Recipes for pancakes for Maslenitsa from chefs of Moscow restaurants

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Recipes for pancakes for Maslenitsa from chefs of Moscow restaurants
Recipes for pancakes for Maslenitsa from chefs of Moscow restaurants

Every year something new! If you are wondering how to cook and what to serve pancakes for Maslenitsa, check out these recipes. Moscow restaurants prepared thoroughly and with great imagination for the holiday.

The thinnest pancakes, stuffing bags, pancakes and pancakes: how chefs prepared for the wide Maslenitsa
The thinnest pancakes, stuffing bags, pancakes and pancakes: how chefs prepared for the wide Maslenitsa

Pancakes with wild garlic and cottage cheese

from Alexander Semenov, chef at Maer

Calculated for 6 pancakes

You will need for the test:

  • Wheat flour - 250g
  • Milk - 0.5 l
  • Egg - 4 pcs
  • S alt - 10g
  • Sugar - 30g
  • Vegetable oil - 30 g

For stuffing:

  • Cottage cheese 0% - 150g
  • Young wild ramson - 150 g
  • Green onion - 30g
  • S alt Pepper
  • Dill - 10 g
  1. For the dough, mix eggs, s alt and sugar. Add the sifted flour and milk to the egg mixture. Beat the dough with a whisk until smooth, add vegetable oil. Bake in a hot and oiled pan.
  2. For the filling, wash the wild garlic, blanch in a pan, transfer to a bowl,
  3. add cottage cheese, herbs, spices. Mix well.
  4. To serve, put the filling in the center of the pancake, tie the edges with an onion arrow in the manner of a bag. Serve with sour cream.

Leningrad pancakes

from Food Embassy restaurant owner Yulia Vysotskaya

You will need for the test:

  • Kefir 1% - 0.5 l
  • Eggs - 2 pcs
  • S alt - a pinch
  • Soda - half a teaspoon
  • Sugar - 1 tablespoon
  • Flour - 400g
  • Olive oil - 3 tablespoons

For submission:

  • Sour cream
  • Red caviar
  1. Pour yogurt into a bowl and season with s alt. Crack two eggs into a separate bowl and beat. Add sugar to eggs and stir. Combine the egg mixture with kefir and stir.
  2. Sift the flour to the finished mixture and mix so that there are no lumps left. Remove the dough from the refrigerator for 30 minutes. Add olive oil to the batter and stir.
  3. Pour the olive oil into the pan. Bake pancakes in a well-heated pan and fold into an envelope.
  4. For each pancake, put a spoonful of sour cream and a spoonful of red caviar.

Chickpea pancakes with eggplant and za'atar

from Ilya Cherkashin, chef at Levantine

You will need for the test (for 18 pancakes):

  • Whole grain flour - 300g
  • Chickpea flour - 300g
  • Eggs - 2 pcs
  • Milk (3.2%) - 200 ml
  • Water - 100 ml
  • Sea s alt - 7g
  • Sugar - 5g
  • Olive oil - 30 ml

For stuffing:

  • Eggplant -3 pieces
  • Turkish yogurt - 200g
  • Olive oil
  • Lemon juice - 50g
  • S alt to taste
  • Zaatar - 20g
  1. Prepare the dough: whisk the eggs with a pinch of s alt and sugar. Pour in milk, water, olive oil, stir.
  2. Mix both types of flour and sift. In a thin stream, add to the dough, stirring constantly so that lumps do not form. Mix well and let the dough rest for 20 minutes.
  3. Heat the pan. Brush with olive oil. Bake pancakes like pancakes, 10 cm in diameter.
  4. Prepare the filling: Grill the eggplant (or in the oven) for 30 minutes. Peel off the skin, squeeze the pulp, chop, s alt, add olive oil and yogurt, lemon juice. Mix well.
  5. To serve, put the eggplant sauce on the pancake, another one on top, make five layers. Serve garnishing pancakes with yogurt and za'atar.

Homemade pancakes with minced meat

from Vladimir Sidorov, chef of the restaurant "Ceretto More"

You will need for the test (for 14-15 pieces)

  • Milk - 1 liter
  • Egg - 8 pcs
  • Butter - 50 g
  • Vegetable oil - 50 ml
  • Sugar - 40g
  • Wheat flour - 280g

For toppings (for 4-5 servings):

  • Boneless Beef Brisket - 450g
  • Vegetable oil - 5 ml
  • Onion - 100 g
  • Boiled egg - 2 pcs
  • Sour cream - 55g
  • Greens - 5 g
  1. In a bowl put the eggs, sugar, s alt, melted butter. Blend until smooth, then pour in the warm milk and stir with a whisk.
  2. Sprinkle the sifted flour in small portions until the desired dough consistency is obtained.
  3. At the end, add vegetable oil and mix. If the dough turned out with lumps, you can strain it.
  4. For the filling, boil the beef until tender, chop in a meat grinder.
  5. Heat vegetable oil in a frying pan, fry beef and onion. Transfer to a plate, add the chopped egg. Stuff pancakes with mixture.
  6. Serve with sour cream and fresh herbs.

Pancakes with Grilled Bananas and Nutella

from Andrey Zavarnitsin, Chef at Meatless

You will need for the test (serves 2)

  • Milk (3.2%) - 170 ml
  • Live yeast – 4 g
  • Eggs - 1 pc
  • Butter – 45g
  • Wheat flour - 120g
  • Sugar - 50g
  • S alt - 2.5g
  • Baking powder for dough - 1.5g
  • Vegetable oil - 8 ml

For stuffing:

  • Peeled bananas – 400g
  • Nutella pasta - 210g
  • Powdered sugar - 2g
  1. For the dough, heat some milk, add the yeast and stir until it is completely dissolved.
  2. Sift flour, add baking powder, s alt and sugar. Stir. Pour the remaining milk into the mixer bowl, add the eggs and milk with yeast. Stir with a whisk until smooth. Add melted butter (35g total).
  3. Gradually add the prepared flour to the bowl, constantly stirring the mass with a mixer. Leave the resulting dough in a warm place for 10 minutes.
  4. Grease a frying pan with a diameter of 12 cm with a mixture of butter and vegetable oils. Bake pancakes in a well-heated pan. Bake 6 pancakes (3 per serving).
  5. Grease a grill pan with vegetable oil (6 ml) and heat the pancakes on it until a lattice forms from the ribbed bottom of the pan. Brush pancakes with butter (10 g).
  6. To serve, cut bananas into rings 0.5–0.7 cm thick. Then singe these circles with a burner.
  7. Put a piece of parchment on a wooden board, put pancakes on it. Brush the top of the pancake evenly with Nutella, top with the banana slices, and top with the second pancake. Repeat layers. Sprinkle pancakes with powdered sugar. Lay out the second portion on a separate board in the same way.

Banoffee pancakes

by Lisa Butt, Pastry Chef at Niqa

You will need for the test:

  • Eggs - 3 pcs
  • Sugar - 40g
  • S alt - 2g
  • Flour - 120 g
  • Milk - 280g
  • Vegetable oil - 30 g
  • Clarified butter - 50g

For stuffing:

  • Boiled condensed milk - 40 g
  • Banana - 1 piece
  • Sugar - 50g
  • Butter - 20 g
  • Banana slices - 3pcs
  • Cream 33% - 50g
  • Vanilla seeds - 2 g
  1. For the dough, mix all the ingredients and beat with a blender. Strain the dough through a sieve. At the end, add vegetable oil and mix with a whisk.
  2. Heat the pan, fry the pancakes until cooked.
  3. For the filling, cut half a banana into thin slices. Cut the second half of the banana into slices 1 cm thick. Melt the sugar in a dry frying pan over low heat, then add the butter and mix. Fry the banana pieces.
  4. Whip cream to stiff peaks, add fresh vanilla seeds and stir.
  5. To serve 2 pancakes, heat up, wash with condensed milk and put thinly sliced bananas, roll into an envelope. Brush with melted butter. Put fried pancakes and whipped cream nearby. Garnish with a sprig of mint.

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