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How to cook pancakes with brine? Pancakes in brine with cheese Pancakes in tomato brine recipe

Prepare the necessary ingredients.

Pour the brine into a deep bowl. It must be strained through a fine strainer so that no peppercorns or mustard seeds get into the dough. Add chicken egg.

Add salt, sugar and vanilla sugar.

Pour in the vegetable oil, mix thoroughly and add the sifted flour. Add all the flour at once (in one portion) and thoroughly beat the dough with a whisk for 5-7 minutes. You can also use a mixer. The dough should be homogeneous, without a single lump. In consistency it will resemble liquid sour cream: by lifting the whisk up, the dough will easily run down.

Soak a silicone brush in vegetable oil and grease the heated frying pan with it (no need to add oil!). After 1 minute, pour in a ladle of dough, while making circular movements with the pan, helping the dough spread evenly over the surface. Fry the pancake over medium heat.

After 1 minute, carefully lift the edge of the pancake and quickly turn it over to the other side and continue frying. Remove the pancake from the pan after 30 seconds. Grease the pan with oil as needed (there is no need to grease it after each pancake).

Pancakes cooked in brine turn out tender, soft, tasty and full of holes.

They can be served by immediately removing them from the pan. After all, it will be hard for your household to resist the incredible aroma wafting throughout the house from the kitchen while preparing these wonderful pancakes mixed with brine.
Bon appetit! Cook with love!

Today we have an interesting and unusual recipe for pancakes in brine with starch, stuffed with cheese and garlic. I can imagine what a delicious snack this is! We thank Galina Kotyakhova for the recipe and photo of stuffed pancakes with brine.

Using this recipe for pancakes in cucumber brine as a basis, our reader Svetlana Burova bakes pancakes in tomato brine and prepares them into stuffed pancakes and rolls with soft Fetaki cheese, garlic and herbs. And at the same time, he supplements the recipe for baking pancakes with brine with step-by-step preparation photos.

Pancakes with cheese in brine, stuffed with cheese and herbs

Maslenitsa week has arrived. As usual, we start baking pancakes with different fillings; we always want to please our loved ones with something new. So I have a new recipe that I have already tried: pancakes with brine stuffed with mayonnaise and cheese. We left with a bang :-). Try this recipe to bake pancakes and serve them as a snack or just with sweet tea for breakfast!

To bake unusual pancakes with brine you will need:

• pickle from cucumbers or tomatoes - 250 ml,
• warm water -120 ml,
• wheat flour -1.5 cups,
• a tablespoon of sugar,
• 1/2 teaspoon of soda,
• 3 tablespoons starch
• vegetable oil,
• 2 eggs,

For filling pancakes:

• 150 grams of cheese,
• garlic - 3 cloves,
• mayonnaise - to taste,
• greenery.

How to cook pancakes in brine with starch, stuffed with cheese

Mix the pancake dough as usual, but not with milk, but with cucumber brine. Pour wheat flour into a bowl, sifting it through a sieve to enrich it with oxygen (every housewife probably knows this), pour in a glass of cucumber pickle, half a glass of warm water, 2 tbsp. spoons of vegetable oil, mix everything and rub the lumps.

Then add 3 tablespoons to the pancake batter. spoons of starch, a tablespoon of sugar, 2 eggs, quicklime soda, mix everything, the pancake dough can be kneaded in a blender.

Now let's start baking pancakes in brine with starch. Pour the dough into a well-heated frying pan, greased at the very beginning, with a ladle and distribute it over the frying pan. Fry the pancakes in brine and at the same time prepare the cheese filling for them.

To do this, mix mayonnaise with grated garlic, grate the cheese on a coarse grater and chop the herbs.

Unusual pancakes were baked using brine according to a new recipe, they turned out thin and crispy, they can be eaten immediately, greased with butter or sour cream.

Well, today I wrapped cheese and garlic filling in pancakes. I spread mayonnaise with garlic on each pancake, then sprinkled it with cheese and herbs and rolled it into rolls (as it is fashionable to say now, into rolls), which can also be eaten with sour cream and placed in portions on a plate.

Galina wishes you all a bon appetit!

Pancakes in tomato brine stuffed with Fetaki cheese

from Svetlana Burova

On the second day of Maslenitsa, I decided to cook pancakes with cheese in brine. To prepare them I use brine from home canned tomatoes, which is quite tasty and sweet.

For making pancakes according to this recipe, you can use absolutely any brine: cucumber, cucumber-tomato, watermelon, pickled zucchini brine, etc.

I suggest stuffing these pancakes with soft cheese and herbs; this filling is very suitable for savory pancakes.

For a recipe for delicious brine pancakes you will need:

Ingredients:

For pancake dough:

• Brine (I use tomato) – 500 ml.
• Water – 120 ml.
• Eggs – 3 pcs.
• Sugar – 2 tbsp.
• Salt (I use sea salt) – 1 tsp.
• Soda – ½ tsp.
• Starch – 4 tbsp.
• Vegetable oil – 5 tbsp.
• Flour - approximately 1.5 tbsp. (I add enough flour to make a pancake dough with the consistency of cream, since I like to bake thin pancakes. If you like thicker pancakes, add a little more flour).

For filling:

• Soft cheese (Fetake) – 1 pack. (500 gr.)
• Greens (dill, parsley, cilantro) – 1 bunch each,
• Garlic – 2 cloves.
• Mayonnaise – if necessary, add to the filling for better spreading of the cheese (I did not use it, since Fetake cheese is quite soft)

Cooking process:

Pour the brine, water into a deep bowl, break the eggs, sugar, salt, soda, and vegetable oil. Mix everything.

Add flour and starch gradually (sifting through a strainer). Using a whisk, mix the pancake batter thoroughly so that no lumps form.

I bake thin pancakes, so I need enough flour to make the dough runny. Almost like liquid sour cream.

Heat the pan for baking pancakes, grease it with vegetable oil using a brush (you can also use half an onion, a potato or a piece of lard), scoop the dough into a ladle, pour it into the pan and level it evenly over the surface.

Fry the pancakes in brine on both sides.

This amount of brine dough makes approximately 35-40 pancakes.

When the pancakes are all ready, we start stuffing them.

On one side of the pancake we place cheese, cut into cubes along the entire length, sprinkle with chopped herbs mixed with squeezed garlic.

Roll the stuffed pancake with cheese tightly.

You can also spread Fetaki cheese (you can use any soft cheese or even melted cheese to fill the pancakes) over the entire surface of the pancake, sprinkle with herbs and garlic on top

and also roll it tightly into a roll (after cutting, you get beautiful rolls of pancakes with cheese).

Both options are good!

The pancakes turn out very tasty, they have a salty taste, since the cheese is quite salty.

These stuffed pancakes in brine with salted cheese and garlic go very well with sweet tea or a cup of coffee.

Try it - you will definitely like it.

Bon appetit and wide Maslenitsa!!!

Pancakes are one of the favorite foods in Rus' and the main treat for Maslenitsa. For them, the dough is simply space for culinary creativity. Experiment as much as you want! Isn’t it interesting to see and try what happens if you add not the traditional milk for Russian pancakes, but, say, fermented baked milk, mineral water and even cucumber pickle? By the way, our grandmothers often baked pancakes with brine, especially in villages. It turns out delicious! Let's try.

What you need for 30-35 pancakes:

• 1.5 cups flour;
• 1.5 cups brine;
• 3 eggs;
• 2.5 tbsp. l. Sahara;
• 0.5 tsp. soda;
• 3 pinches of salt;
• 1 glass of water or moderately fat milk;
• 100 ml vegetable oil.

How to cook:

1. Pour the eggs into a bowl, add salt and beat.
2. Add cold milk (water), brine, soda and granulated sugar to the egg mixture. Beat again using a hand whisk or immersion blender.
3. Fold the flour into the dough, sifting through a sieve. Continue stirring until all the lumps “break” without leaving a trace.
4. Then pour in sunflower oil and beat the dough again. Do not bake the pancakes right away, but start after 20 minutes - let the dough sit.
5. Fry pancakes in a cast iron or steel frying pan. Refined vegetable oil or lard is suitable for lubrication.

Pancakes in brine come out tender and porous. You can diversify their taste with fillings: meat, cheese, fish, mushrooms, berries. Either way it will be tasty and satisfying!

As a rule, savory pancakes are made by adding milk, whey, or simply water to the dough. But they can also be cooked in cucumber brine, brine from tomatoes, zucchini and other vegetables, the main thing is that the salted liquid is clear and not cloudy. The advantage is that such dishes do not need to be salted; they are prepared from a product that is difficult to use in cooking. The disadvantage is the possible excessive concentration of salt; salt is not a very healthy product. But the originality of taste, ease of production and compatibility with fish, caviar, and mushrooms attract many who want to make brine pancakes.

Thin

• 1 cup brine
• 1 cup of wheat or rye flour (you can mix two types of flour)
• half a teaspoon of sugar
• 1 egg
• 1 tablespoon olive oil (sunflower oil will also work)
• a third of a teaspoon of baking powder or soda, quenched with vinegar.

The recipe is for two people. If there are more people, you need to increase the number of products proportionally.

Preparation:

1. Mix the egg, baking powder and sugar using a blender or mixer.
2. When the mixture begins to foam slightly, you can add flour a little at a time.
3. After the dough has kneaded and acquired a stiff consistency, gradually add the brine, which must be poured in a thin stream with constant stirring.
4. Leave for half an hour, then add olive or sunflower oil and mix.

Bake, before the first pancake, lightly grease the bottom of the pan with vegetable oil.

Salty

Brine pancakes are a recipe in which the pancakes turn out to be quite salty, so you need to be careful who, for medical reasons, should not overuse salt. For example, those who have kidney problems or hypertension.

Products:

• 1 liter of cucumber pickle
• 2 cups of flour
• 1 teaspoon baking powder

Preparation:

• add baking soda or baking powder quenched with vinegar to the brine;
• sift the flour and gradually, stirring, pour into the brine;
• let the dough rest for up to one hour, then add vegetable oil and mix thoroughly.

Grease the heated frying pan with oil and you can start baking. If you bake with a lid, you won't get a crispy crust, but the pancakes will have a delicate consistency.

Brassicas

If the salted cabbage filling remains transparent, you can easily make delicious pancakes from it.

Ingredients:

• one and a half cups of cabbage brine
• half a glass of boiled warm water
• 10 grams of dry yeast (usually one packet)
• 2 cups of flour
• 1 tablespoon sugar
• 3 tablespoons sunflower oil.

Preparation

1. Dissolve yeast and sugar in warm water and keep warm for about 15 minutes.
2. Mix the cabbage brine with flour and vegetable oil.
3. When the dough becomes homogeneous, pour in the yeast and sugar. If a little foam appears on the dough, this is due to the action of yeast, there is no need to worry about it.

Bake in a frying pan, greasing the frying surface with a thin layer of sunflower oil before preparing the first pancake.

Pancakes can rightfully be called one of the fastest ways to feed your family with quality and tasty food. There are many pancake recipes and they are all accessible and simple, both in the selection of ingredients and in the cooking method. The dough for them is mixed not only with milk and fermented milk products, but also with regular cucumber pickle.

• Pancakes with cucumber brine
• Pancakes with tomato brine
• Pancakes with sauerkraut brine
• Pancakes with yeast and cucumber brine
• Pancakes with soda and cucumber brine
• Adviсe

Pancakes with cucumber brine

The recipe for pancakes with cucumber brine will definitely add to the recipe box of every intricate housewife. These round golden brown cakes are the perfect addition to any feast. They are successfully served even as an independent dish. And if you fill such pancakes with lightly salted salmon, caviar, boiled egg or mashed potatoes, you can get a tasty and inexpensive appetizer for any table.

Ingredients

To cook pancakes with brine, you will need different products.

• Cucumber brine (not cloudy) – 1 liter.
• Chicken egg – 1 piece.
• Refined vegetable oil – 2 tablespoons.
• Baking soda or baking powder - 0.5 teaspoon.
• Wheat flour – 2.5 cups (250 g).
• Granulated sugar – 1 tablespoon.
• Butter – for greasing pancakes and frying pans.
• Any savory filling: stewed cabbage, boiled egg with green onions, mashed potatoes with pieces of ham, etc.

Preparation

The recipe for pancakes mixed with brine is easy, but requires careful kneading. You can get rid of lumps in the dough using a simple whisk or a kitchen mixer.

1. Break one chicken egg into a bowl with high sides and add a spoonful of granulated sugar. Using a mixer, beat the ingredients until smooth foam is obtained.
2. Now add cucumber pickle, baking soda (baking powder) and wheat flour to the egg foam. Knead the dough with a whisk or mixer until it becomes homogeneous and without lumps.
3. Lastly, pour vegetable oil into the dough and mix lightly.
4. Place a pancake maker or any frying pan with a flat bottom and smooth edges on the fire. The heat under the frying pan should be even.
5. For the first pancake, grease a hot frying pan with oil (vegetable oil can be used) or gently wipe the bottom of the pan with a piece of lard.
6. Pour the dough into a hot frying pan in portions. Quickly turning the pancake pan, spread the dough over its entire surface from the inside and place the pan on the fire.
7. As soon as the pancake is baked on the bottom, turn it over to the other side and finish baking.
8. The hot pancake should be placed on a flat dish and greased with butter. If desired, any savory filling can be wrapped in it.

Pancakes with tomato brine

The recipe for pancakes with brine produces aromatic flatbreads with a piquant taste. This dish goes perfectly with beer. If you wrap grated cheese with spices and dill in brine pancakes, or fill it with red caviar, you can get a festive appetizer.

Ingredients

The brine pancake recipe requires various ingredients.

• 1 glass of any brine (200 g). This could be pickle from cucumbers or pickled tomatoes.
• Granulated sugar - no more than 2 tablespoons.
• Black pepper - to taste.
• Soda – 1/3 teaspoon.
• Wheat flour (must be sifted first) – 140 g.
• Beaten chicken egg - 1 piece for each glass of brine.
• Odorless vegetable oil for dough - 40 g.
• Oil for greasing a frying pan or a piece of lard, lard.

Preparation

First of all, you should prepare all the ingredients and utensils. This will help save a lot of time and nerves. This point is especially important if the recipe for the dish is completely new, unmastered.

1. Place the egg, soda and sugar in a large plastic round container or any other suitable container. All this is thoroughly mixed using a spiral whisk or a regular fork.
2. The brine is carefully poured into the beaten egg mixture. The ingredients are mixed again to a uniform consistency.
3. All the prepared flour is added to the mixture of brine and eggs. Now you need to beat the dough with special care, since the presence of lumps in it is completely unacceptable.
4. Place a pan for baking pancakes on the stove and grease it with lard, vegetable oil or lard (whoever has what).
5. A tablespoon of odorless sunflower oil is added to the finished dough.
6. Using a ladle, pour the dough into a hot frying pan and spread it evenly on the surface.
7. Pancakes need to be baked on both sides until fully cooked.

You can wrap any filling you like into ready-made and cooled pancakes. Before serving, these pancakes should be fried in a frying pan until golden brown. The filled pancakes are served on a plate decorated with fresh herbs. You can add 1 teaspoon of thick sour cream to them. The recipe for this treat does not require any special knowledge or skills from the cook, and the pancakes turn out delicious and unusual.

Pancakes with sauerkraut brine

Pancakes with brine are not necessarily prepared with cucumber brine. This could be pickle from a jar of tomatoes or an “autumn assortment.” Sauerkraut brine is also quite suitable. The recipe for such unusual pancakes should definitely be on the note of all housewives.

Ingredients

• Water – 1 glass (200 g).
• Flour – 1.5 cups (300 g).
• Soda – 1 teaspoon.
• Brine (cabbage) – 1 cup (200 g).
• Vegetable oil - 2 tablespoons (tablespoons) for the dough, 1 spoon for frying pancakes.

The recipe for these pancakes does not contain sugar, but you can add granulated sugar to the dough to taste. It should be borne in mind that brines, as a rule, always contain some amount of sugar.

Preparation

It will take no more than 20 minutes to prepare the pancakes. If you “get your hands on” kneading the dough, then even less.

1. In a deep bowl, mix brine, water, soda and flour. It is best to mix all this with an electric mixer. This way, only 3-5 minutes will be spent preparing the dough, and not a single lump will remain in it.
2. The pancake maker should be put on fire and heated properly, and then greased with oil.
3. The dough is quickly poured into a hot frying pan with a ladle and distributed over the surface.
4. As soon as the pancake is covered with holes and becomes golden on the bottom side, it must be carefully turned over to the raw side. It is best to do this with a wide and flat heat-resistant culinary spatula, rather than a knife.
5. Ready-made pancakes can be coated with butter and rolled into a tube or triangle.
   

   This brine pancake recipe makes an excellent base for savory fillings.

   Everyone will definitely like these pancakes. They can even be included in the assortment of the holiday menu.

Pancakes with yeast and cucumber brine

A recipe for pancake dough with cucumber brine and yeast is a great way to prepare lacy pancakes with a spicy aroma and taste.

Ingredients

• Clear cucumber brine – 1.5 cups (300 g).
• Dry yeast – 10 g.
• Boiled water – 0.5 cups (100 g).
• Wheat flour - 2 or 2.5 cups (500 g).
• Granulated sugar – 30 g.
• Unscented sunflower oil – 4 tablespoons.
• Fat for greasing the pan.

Preparation

We divide the preparation of pancakes into stages.

1. First of all, you should prepare all the necessary utensils and utensils. You will need: a deep food container, a whisk, a spatula and a flat dessert plate.
2. In half a glass of warm water you need to mix the yeast and a tablespoon of granulated sugar well. Cover the glass with a saucer and place it in a warm place for 15 minutes.
3. In a container with high sides, mix the brine, flour, yeast and sunflower oil. All ingredients are whisked until smooth.
4. The pan on which the pancakes will be baked should be heated. When it is heated, it is greased with oil or fat and the batter is poured into a portioned ladle.
5. The pancakes are fried on both sides and placed on a dessert plate, greasing each new layer with butter.

This recipe is easy to master even for novice cooks. The pancakes come out with a subtle spicy aroma, openwork and with small holes. They can be served with cheese, lightly salted red fish, caviar, boiled eggs, cottage cheese and fresh herbs.

Pancakes with soda and cucumber brine

Brine pancakes are a wonderful base for any savory filling. The recipe for “pickled” pancakes with herbs is a great addition to hot dishes and cold appetizers.

Ingredients

To prepare pancake batter you need to prepare a variety of ingredients.

1. Flour – 2 cups (400 g).
2. Refined vegetable oil – 40 g.
3. Ground black pepper - a pinch.
4. Fresh dill, finely chopped – 1 bunch (5-7 sprigs).
5. Chicken egg - 1 pc.
6. Cucumber brine – 1 l.
7. Half a teaspoon of baking soda.
8. Oil or lard for greasing the pan.

Preparation

Cooking pancakes will become easier each time. If you spend about 50 minutes baking them the first time, then in the future this time can be reduced by almost half. Thus, in just a short period of time, you can feed your family delicious and hot pancakes from available ingredients.

1. In a deep bowl, mix a chicken egg, ground black pepper, soda, and vegetable oil with a mixer. All this must be beaten on medium mixer mode for about 2-3 minutes.
2. Then brine and flour are added to the mixed products. Everything is churned again. You need to mix the products for so long that the dough becomes similar to low-fat sour cream and has a homogeneous structure.
3. Dill greens should be sorted, washed in cold water, slightly dried and chopped very finely. Chopped greens are added to the finished pancake dough.
4. A frying pan with a diameter of no more than 25 cm must be heated. When choosing a pan for pancakes, pay attention to the fact that it can have small sides, but must have a smooth and flat bottom.
5. Grease a heated frying pan with baking fat, for example, a piece of lard.
6. Very quickly pour the dough into the bottom of the hot pancake pan. It should be spread over the surface of the frying pan and immediately put on fire.
7. Each pancake should be baked on both sides and placed on a flat round plate with a heat-resistant spatula.
8. The finished flatbreads are coated with butter and rolled into a tube.
9. These pancakes can be decorated in a very festive way. To do this, place a spoonful of fried minced meat in the middle of the finished pancake. Chopped green onions are laid out on top of the minced meat. Then the edges of the pancake are collected into a kind of bag and tied with a string of smoked “Kosichka” cheese.

This pancake recipe will help you out both on weekdays and on holidays.

Each recipe for pancakes with brine requires compliance with some general rules.

1. You cannot salt the dough, since any brine contains a large amount of salt.
2. If the pancakes stick to the pan and tear, more flour should be added to the dough.
3. The pan should not cool down while baking pancakes.
4. Brine pancakes, mixed without yeast or chicken eggs, are a wonderful Lenten dish.
5. To make the dough successful, it should be kneaded in a clockwise direction.
6. Before baking pancakes, the dough needs to rest for about 3 minutes.
7. It is not necessary to grease the pancakes with butter, they will taste better with it, but if for some reason you do not use butter, then you can remove this product from the recipe.
8. The fillings for pancakes are chosen absolutely arbitrarily, based on your own tastes and preferences.