इस रेसिपी का आपकी भाषा में अनुवाद किया जा रहा है... पृष्ठ स्वचालित रूप से ताज़ा हो जाएगा।
Estonian Savory Rye Flour Pancakes
These savory rye flour pancakes, known as 'soolased rukkipannkoogid', are a hearty and flavorful Estonian staple. They are typically thicker than crepes and have a distinct nutty flavor from the rye flour. This recipe features a savory filling, making them suitable for a light meal or appetizer.
🧂 सामग्री
- 1 cup Rye flour
- 1/2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 separated Large eggs
- 2 tablespoons Butter, melted
- 3/4 cup Buttermilk
- 1 tablespoon Fresh dill, chopped
- 200 g Ground meat (pork or beef)
- 1 medium Onion, finely chopped
- 2 tablespoons Vegetable oil
- 1/2 cup Beef or vegetable stock
- for serving Sour cream or crème fraîche
👨🍳 निर्देश
- 1
In a medium bowl, whisk together the rye flour, all-purpose flour, baking powder, salt, and pepper. Set aside.
- 2
Separate the eggs. In a separate bowl, whisk together the egg yolks, melted butter, and buttermilk until combined. Add this yolk mixture to the dry ingredients, stirring just until evenly moistened. A few small lumps are okay.
- 3
In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter until just combined, being careful not to overmix.
- 4
Fold in the chopped fresh dill.
- 5
For the filling: Heat vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 6
Pour in the stock and simmer for a few minutes until most of the liquid has evaporated, creating a moist but not wet filling. Season with salt and pepper to taste.
- 7
Preheat a lightly greased griddle or frying pan over medium heat. Scoop about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through. You may need to adjust the heat to prevent burning.
- 8
To assemble: Place a portion of the savory filling onto one half of each pancake. Fold the other half over to create a half-moon shape. Alternatively, you can serve the filling on the side.
- 9
Serve warm, topped with a dollop of sour cream or crème fraîche.
💡 पेशेवर सुझाव
- ✓The batter for these pancakes will be thicker than traditional American pancakes due to the rye flour.
- ✓Ensure the egg whites are folded in gently to maintain the fluffiness of the pancakes.
- ✓The filling can be made ahead of time and reheated.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- For a vegetarian option, use finely chopped mushrooms or a plant-based ground substitute for the meat filling.
- Add a pinch of caraway seeds to the pancake batter for a more traditional rye flavor.
- Serve with a side of lingonberry jam for a sweet and savory contrast.