Cheese pancakes with onion batter
Pancakes with milk are cooked with the addition of grated cheese in the batter, with a batch of chopped green onions. The pancakes turn out soft, fragrant, and ruddy. Products
Flour - 130 g (1 cup of 200 ml)
Milk (2.5% fat) - 250 ml
Eggs - 3 units.
Hard cheese - 75 gr
Vegetable oil - 30 ml
Green onions - 30 g
Sugar - 10 gr
Soda - 2 gr
Salt - 2,5 g
Prepare all the ingredients.
Milk is suitable for any fat content.
Sieve the flour through a fine sieve before using.
Choose hard cheese according to your taste.
Wash and dry the green onions and cut them into small rings.
In a deep bowl beat eggs, sprinkle with salt and sugar. Whisk with a whisk until smooth.
Stir in 150 ml of milk.
Stir in flour.
Mix until you obtain a dough the consistency of liquid sour cream.
Grate hard cheese on a medium or fine grater. Add the cheese shavings to the dough, mix with a spoon until homogeneous.
Stir in the baking soda.
Pour in the remaining milk, mix. This yields a fairly fluid, well-fluid batter.
Send the pan to a moderate fire, grease with vegetable oil and heat well. Spread a small amount of chopped green onions on the bottom.
Stir the batter with a ladle. Scoop out a portion of the batter and pour into the pan. Using circular motions, spread the batter all over the bottom.
Fry the pancake over medium heat for 1.5 to 2 minutes on each side.
Cheese pancakes with onion batter are ready.
Serve the pancakes to the table, topping with sour cream if desired. You can serve the pancakes to the first and second courses instead of bread or wrap the filling in them for a more substantial meal.
Bon appetit