John Myers
Pancakes: Breaded Pancakes with Spicy Filling
The perfect pancakes: breaded pancakes with spicy filling recipe with a picture and simple step-by-step instructions.
- 2 piece Eggs
- 150 g Flour
- 100 ml Milk
- 150 ml Water – approx
- 6 piece Liver dumplings small – the rest of Christmas *
- 1 piece Fresh shallot
- 1 handful Green peas cooked
- 1 handful Cream – optional
- 1 piece Egg
- Breadcrumbs
- Clarified butter / rapeseed oil for frying
- Make a pancake batter out of eggs, flour, salt, milk and water and let it soak for half an hour. Mix with water until it is fairly thin.
- Heat a little clarified butter in a pan and fry four thin pancakes in it. Let these cool down.
- In the meantime, peel the shallot and dice it. Mash the finished liver dumplings with a fork and mix with the diced shallots and peas. If necessary, refine with a little cream and season with salt and pepper.
- Now distribute the filling on the pancakes and make packets out of them.
- Quench the egg and roll the pancake packets in it. Then cover with breadcrumbs.
- Heat the butter lard and rapeseed oil in a pan and fry the pancake packets until golden. Be careful – not too hot. Risk of burns!
- Of course there are plenty of other fillings for this dish. There are no limits to your imagination.
- Served with a salad it is a filling and very tasty meal. They are also not to be despised when eaten cold.
- * Link to dumplings: My liver dumplings
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