Delicious, thin, crunchy pancakes stuffed with onions - will appeal to both adults and children. The dough for them is semi-cooked and therefore does not need additional flour sprinkling on the table. In addition, after rolling, it does not shrink like ordinary unleavened dough. And although these pancakes are usually prepared with onions, no one forbids you to make them with any other filling. The main thing is that it is completely ready and does not flow.
Appointment: For breakfast / For afternoon tea / In a hurry
Main Ingredient: Flour
Dish: Baking / Pancakes
- Flour - 300 Grams
- Water - 200 Milliliters (100 ml - cold, 100 ml - boiling water)
- Onions - 70 Grams
- Vegetable oil - 2 Teaspoons (+ for frying)
- Salt - To taste
How to make Puff Pancakes
Prepare all the ingredients you need to make your puff pancakes.
Add salt to flour and stir. Divide the flour into two equal portions. Pour cold water into the first portion of flour and knead the dough.
Pour boiling water into the remaining flour and knead the custard dough. Gently, the dough is very hot at the beginning, so start kneading with a spoon.
Put both types of dough in a bowl, combine and knead into one soft, non-sticky dough.
Cover the dough with a napkin or towel and leave at room temperature for 15 minutes to ripen.
Divide the dough into three equal pieces and roll them into balls.
Roll into a very thin cake. Lubricate the entire surface of the dough with vegetable oil.
Finely chop the green onion and sprinkle over the greased dough.
Roll the scallion cake and wrap it in a snail.
Gently knead the cake with your hands, and then roll it out thinly.
Place a skillet over medium heat and add oil. Place the first pancake, cover it and fry for about 5 minutes on each side over low heat until golden brown.
Remove the first pancake and toast the remaining two.
Cut the pancakes into quarters and serve warm. Enjoy your meal!