You might think what is so special about ordinary pancakes, which every housewife makes with ease? But the recipe for seafood pancakes will surprise even the most capricious households.
Ingredients:
- Wheat flour - 300 g;
- Milk - 750 ml;
- Chicken eggs - 4 pcs;
- Squids - 400g;
- Shrimp - 200 g;
- Seaweed - 250 g;
- Onions - 5 pcs;
- Butter - 70 g;
- Sunflower oil - 40 g;
- Mayonnaise - 130 g;
- Granulated sugar - 25 g;
- Greens;
- Salt and pepper to taste
Preparation:
- We start by making pancake dough. Break 2 eggs into a separate deep bowl, add a little salt, sugar and beat until fluffy. Then add flour, milk and vegetable oil and quickly knead the batter (in order to give more airiness, it is better to beat with a blender).
- Next, we proceed to the preparation of the pancakes themselves. We take a frying pan, preferably cast iron and with a thick bottom, put it on the stove, put a small piece of oil and heat it up. Then, using a scoop, pour the dough into the pan and distribute it over the entire surface.
- While the pancakes are being cooked, in parallel, set the peeled squid and shrimp to cook in salted water for 5-7 minutes (we recommend not to overcook them, as they will become hard and rubbery). Boil the remaining eggs in another container.
- After that, we proceed to the fillings, we will have three different minced meat for pancakes.
- The first of the squid: finely chop the boiled squid, add 1-2 onions (finely chopped), 80 g of mayonnaise and 70 ml of butter to them, salt and pepper, then mix this mass well. The first filling is ready.
- For the second filling, finely chop the shrimp, add chopped boiled eggs, onion and mayonnaise (50g) to them, salt and pepper to taste, mix everything.
- For the seaweed filling, you first need to peel and finely chop the onions, lightly fry in a pan. After the onion is ready, pour it into a bowl, add seaweed, finely chopped parsley, salt and pepper there.
- After all the minced meat is ready, we proceed to the formation of pancakes. Put different fillings on each pancake and wrap in envelopes or tubes, fry on both sides in a skillet. Serve hot.
