Thin pancakes with egg and green onion topping
Description
Delicious baking for the whole family. The pancakes are easy to make, but getting them thin does take practice, of course. Though it’s really not that hard. These pancakes can be made only with wheat flour. But I added corn flour, which gives the pancakes a light yellow tint. Pancakes with a lacy golden edge can be served with any soup course instead of bread, or eaten with sour cream and sauces to taste. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making pancakes with filling.
- 2
Step 2
Knead the dough. Crack the eggs into a bowl and whisk them as for an omelette. Add salt, sugar, corn and wheat flour, 150 ml milk.
- 3
Step 3
Whisk these ingredients until smooth and homogeneous.
- 4
Step 4
Add another 250 ml of milk, refined sunflower oil, and mix the dough well again.
- 5
Step 5
Hard-boil two eggs, cool them and peel them. Finely chop the green onion and the eggs and mix together.
- 6
Step 6
Heat a non-stick frying pan well. Spread out the eggs with onion, not too densely.
- 7
Step 7
Pour a ladle of batter onto the pan and spread it evenly in a thin layer across the pan. Cook the pancake on one side until golden, then flip it over and continue cooking.
- 8
Step 8
In this way, cook all the bliny until golden brown.
- 9
Step 9
Thin pancakes with eggs and green onion baked in are ready. Serve at the table with sour cream and sauces.