Pancakes with Salmon, Beetroot and Cream Cheese
by Editorial Staff
The most delicious filling for pancakes! Everyone is asking for this recipe! Pancakes stuffed with cream cheese, beetroot and salmon – just lick your fingers! I recommend everyone to try it
Ingredients
- Beets – 1 pc.
- Lightly salted salmon – 70 g
- Cream cheese – 180 g
- Fresh dill – 1/2 small bunch
- Olive oil – 20 ml
- Fresh greens (for serving) – to taste
For pancakes:
- Wheat flour – 250 g
- Milk – 250 ml
- Water (boiling water) – 150 ml
- Butter – 60 g
- Eggs – 3 pcs.
- Sugar – 2 tablespoons
- Baking powder for dough – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Vegetable oil for frying – 20 ml
Directions
- Bake the beets in foil with the addition of olive oil, at 200 degrees for an hour. You can boil the beets in the usual way, you can fry it, it’s up to you.
- Finely chop the dill.
- Cut the lightly salted salmon fillet into cubes.
- Peel the boiled beets and also cut them into cubes.
- Put the cream cheese on a plate.
- Add dill, salmon, and beets.
- Mix.
- The filling can be wrapped in any thin pancakes, I made custard. To make such pancakes, first mix the flour with sugar, baking powder, and salt. Make a small hole in the flour mixture and add milk and eggs there. To stir thoroughly.
- Add melted butter and stir. Pour in boiling water and stir in the pancake dough. It should have consistency between regular pancake dough and pancake dough.
- Grease a well-heated pan with vegetable oil. Pour a portion of the dough and distribute it over the bottom of the pan. Fry thin pancakes over almost maximum heat – 45 seconds on one side and 25 seconds on the other.
I got 10 pancakes with a diameter of 28 cm. - Put the prepared filling on the edge of the pancake and roll it up.
- Cut off the edges of the stuffed pancakes on both sides. Cut the pancakes in half diagonally.
- Put the pancakes with cream cheese, beets, and salmon on a plate, garnish with herbs and serve.
Enjoy your meal!
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