Pancakes on beer, with chicken, rice and egg

Recipe photo: Pancakes on beer, with chicken, rice and egg First, we make pancake batter based on milk and light beer, and then we fry the pancakes and stuff them with chicken fillet, rice, and boiled eggs. Stuffed pancakes are not served immediately to the table, but smeared with sour cream, sprinkled with grated cheese and baked. The pancakes are delicious, hearty, with a ruddy crust.  

Products (for 9 servings)

For the dough:

Flour - 200 g

Milk - 250 ml

Lager - 250 ml

Eggs - 2 eggs

Vegetable oil - 60 ml

Salt - 5 gr


For stuffing

Chicken fillet - 300 gr

Onions - 120 gr

Rice (any kind) - 120 gr

Egg - 1 egg

Sour cream (15% fat content) - 30 g

Butter - 30 g

Vegetable oil - 30 ml

Fresh greens (any) - 10 gr


For baking:

Hard cheese - 50 g

Sour cream (15% fat content) - 70 g


Prepare the necessary ingredients.

Milk and sour cream are suitable for any fat content.

Choose hard cheese so that it melts well.

Instead of chicken breast, you can use a thigh or shank fillet.

Sift the flour before using.

Rinse the egg well under running water, put it into a saucepan with cold, salted water, and place it on the fire. Bring the water to a boil and boil the egg for 10 minutes. The boiled egg cool in cold water.

Rinse rice thoroughly, changing water several times.

Put rice into saucepan and pour water (250-300 ml). Sprinkle in a pinch of salt and stir.

Place the casserole over heat and bring water to a boil. Cook the rice on a low heat, stirring occasionally, for 15-20 minutes, until tender.

For the dough, select a deep bowl, beat in the eggs and pour in the salt. Whisk with a whisk until smooth.

Pour in milk. Stir in the milk.

Add sifted flour.

Mix with a hand whisk or mixer until smooth and lump free.

Pour in the light beer. Stir to combine.

Add the odorless vegetable oil. Stir to combine.

The dough comes out fluid, homogeneous, without lumps.

If you are not sure about your pan, grease it with vegetable oil and heat well.

Stir the batter and scoop out a ladle. Pour the batter into the center of the pan and spread it quickly around the bottom in a circular motion. Fry the pancake over moderate heat until brown on both sides, 1 to 2 minutes.

Fry all pancakes this way.

Let the finished pancakes cool slightly so that they are easy to handle.

Preheat the oven to 180 degrees.

When the rice has absorbed all the water and is cooked, turn off the heat. If the rice is not cooked and the water is absorbed, pour in a little more boiling water and cook until desired.

To prepare the stuffing, heat a deep frying pan with vegetable oil. Peel the onion, cut into cubes and fry for 3-4 minutes over medium heat, stirring.

Dice chicken fillets into small cubes, add to onion and fry 3 to 4 minutes over high heat, stirring.

Season with salt and pepper to taste. Cook for 8 to 10 minutes over low heat with a lid.

Add boiled rice to skillet. Stir.

Peel and dice the egg. Add to the rest of the ingredients. Stir to combine.

Finely chop the greens (leaves only) and add to the stuffing. Stir to combine. Braise for 2-3 minutes on a low heat, stirring.

Add 30g of sour cream and stir. Taste and season if necessary. Braise for another 1 minute and turn off the heat.

Prepared stuffing cool a little.

On one edge of the pancake, place 2-3 tsp. of the stuffing.

Cover the filling with the edge of the pancake.

Wrap sides of the pancake to the center.

Roll up the roll. Do this with all the pancakes and filling.

Turn on the oven to preheat to 180 degrees.

Line a 30 cm baking dish with parchment and grease it with butter. Place the stuffed pancakes in the dish.

Brush the pancakes with sour cream using a cooking brush.

Grate the cheese on a fine grater and sprinkle it on the stuffed pancakes.

Send the form to a preheated 180 degree oven for 25-30 minutes.