It is worth noting that you can take canned beans for making pancakes. It is also important to punch the beans with a blender until they are completely homogeneous, so that the pieces are not felt. Mineral water must be opened just before adding it to the dough. Since the presence of gases affects the quality of the pancake dough.
Appointment: For breakfast / For afternoon tea / For a festive table / Shrovetide
Main Ingredient: Vegetables / Legumes / Beans
Dish: Baking / Pancakes
- Beans - 200 Grams (dry, white)
- Mineral water - 250 Milliliters (salted)
- Eggs - 2 Pieces
- Vegetable oil - 2 tbsp. spoons
- Wheat flour - 1 Glass
- Salt - 1 Pinch
- Korean carrots - 200 grams (for filling)
- Onions - 0.5-1 Pieces (for filling)
- Black pepper - To taste (with filling)
- Sour cream - To taste (filling, 25% fat)
- Apple Cider Vinegar - To taste (with filling)
- Raw smoked bacon - 100 grams (in filling)
How to make Bean Pancakes
Prepare the required ingredients.
Boil the beans until tender. Drain off the water, leave a small amount in a saucepan with the beans. Add eggs, salt. Punch with a hand blender until smooth.
Add mineral water to the resulting bean mass (open the bottle with water just before adding soda to the dough). Stir.
Punch the mass with a blender so that the dough is smooth, homogeneous and without lumps.
Preheat a frying pan, brush with oil once. Pour in some dough and bake a small pancake, frying on both sides.
Fold the finished pancakes in a stack.
Prepare the filling. Cut an onion thinly, sprinkle with apple cider vinegar. Leave it on for 5-10 minutes.
Cut the bacon into strips, transfer to the pickled onions. Add Korean-style carrots. Season with sour cream. Stir.
Stuff the prepared pancakes. Place a tablespoon of the filling on the edge of the pancake.
Cover the filling with the other half of the pancake.
The pancakes are ready to serve. Enjoy your meal!