Ingredients

For the Pancakes:

• 4 eggs
• 400ml milk
• 120g all-purpose flour
• A pinch of salt
• A pinch of sugar

For the Filling:

• 1 large onion, finely chopped
• Canned cucumbers (pickles), finely diced
• Salt and pepper to taste

For Coating and Frying:

• 2 eggs, beaten
• Breadcrumbs for coating
• Vegetable oil or butter for frying

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Servings:

4 servings

Estimated Kcal per Serving:

Approx. 450 kcal

Explanation: Why This Recipe Is Timeless

This recipe has a combination of classic and unconventional elements that make it stand out. Pancakes are universally loved for their simplicity and adaptability, but this version takes them a step further by transforming them into a main course or hearty snack. The egg-breadcrumb coating creates a golden, crunchy layer that contrasts beautifully with the soft pancake and savory filling inside. The filling itself, with the slight sweetness of onions and the tangy crunch of pickled cucumbers, offers a delightful twist that keeps people coming back for more.

The recipe has roots in traditions of using simple pantry staples to create fulfilling meals, making it a go-to option for families over generations. It captures the essence of homemade comfort while offering an unexpected gourmet touch. The process of dipping and frying is reminiscent of classic European dishes like schnitzels and croquettes, giving these pancakes a cross-cultural appeal.

Step-by-Step Preparation

1. Preparing the Pancakes:

1. Mix the Batter: In a large bowl, crack 4 eggs and whisk until frothy. Add the 400ml of milk and stir until combined.
2. Incorporate the Flour: Gradually sift in the 120g of flour, whisking continuously to prevent lumps. Add a pinch of salt and a small pinch of sugar to balance the flavors.
3. Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a ladleful of batter into the skillet, swirling it to create an even, thin pancake. Cook for about 1-2 minutes on each side or until lightly golden. Repeat until all the batter is used, stacking the pancakes on a plate.

2. Preparing the Filling:

1. Cook the Onions: In a pan over medium heat, sauté the finely chopped onion in a small amount of oil until it becomes translucent and slightly caramelized. Season with a bit of salt and pepper.
2. Add the Pickled Cucumbers: Stir in the diced canned cucumbers and cook for another minute to blend the flavors. Remove from heat and let the filling cool slightly.

3. Assembling the Pancakes:

1. Fill the Pancakes: Take one pancake and spoon a generous amount of the onion-cucumber filling onto the center. Fold the pancake over into a semi-circle or roll it up like a wrap, depending on your preference.
2. Prepare for Coating: In a shallow dish, beat the 2 eggs until smooth. In another dish, place the breadcrumbs.

4. Coating and Frying:

1. Coat the Pancakes: Dip each filled pancake into the beaten egg, ensuring it’s well-coated. Then, roll it in the breadcrumbs until evenly covered.
2. Fry Until Golden: Heat a generous amount of vegetable oil in a skillet over medium heat. Fry the coated pancakes in batches until they are golden brown on both sides, about 2-3 minutes per side.
3. Drain: Place the fried pancakes on a paper towel-lined plate to remove any excess oil.

Tips for Making the Recipe:

• Crispy Coating: For an extra crispy crust, double-dip the pancakes by repeating the egg and breadcrumb process.
• Even Frying: Ensure the oil is hot enough before adding the pancakes to prevent them from becoming too greasy.
• Alternative Fillings: You can experiment by adding cooked chicken or mushrooms to the filling for variety.
• Serving Suggestion: Serve with a dollop of sour cream or a side of fresh salad for a balanced meal.

FAQs

Q: Can I use fresh cucumbers instead of canned ones?
A: While fresh cucumbers add crunch, they won’t provide the tangy flavor that pickled cucumbers do. If you choose fresh cucumbers, consider adding a splash of vinegar to the filling for acidity.

Q: What can I use instead of breadcrumbs?
A: Crushed cornflakes or panko can be used for an even crunchier texture.

Q: Can this dish be made in advance?
A: Yes, you can prepare the pancakes and filling in advance, then assemble, coat, and fry them just before serving.

Nutrition Facts (Per Serving Approximation)

• Calories: 450 kcal
• Protein: 15g
• Carbohydrates: 55g
• Fat: 20g
• Fiber: 3g
• Sodium: 650mg

Storage Tips

• Refrigeration: Store any leftover fried pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness.
• Freezing: You can freeze assembled but unfried pancakes. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They can be fried directly from frozen; just add a few extra minutes to the cooking time.

Conclusion

Golden Egg-Coated Pancakes with Onion and Pickled Cucumber Filling is a dish that bridges simplicity and elegance. The combination of soft pancakes, savory filling, and a crispy, golden crust offers a symphony of textures and flavors that satisfy both the soul and the palate. The ingredients are easily accessible, making it a practical yet impressive choice for a family meal or casual gathering. The balance of sweet onions and tangy cucumbers ensures each bite is packed with contrasting yet harmonious flavors.

Whether you’re looking for a new way to enjoy pancakes or searching for a dish that sparks nostalgia while offering something unique, this recipe ticks all the boxes. The golden coating not only adds a beautiful appearance but also a satisfying crunch that makes these pancakes stand out from the ordinary. Try this recipe, and it’s likely to become a cherished addition to your cooking rotation—one that brings warmth and joy to any table it graces.