Pancake salads are very original both in appearance and in their taste, therefore they are perfect as a festive appetizer, enticing and satisfying. Try chicken, fried fish, or beef dishes with wheat or egg pancakes.
Pancake and chicken salad
Ingredients:
- 250 g smoked or boiled breast;
- 150 g of pickled champignons;
- 6-8 radishes;
- 2 tomatoes;
- 100 g of green salad;
- 10 g of dill and parsley;
For the sauce:
- 50 g of natural yogurt;
- 80 ml of olive oil;
- 1/3 tsp each ground white pepper and salt;
For pancakes:
- 80 g flour;
- 1 chicken egg;
- 150 ml of milk;
- 1/3 tsp Sahara;
- a pinch of salt;
- vegetable oil.
Beat the egg with a pinch of salt and sugar using a whisk, mix with milk and gradually add flour. Stir the mixture until smooth. Preheat a thick, flat-bottomed skillet, brush with vegetable oil and fry the pancakes on both sides until lightly browned. Cool them, roll each into a roll and cut into thin noodles.
Cut the chicken into strips, the radishes into the cross-section, and the tomatoes into the slices. Chop green lettuce and dill finely. Drain the mushrooms and chop them with a knife. Combine all prepared dish ingredients. Combine yogurt with olive oil, pepper, salt and season the salad. Decorate with parsley leaves.
Pancake salad with fried fish
Ingredients:
- 250 g white fish fillet;
- 50 g flour;
- 200 g savoy cabbage;
- 1 red bell pepper;
- 3 green lettuce leaves;
- 2 pancakes according to the first recipe;
- vegetable oil;
- salt;
For the sauce:
- 50 g cranberry jam;
- 50 ml of balsamic vinegar;
- 50 ml of olive oil.
Rub the fish fillet with salt, roll in flour and sauté in vegetable oil until golden crispy. Cool it down and break it into pieces. Chop peppers, cabbage, lettuce and place in a deep bowl. Add fish, pancake noodles there, add a little salt and gently mix the salad with two spoons or forks. Combine jam, olive oil and balsamic vinegar in a separate bowl and drizzle over the dish.
Pancakes and beef salad
Ingredients:
- 250 g of boiled beef;
- 1 large onion;
- 25 ml of apple cider vinegar;
- 1 tbsp. Sahara;
- 8-10 pickled gherkins;
- 80 g of mayonnaise;
- 1/3 tsp ground black pepper;
- salt;
For pancakes:
- 2 chicken eggs;
- 50 ml of milk;
- 1/3 tsp salt.
Mash eggs with salt, whisk with milk and bake omelette pancakes. Boil half a glass of water, dissolve the vinegar and sugar in it. Dip in half rings of onion, boil for 2 minutes and discard in a colander. Cut the beef, gherkins and pancakes into strips. Put everything in a large bowl, top with mayonnaise, stir, season with pepper and salt if necessary.
