Pancakes with green onions (4 recipes with photos). Spring protection of garden plants from pests and diseases Recipe for pancakes with eggs and green onions

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable warmth cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in an ornamental garden or only in a vegetable garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful distribution of planting and sowing times.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.

Hearty food can be rich in vitamins. The best additive for salty dishes is fresh herbs, which include onion feathers. Green onions are often added to, but you can also make pancakes with them. If you also add hard cheese to the pancakes, it will turn out very tasty.

Ingredients

• 1 cup of flour (according to the recipe, it should be premium wheat, but there may be another grade, as well as a mixture of wheat and another, such as buckwheat, you can experiment with adding flour from other grains)
• 2 glasses of milk
• 2 eggs
• medium bunch of green onions (about one hundred grams, the recipe calls for regular onions, but you can use leeks and shallots)
• 50 grams of hard cheese (you can change the taste of the recipe by using more hard cheese)
• 3 tablespoons sunflower oil.

The recipe contains hard cheese, but you don’t have to give it, and then you get a simpler, but no less healthy dish.

Preparation

Prepare pancakes with onions according to the recipe:

1. Pour milk into a vessel with high walls (a bowl or a small saucepan) and add eggs to it, add salt and beat with a mixer.
2. Sift the flour and add to the egg-milk mixture.
3. Stir with a mixer, breaking up any flour lumps.
4. We grind the cheese on a grater with small holes, but you can also grate it on a coarse grater.
5. Cut the onion feathers into small pieces.
6. Pour the onion into the dough and mix.
7. Pour half of the chopped cheese into the dough and stir.
8. Add two tablespoons of sunflower oil to the dough, grease the frying pan with one tablespoon.

Pour the batter into the pan and bake the pancakes. Sprinkle the remaining cheese in a thin layer on the pancakes and wrap them in a tube, or simply fold them in half.

This is interesting

Onions are considered a spicy addition to a dish, but if they are fried, they will fill the food with a special taste, which is enhanced by a significant amount of essential oils that onion feathers contain. For preparation, leaves are taken from different varieties of onions - onion, batun, slime, leek and shallot.

Due to the fact that onion feathers are freshly sprouted, they contain more vitamins than onions - a lot of vitamin C, there are also vitamins A, group B, pyridoxine (belongs to group B, is necessary for the absorption of proteins and fats, promotes the formation of red blood cells , regulates the state of the nervous system), choline (vitamin B, needed for the functioning of the nervous system, also regulates the level of insulin in the blood due to its effect on carbohydrate metabolism), tocopherol (vitamin E, it treats atherosclerosis, eczema, trophic ulcers, hypertension, trophic heart diseases).

In addition to vitamins, green onions contain unsaturated fatty acids (they dissolve a number of vitamins, with their help various useful substances are formed in the body), dietary fiber (fiber) is needed to nourish the intestinal microflora, which is important for strengthening the immune system.

Green onions also contain many trace elements - copper, iron, potassium, calcium, magnesium, selenium, zinc, manganese. It also contains carotene (a natural antioxidant, important for the functioning of the organs of vision, since it is a component of the photosensitive protein of the retina), flavonoids (change the activity of many metabolic enzymes), phytoncides (inhibit the growth of pathogenic bacteria and fungi, in fact, a kind of antibacterial substances), essential oils, chlorophyll.

There is a lot of vitamin C, its concentration is several times higher than in apples and oranges. So, onions are used to prevent colds, as well as such a dangerous disease as scurvy, in cases where other vitamins do not enter the body for a long time. Onions improve digestion, increase appetite, it is actually a natural medicine, and also very affordable.

Green onions should be used carefully for stomach diseases, gastritis, and duodenal ulcers. If you eat too much onion, your blood pressure may increase; due to the presence of essential oils, onions should also be used with caution by asthmatics. But, however, you can’t do without onions - if it is contraindicated, you can get by with a smaller amount, reduce its concentration in the dish, prepare it in such a way that the harmful effect is reduced, but it is very difficult to completely abandon it, this product is so useful.

An excellent option for a hearty and tasty dinner is pancakes with eggs and green onions. This filling is quite popular for pies, however, why not wrap it in pancakes? There are several ways of wrapping, for example, in a triangle or an envelope. You can also spread the filling onto the pancake like butter, roll it into a tube and cut into several pieces.

Ingredients

• 1 + 4 eggs
• 2 tbsp. l. Sahara
• 1/3 tsp. salt
• 3 tbsp. l. vegetable oil
• 250 ml liquid (milk + water)
• 100 g wheat flour
• bunch of green onions
• ground black pepper to taste
• 1.5 tbsp. l. sour cream

Preparation

1. Place the eggs on top of the filling and begin preparing the dough. Break an egg into a saucepan. Add sugar and salt immediately.

2. The most convenient way to beat the dough is with a whisk. Stir the egg with sugar and salt (1/3 tsp) until smooth.

3. Add milk and vegetable oil. The total volume of liquid for the dough should be about 250 ml, but determine the ratio of milk and water yourself.

4. Add flour sifted through a sieve. Start beating the dough, immediately assessing its consistency - perhaps you need to add more flour or water (milk).

5. Stir the pancake dough intensively until it becomes smooth and homogeneous, resembling liquid sour cream in thickness. Place it in the refrigerator for 20-30 minutes.

6. After half an hour, you can start frying pancakes. Grease the pan with vegetable oil. Pour excess oil into the bowl with the dough and stir. Then scoop up a little dough with a ladle and pour it into the frying pan, spread it over the entire surface and fry the pancake over low heat for about 3-4 minutes.

7. When the pancake turns golden brown, turn it over to the other side and fry for another 2-3 minutes. Then remove it from the pan and pour in the batter to fry the next one.

8. Cool the boiled eggs and remove the shells, rinse the green onions with water and dry.

9. Grate the eggs on a fine grater, chop the onion finely, and place the ingredients in a bowl.

10. Add sour cream, salt and ground black pepper to the filling.

Pancakes are one of the oldest dishes of humanity; in pre-Christian times, preparing and eating pancakes had a ritual and magical character. This practice gravitated towards solar myths, because the pancake is similar in color and shape to the Sun.

To date, many recipes for pancakes are known, both from and from other types of dough, from flour of various cereals, legumes, etc., the common feature is that the dough should be quite liquid. For frying or baking, the pancake is poured into a frying pan rather than placed on top, like a flatbread.

Pancakes can be eaten simply, rolled up and dipped in butter, sour cream, sauce or sweet syrup, or wrapped in a variety of fillings. We'll tell you how to cook pancakes with onions in different ways.

Pancake recipe with green onions and cheese

Take a medium-sized frying pan with low sides (or better yet, a special one: uncoated cast-iron pancake).

Ingredients:

• wheat flour (can be mixed with oatmeal) – 1 cup;
• medium fat kefir – 1 glass;
• water or milk - 1 glass;
• chicken egg – 1-2 pcs.;
• baking soda, quenched with vinegar - on the tip of a knife;
• salt – 1 pinch;
• sugar – 1 teaspoon;
• melted butter (or heavy cream) – 2 tbsp. spoons;
• green onion – 5-8 feathers;
• sweet paprika – 1 tbsp. spoon;
• a piece of lard or other animal fat or vegetable oil;
• hard cheese – about 300 g;
• a piece of butter for greasing.

Preparation

Knead the liquid dough from necessarily sifted flour, warm milk (water) with salt, sugar, and slaked soda. Mix thoroughly and wait 15-20 minutes. Add melted (but not hot) butter, and then eggs, paprika and finely chopped green onions. Mix with a whisk or fork (you can use a mixer at low speed).

Now you need to decide whether to fry or bake, the latter is healthier. Grease a heated frying pan with a piece of lard (fat). Distributing evenly, pour in the dough and bake (possibly with or without turning). Place the finished pancake on a plate and brush with melted butter or cream (brush). Place the next pancake on top and so on. Sometimes we coat the pan with fat.

Serve with grated cheese, or as a separate dish with tea, compote, milk, kefir, or with fish soup, broth, or various soups. Sprinkle the pancake with cheese, roll or fold it and eat with pleasure. Be careful, they “fly away” very quickly.

Pancakes with fried onions, chopped egg and mushrooms

Ingredients:

• flour – 1 glass;
• milk – 2 glasses;
• fresh yeast – 20 g (or 1/2 bag of dry);
• sugar – 1 teaspoon;
• salt – 1 pinch;
• ghee;
• a little lard to grease the pan.

For filling:

• chicken egg – 3 pcs.;
• onion – 1 pc.;
• fresh mushrooms (porcini, oyster mushrooms, champignons) – about 300-400 g;
• various fresh greens;
• vegetable oil or other fat.

Preparation

Crumble the yeast, add warm milk, 1-2 tablespoons of flour and sugar. Mix thoroughly and put in a warm place for 20 minutes, let the dough rise.

Pour the dough into a bowl and start by adding flour and kneading the dough (with a whisk or fork). Add salt and melted butter. Can add 1 chicken egg. Knead the dough thoroughly, using a mixer.

Heat the frying pan, grease it with fat and bake the pancakes as described in the previous recipe (see above).

Now for the filling. Boil the eggs hard, cool, peel and chop finely, and also chop the greens. Fry finely chopped onion in a separate frying pan, add finely chopped mushrooms and simmer for 20 minutes. Mix the onion-mushroom mixture with chopped eggs and herbs.

Wrap this mixture into pancakes and serve. You can lightly bake them wrapped.

07.03.2016

Pancakes with fresh herbs – it couldn’t be simpler!

You can make pancakes with fresh herbs in a variety of ways: add green onions, dill and parsley directly to the dough or combine them with cottage cheese and feta cheese, and then use them as a delicate, creamy filling. In both cases, the baked goods turn out to be attractive in appearance, richly tasty and extremely aromatic. It's hard to think of something simpler than spring onion pancakes.
● We invite you to read: Ten rules for the most delicious pancakes
● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.

Let cooking become your favorite pastime and a wonderful hobby!

Recipe 1. Milk pancakes with green onions

To diversify the taste of your usual pancakes with milk, we suggest adding green onions to the dough, which makes any dish appetizing. Well, if we are talking about Maslenitsa pancakes, then the desirability of Maslenitsa pancakes with green onions increases significantly. Moreover, it can be either a pancake dipped in sour cream with chopped green onions, or a pancake with herbs baked in it. From the dough into which fresh green onions are mixed, pancakes are baked so fragrant that they take your breath away!

Ingredients:

✵ milk - 2 glasses;
✵ chicken eggs - 3 pcs.;
✵ green onions (feathers) - 300 g;
✵ vegetable oil - 3 tbsp. spoons;
✵ butter - 50 g (for greasing pancakes);
✵ granulated sugar ‒ 1 tbsp. spoon;
✵ salt - to taste.

Preparation

1. Beat eggs with sugar.
2. Add milk, vegetable oil, salt and mix everything well.
3. Gradually add flour and, whisking with a whisk or mixer, achieve a homogeneous dough consistency without lumps, reminiscent of thin sour cream.
4. Cover the container with the dough with a lid and leave for 10-15 minutes.
5. Finely chop the green onions, add to the dough and mix thoroughly.
6. Heat a frying pan and lightly grease it with oil.
7. Bake thin pancakes on both sides and stack them, brushing each pancake with butter.

Bon appetit and good health!

Recipe 2. Milk pancakes with green onions and cheese

Any housewife can easily and simply prepare such incomparable thin pancakes with a pleasant aroma of green onions and an unusual creamy taste.

Ingredients:

✵ wheat flour (highest grade) - 1 cup;
✵ milk - 2 glasses;
✵ chicken eggs - 2 pcs.;
✵ green onions (feathers) - 100 g;
✵ hard cheese - 50 g;
✵ vegetable oil - 2-3 tbsp. spoons;
✵ salt - 2 pinches.

Preparation

1. Pour milk into a deep bowl, add eggs, salt and beat until smooth.


2. Add the sifted flour and using a mixer at low speed, stir the dough well so that there are no lumps in it.


3. Grate the cheese on a medium grater.
4. Wash the green onions, dry them lightly with a napkin and chop finely.
5. Place the chopped onion and half the grated cheese into the dough and stir.


6. Bake pancakes in a well-heated frying pan greased with vegetable oil. You can add butter directly to the dough, and then you won’t have to grease the pan as often. Bake pancakes for two minutes over medium heat.
7. Sprinkle hot pancakes with grated cheese and fold in half (cheese inside).
8. If desired, the finished pancakes can be greased with a small amount of butter and served immediately.

Bon appetit and new culinary discoveries!

Recipe 3. Kefir pancakes with green onions, oatmeal and sour cream and dill sauce

Pancakes with green onions are the simplest thing a housewife can come up with. They are ready in just 30 minutes, all you have to do is roll them up and serve. You can put any filling inside the pancake tube: sausage, thick sauce or fresh herbs. Use your imagination to get different tastes and delight your household with simple homemade food!

Ingredients

For pancake dough:
✵ wheat flour (highest grade) - 150 g (1 cup);
✵ oatmeal - 50 g (4 tbsp. spoons);
✵ chicken egg - 1 pc.;
✵ kefir (or yogurt) - 200 ml (1 glass);
✵ green onion - 80 g;
✵ olive oil - 30 ml (2 tablespoons);

✵ baking soda - 6 g (½ teaspoon);
✵ salt (coarsely ground) - 1 teaspoon (without a slide).
For the sauce:
✵ sour cream - 100 g (4 tablespoons);
✵ dill (fresh herbs) - a small bunch;
✵ salt - to taste.
To submit:
✵ butter - 20 g (to coat the pancakes);
✵ green onions - 2 feathers in each pancake;
✵ bamboo skewers - according to the number of pancakes.

Preparation

1. Pour kefir or yogurt into a deep bowl. Even highly acidified dairy products will do. Stagnant and sour sour cream will make very fluffy pancakes.
2. Add a raw egg with salt, beat with a whisk or fork to obtain a homogeneous mixture.
3. Finely chop the green onions, place in a bowl and stir. Its quantity can be any, but usually the more, the tastier.


4. Gradually add sifted flour and baking soda.
5. Add oatmeal, olive oil and knead the dough. There is no need to beat it intensively, just stir it so that there are no flour lumps left.
6. Start baking pancakes immediately. To do this, heat a cast iron frying pan greased with vegetable oil. For one pancake, 2-3 tablespoons of dough is enough. Fry the pancakes for 3 minutes on each side until golden brown and stack them, brushing the surface of each pancake with butter.


7. For the sauce: Grind the chopped dill with salt in a mortar until green juice appears, and then mix with sour cream.
8. Apply a spoonful of sour cream and dill sauce to the middle of each pancake, lay out a few green onions, roll it into a tube and secure with bamboo skewers.
9. Serve the rosy and fragrant pancakes to the table immediately and enjoy the taste.

Bon appetit and success in the culinary field!

Recipe 4. Thin milk pancakes with spinach

In May, the season of the healthiest green vegetable begins - spinach, which contains iron, magnesium, calcium and many vitamins. Even in tsarist times, spinach was an attribute of the aristocratic table and for a long time remained a little-known “master's vegetable”. They say that Catherine de Medici was an ardent fan of spinach. French queens knew a lot about delicious food! Today, spinach grows in abundance in garden beds and is sold in stores. We bring to your attention an interesting recipe using it. Thin milk pancakes with spinach are a quick and tasty breakfast. They can be easily baked even on the go. If you don’t have a blender at your dacha, you can grind the greens in a mortar with a small amount of salt, or finely chop them with a sharp knife.

Ingredients:

✵ wheat flour (highest grade) - 200 g (1 heaped glass);
✵ chicken eggs - 2 large or 3 small;
✵ milk - 350 ml (1.5 cups);
✵ spinach (fresh) - 80 g;
✵ vegetable oil (refined) - 10 g (2 teaspoons);
✵ vegetable oil - for greasing the frying pan;
✵ butter - for greasing pancakes;
✵ baking soda - 3 g (¼ teaspoon);
✵ granulated sugar - 8 g (1 teaspoon);
✵ salt (fine) - 5 g (0.5 teaspoons).

Preparation

1. First soak fresh spinach leaves in cold water for a few minutes, then remove the stems and rinse thoroughly under running water.
2. Pour milk into a deep bowl, add chopped spinach leaves and grind with an immersion blender (1-2 minutes).


3. Then add eggs, salt and sugar.
4. Sift the wheat flour, add baking soda and mix so that the soda is evenly distributed throughout the flour.
5. Gradually add the liquid milk-spinach mass into the flour and soda in small parts, mixing thoroughly each time to obtain a homogeneous dough without lumps.
6. Add vegetable oil and let the dough sit for 10-15 minutes.


7. Heat a thick-bottomed frying pan well and grease it with a thin layer of vegetable oil using a pastry brush, half a potato or onion.
8. Apply 2-3 tablespoons of batter to the bottom of the pan and bake the pancakes for 2-3 minutes on each side.
9. Generously coat the finished pancakes with butter, which makes the pancakes tender and tasty, and place them in a neat pile. Fold the soaked and melted pancakes into triangles and serve with sour cream or