In a plastic bowl I put eggs, vanilla sugar and mixed them well, I added milk, oil, salt and finally flour and I mixed on the lowest speed. I left the composition for 10 minutes after which I added mineral water. and lemon peel + orange, mixing well with a spoon. The composition should be a little thicker than milk (if you like thin pancakes).
In the pan where you make the pancakes, put only the first oil pancake, not the next ones, because I put oil in the composition.
They are filled with what you want.
I filled them with quince jam, apples, rosehips, sugar and one (for me) with salted telemea.
Dosa, Indian pancakes stuffed with potatoes. A different and original recipe, but above all, full of flavor
This recipe has little to do with the typical pancakes we all know. These Indian pancakes are made of chickpea flour and seasoned with various. And not only that, they are also filled with potatoes and mustard. A different and original recipe, but above all, full of flavor.
Ingredients for the filling:
1 tablespoon cooking oil
half a teaspoon of mustard seeds
half a teaspoon cumin seeds
half a teaspoon chopped ginger
1 thinly sliced small onion
1 handful of curry leaves
Pancake dough ingredients:
120 g chickpea flour (rice flour can be used)
1 small diced onion
1 small diced tomato
half a teaspoon cumin seeds
1 teaspoon turmeric powder
half a teaspoon of chili powder
half a teaspoon of salt
Water as needed
Thick pancakes with eggs and green onions
A recipe recently discovered on Instagram has become one of our favorites. The pancakes come out full and tasty. I go well for breakfast, but also for a simpler dinner. To counterbalance nutrients, it is best to be served with vegetables, for example, with a salad.
- 2 raw eggs
- 2 boiled eggs
- 2 tablespoons Greek yogurt (about 85-90 g)
- 2 tablespoons psyllium bran (12-13 g)
- 1-2 sprigs of green onions
- salt, other spices to taste
- 2 tablespoons coconut or olive oil for frying
Boiled eggs are diced and finely chopped green onions.
In a bowl mix with a spoon all the components of the recipe and leave for 5-10 minutes.
Heat the coconut oil in a pan. Take a tablespoon with the tip of a dough for a pancake and put it in the hot pan (it should be about 6 tablespoons with the tip = 6 pancakes).
Keep the pancakes on medium to low heat for about 3 minutes on one side, then turn with a spatula and keep for another 3 minutes. They should be nicely browned on both sides. They are taken out on a plate.
They are served immediately, but they are good and cold.
TOTAL: 373 grams, 729.8 calories, 32.4 protein, 63.2 fat, 7.9 carbohydrates, 10.6 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.