Layered pancakes
Description
Homemade baked goods for tea. Very tasty, thin, crispy pancakes with an onion filling — they will please both adults and children. The dough for them is semi‑cooked, so it does not require additional flour dusting on the table. Moreover, after rolling it out it does not shrink like regular plain dough. And although these pancakes are usually made with onion, no one forbids you from making them with any other filling. The main thing is that the filling is fully cooked and not runny. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making layered pancakes.
- 2
Step 2
Add salt to the flour and mix. Divide the flour into two equal parts. Pour cold water into the first portion of flour and knead the dough.
- 3
Step 3
Into the remaining flour, pour the boiling water and knead a hot‑water dough. Carefully, the dough is very hot at first, so start kneading with a spoon.
- 4
Step 4
Place both types of dough into a bowl, combine them, and knead into a single soft, non‑sticky dough.
- 5
Step 5
Cover the dough with a napkin or towel and let it sit at room temperature for 15 minutes to mature.
- 6
Step 6
Divide the dough into three equal parts and roll them into balls.
- 7
Step 7
Roll it out into a very thin flatbread. Brush the entire surface of the dough with vegetable oil.
- 8
Step 8
Finely chop the green onions and sprinkle them over the greased dough.
- 9
Step 9
Roll the flatbread with green onions into a roll and shape it into a snail.
- 10
Step 10
Gently knead the flatbread with your hands, then roll it out thinly.
- 11
Step 11
Place the pan over medium heat and pour in the oil. Lay out the first pancake, cover it with a lid, and fry for about 5 minutes on each side over low heat until golden brown.
- 12
Step 12
Remove the first pancake and fry the remaining two.
- 13
Step 13
Cut the pancakes into four pieces and serve them warm.