Appetizer pancakes on beer with philadelphia and red fish
I made these pancakes back at Pancake Day, and didn't have time to share then. But they are worth not putting them off for too long, both the pancakes and the filling are delicious and perfectly combined. Someone likes to add dill to pancakes with red fish, but I can't imagine this dish without pickled ginger (yes, yes, the one served with rolls in Japanese restaurants). The ginger adds spice and tanginess and completes the dish. To the fish filling I usually bake pancakes on beer, yes, you can not give them to children, but they are great as an appetizer for the holiday table, and they are prepared as easy as regular pancakes. And Philadelphia, that's the best part. Okay, you got it? Then get in the kitchen!
Composition:
Dough:
- flour - 300 gr.
- milk - 1 tbsp.
- light beer - 1 tbsp.
- eggs - 2 pcs.
- sugar - 1 tbsp.
- salt - a pinch
- soda - 0,5 tsp.
- sunflower oil - 4 tbsp .
stuffing:
- philadelphia cheese
- salted red fish (salmon, salmon, trout)
- marinated ginger
Cooking appetizer pancakes with red fish:
Whisk the eggs with salt and sugar, add the flour, sunflower oil and baking soda. Mix everything together so there are no lumps.
Pour in the beer and milk and mix until smooth.
Pour half a ladleful of batter onto a heated griddle and fry the pancakes, browning on both sides.
For the filling, slice the red fish into thin strips.
Place a little Philadelphia cheese on the pancake, top with a slice of red fish and pickled ginger. Garnish with a sprig of dill, if desired, and serve.
Serve.
Good appetite!
