minced meat – 350 gr
cabbage – 300 gr
ready-made pancakes – 15 – 20 pcs.
garlic clove – 2 pcs.
onions – 2 pcs.
sunflower oil – 2 +1 tbsp. spoon
butter – 1 tbsp. spoon
salt, pepper, spices, herbs - to taste

Preparation:

1. Chop the onions into oblong strips. Grind the garlic clove using a press, or simply finely chop it with a knife. If you don't like garlic, you can do without it.

2. Heat a frying pan and pour oil into it (2 tbsp). Fry the onion until it turns almost golden. When the onion is already transparent, add chopped garlic.

3. Chop fresh cabbage into thin strips.

4. Add cabbage sticks to the onion-garlic fry, add salt and season with allspice. Fry until half cooked while stirring.

To prevent it from burning, you need to add about a third of a glass of water. Then stir periodically and fry under the lid so that the moisture does not evaporate, but on the contrary, helps to stew. In this case, the cabbage will not turn out dry.

5. Move the stewed cabbage a little to one edge of the frying pan, and pour the remaining spoon of oil into the free space and lay out the minced meat, salted and peppered in advance, for frying. Periodically stir the cabbage separately and the minced meat separately until mixing.

Instead of minced meat, you can completely use chicken.

6. When the minced meat is almost ready, you will need to mix it with the cabbage. Then add chopped fresh herbs (or dried ones too). Simmer until ready. Let stand for a while with the lid closed and then cool.

7. Place the cooled, delicious filling on the pre-baked products and roll them into an envelope or tube. Who likes it more?

8. Heat the butter in a frying pan and fry the stuffed products in it until desired condition. Some people like a crispy crust, while others may just want to warm the finished dish slightly.

Here is such a delicious and not quite ordinary recipe with cabbage and meat.

If you have the desire, there is always something to use as a filling for stuffed delicacies. Minced meat, be it chicken, beef, or mixed, goes well with many foods and vegetables.

In the recipes given, one minced meat or type of meat can be easily replaced with any other. This will not make them any less satisfying. Or maybe vice versa - they will be more rich and aromatic.

Bon appetit and enjoy the stuffed little “suns”, which in their originality and taste can easily overtake any other foreign product!

Have a great mood and all the best!

These are traditional pancakes made from classic dough, but their filling is not simple, but the most delicious in the world - with mushrooms and rice. Make these pancakes and your family will thank you very much.
Most often I make these pancakes with mushrooms and rice at home in late summer and autumn, when the mushroom season begins. Of course, they can be prepared with champignons, but whatever one may say, with forest mushrooms, for example, chanterelles, they turn out much tastier. The dough in this recipe for making pancakes with mushrooms and rice, in my opinion, is the simplest, and the filling is not difficult to make, so you can make such a dish easily and quickly.
Number of servings: 20-22
An easy homemade recipe for pancakes with mushrooms and rice, step by step with photos. Easy to prepare at home in 1 hour 30 minutes. Contains only 276 kilocalories.

Preparation time: 16 minutes
Cooking time: 1 hour 30 minutes
Calorie Amount: 276 kilocalories
Number of servings: 5 servings
Occasion: For breakfast

Complexity: An easy recipe
National cuisine: home kitchen
Type of dish: Baking, Pancakes

Ingredients for eight servings
Wheat flour - 220 grams
Water - 220 Milliliters
Egg - 1 piece
Milk - 220 Grams
Mushrooms - 1 Liter (chanterelles here)
Rice - 50 grams
Onion - 1 piece
Salt - To taste (0.5 tsp - in the dough, in the filling to taste)
Ground black pepper - To taste
Vegetable oil - To taste (for frying)

Step-by-step preparation
To make the dough, we pour water into a bowl and pour flour into it, mix everything thoroughly until there are no flour lumps left in the dough. Then add milk, egg and half a teaspoon of salt, mix everything again so that the dough is smooth and homogeneous. Now put the frying pan on the fire and grease it with oil. When the frying pan is hot, pour a couple of spoons of dough onto it and level it with a spoon to make a round pancake.
Fry the pancakes for a couple of minutes on each side until they turn golden brown, place them on a plate.
For the filling, we boil the rice until tender in lightly salted water, and fry the chopped chanterelles in a frying pan until golden brown, and fry the chopped onion separately. Combine mushrooms with rice and onions, add pepper and salt to taste. Now we put the prepared filling (a couple of spoons) on the pancake and roll it up into an envelope.
We do the same with all the other pancakes.
After this, we fry the already folded pancakes with filling again so that they warm up and brown. Bon appetit everyone!