Pancakes with ham and cheese
Origin of the recipe
This recipe is a great example of a modern take on traditional baked goods. While classic blini are a symbol of Russian cuisine, stuffing them with ham and cheese is a popular choice for a quick and filling breakfast or light dinner. These blini are ideal for those who appreciate the combination of tender dough and the rich flavor of the meat filling. This option is especially suitable for a family table or picnic.
What do you need for cooking?
Ingredients
For the test:
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Eggs
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Milk
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Water (boiling water)
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Flour
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Sugar
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Salt
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Vegetable oil
For the filling:
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Ham
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Cheese
Kitchen utensils
- Bowl
- Whisk
- shoulder blade
- Baking dish
- Frying pan with non-stick coating
- Food processor/blender
Step-by-step recipe
Step 1:
Break the eggs into a large bowl.
Step 2:
Pour 100 ml of boiling water into 400 ml of milk.
Step 3:
Pour milk and water into the eggs.
Step 4:
Add sugar and salt. Mix until smooth.
Step 5:
Gradually pour the sifted flour into the liquid mixture, stirring constantly to prevent lumps from forming.
Step 6:
Let the dough sit for 15 minutes.
Step 7:
Beat the dough with a blender or whisk.
Step 8:
Add a few tablespoons of vegetable oil. Mix thoroughly with a whisk.
Step 9:
Heat a frying pan and grease it with vegetable oil.
Step 10:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 11:
Fry the pancake until golden brown on one side, then carefully flip it over with a spatula and fry the other side.
Step 12:
Place the finished pancake on a plate. Repeat steps 9-11 until the batter is used up.
Step 13:
Grind the ham and cheese in a blender or grate on a coarse grater.
Step 14:
Combine the chopped ham and cheese in a separate bowl.
Step 15:
Place a portion of filling on each finished pancake.
Step 16:
Carefully roll the pancake into a roll.
Step 17:
Place all the rolls in a baking dish.
Step 18:
Bake in the oven at 180°C for 10 minutes.
Step 19:
Serve the ham and cheese pancakes hot.
Cooking tips
For a better dough consistency, be sure to sift the flour before adding it - this will prevent lumps.
Let the batter rest for at least 15-20 minutes before frying. This will allow the flour to fully absorb the liquid, resulting in more elastic pancakes that won't tear.
When frying, use medium heat - too high heat can cause burning.
If the dough seems too thick, you can add a little milk.
When the pancake is done, quickly and firmly lift it with a spatula and carefully flip it over. Don't be afraid—with practice, this will become effortless.
Spread the batter evenly. After pouring a portion of the batter, immediately tilt and rotate the pan to ensure the batter spreads in a thin and even layer over the entire surface.
For beginners and to ensure success, choose a frying pan with a high-quality non-stick coating. This will make flipping much easier.
