Chef Recipes

7 pancake recipes

All week from March 7 to March 13, Shrovetide is held. Life around learned from seven Moscow chefs pancake recipes that are easy to make at home.

Olga Bubenko

chef of the cafe "Odessa-Mama"

Classic pancakes


Milk 3.2% - 500 ml

Salt - 5 g

Sugar - 100 g

Baking soda - 3 g

Slice of lemon

Vegetable oil - 200 g

Wheat flour - 175 g

Eggs - 3 pieces


Milk needs to be heated, but not boiled: it should be a little warm. Then mix the warm milk with salt and sugar. Add soda, previously quenched with fresh lemon juice. After that, add the eggs, gradually stirring with a whisk. In the resulting mass, add the sifted flour and continue to mix. When the mass becomes homogeneous, add vegetable oil and mix again. We fry in a hot pan, having previously greased it with vegetable oil. We eat with sour cream, cream, condensed milk or mincemeat.

Artyom Losev

chef of the restaurant Kutuzovskiy 5

Celery pancakes with confit duck


For duck confit:

Duck leg - 1 piece

Salt - 200 g

Peppercorns - 5 items

Bay leaf - 1 piece

Garlic - 25 g

Bow - 100 g

Duck Fat - 500 g

For pancakes:

Celery root - 100 g

Milk - 150 ml

Flour - 150 g

Egg - 3 pieces

Vegetable oil - 20 ml

Salt, sugar - taste

For garnish:

Pumpkin - 100 g

Honey - 15 g

Lingonberry soaked - 10 g

Celery Leaves - 2 g

Salt - taste


Sprinkle the duck leg with salt for 30 minutes, then remove and rinse in clean water. Then fry in a pan, pour melted duck fat, add onion, garlic, pepper, bay leaf and put in the oven for 2 hours 30 minutes at 140 degrees. Then cool and remove the meat from the bone. For pancakes, you need to boil celery root in milk, pierce it with a blender and cool. Then add the egg, flour, butter, salt and sugar to this mass. Make pancakes.

Fry duck confit until crisp. Peel the pumpkin, grease with honey and salt, put in the oven and bake until cooked. Put pancakes on a plate, put a few pieces of duck and pumpkin on top. Garnish with lingonberries and celery leaves.


owner of the cafe "Professor Puff"

Rye sourdough pancakes


For the test:

Opara - 500 g

Wheat flour 1st grade - 300 g

Water - 400 g

Sugar - 50 g

Salt - 10 g

Eggs - 2 pieces

Fresh yeast - 10 g
(can be replaced by instant - 3 g)

For dough:

Rye bread sourdough - 100 g flour
100 g of water

Whole grain rye flour - 150 g

Warm water (30-32 degrees) - 150 g

To dough back:

Sugar - 50 g

Vegetable oil - 50 g

Water - 100 g


All the ingredients for the dough must be mixed and left for four hours at 30 degrees. After the dough is ready, you need to make the dough. All ingredients for the dough should be mixed and left at room temperature for 1.5 hours. After this time, you need to add sugar, vegetable oil and water to the dough so that the dough is of a liquid consistency and let it brew for another 30-60 minutes. After that, you can start to fry.

Such pancakes are ideal for curd fillings, as well as meat from pork. In our cafe we ​​start these pancakes with pork head and pig legs boiled in spicy broth: this filling is equally good in cold and hot serve.

Konstantin Ivlev

concept chef of Yesenin and Monster Hills restaurants

Pancakes with curd cream


For Pancakes:

Kefir 3.2% - 600 ml

Flour - 200 g

Eggs - 2 pieces

Vegetable oil

Salt, sugar - taste

For Curd Cream:

Cottage cheese - 300 g

Honey - 70 g

Kefir - taste

For decoration:

Pears - 3 pieces

Hazelnut kernels, walnut - optional

Peppermint - beam


For pancakes, you need to mix kefir, flour, eggs, salt and sugar. Then beat with a whisk and pour in a little vegetable oil. Bake pancakes for the first time greasing the pan with oil.

For the cream, you need to knead the cottage cheese with a fork, add a little kefir, honey and mint leaves. Cut the pear in half, peel the seeds and the core, cut into slices. Pound the nuts in a mortar. To serve, roll pancakes with triangles, put on a plate, garnish with pear and curd cream, sprinkle with nuts.

Sergey Kustov

pastry chef of Local and Studio restaurants

Pancake cake


For pancakes:

Warm milk - 4 cups

Flour - 2 cups

High-speed yeast - ½ sachets

Eggs - 2 pieces

Sugar - 2 tbsp. l

Salt - pinch

For creamy cream:

Cream - 150 g

Powdered sugar - 100 g

Mascarpone - 150 g

Sour cream - 150 g


To make pancakes, you need to mix the sifted flour with sugar, salt and yeast, gradually pouring warm milk, with a whisk or mixer, knead a homogeneous dough without lumps, then beat the eggs into the dough, mix again until smooth. Leave the dough warm for 45 minutes, covering with a clean towel. Then pour two tablespoons of vegetable oil into the dough, mix and cook thin pancakes in the usual way - frying them in a hot frying pan on both sides.

For cream, beat the cream with powdered sugar, then add the mascarpone, mix and add the sour cream. Take a plate, put one pancake on it, then spread the cream with a small layer and so on. I would recommend making a cake of 15 pancakes. Dessert is ready, decorate with icing sugar and berries.

Evgeny Openenkin

Chef at Upside Down Cake and Black Market Restaurant

Buckwheat pancakes with kvass


For pancakes:

Wheat flour - 150 g

Buckwheat flour - 65 g

Milk - 280 ml

Chicken egg - 2 pieces

White buckwheat - 100 g

Table vinegar - 5 g

Baking powder - 9 g

Salt - 3 g

Soda - 1 g

For Kvass syrup:

Kvass - 750 ml

Sugar - 300 g


For pancakes, you must first dilute vinegar with soda, and also boil white buckwheat to the state of al dente (with raw). Of all the ingredients for pancakes, you need to knead the dough and add vinegar to it, and then add white buckwheat and mix thoroughly. Bake pancakes over medium heat until cooked.

To make syrup, you need to mix kvass with sugar and cook over medium heat for about 30 minutes until a thick state (the consistency should resemble kefir). After cooling, it thickens to a syrup state. To pour pancakes with liquid syrup, you can warm it in the microwave. Put the baked pancakes in a stack, pour syrup on top and put a slice of softened butter.

Nadezhda Pak

co-owner of the cafe "Receptor"

Vegetarian pancakes without eggswith zucchini zucchini filling


For pancakes:

Soy milk - 250 ml

Water - 150 ml

Salt - 1 tsp

Cane sugar or honey - 1 tbsp. l

Vegetable oil - 2 tbsp. l

Buckwheat or rye flour - 170 g

For filling:

Kaymak - 1 pack

Zucchini - 1 medium-sized piece

Chili or sweet red
colors - 30 g

Spices Garam Masala - pinch

Salt, ground pepper - taste

Garlic - 1 clove

Dill or green celery - beam


For pancakes, mix milk, water, salt, honey or sugar in a bowl. Gradually beat with a whisk, add a little flour, so that there are no lumps. Leave the dough for 15 minutes. Add oil and mix thoroughly. The dough should turn out liquid. If the dough is thick, add some more milk or water. We heat the pan and grease it with oil. Fry a pancake for about 40 seconds on one side, turn it over and cook another 30 seconds on the other.

For the filling - pour oil into a hot pan, put pepper, fry for 15 seconds. Then we grate the zucchini on a coarse grater, put it on the pepper and simmer for three to four minutes. We put the seasoning on the gara masala to taste, salt, pepper, squeeze a clove of garlic. Finely chop dill or celery and add to the zucchini. The filling is ready.

After this, pancake is greased with a kaymak in the center, put one tablespoon of the filling on the kaymak and wrap it in an envelope. Spread on a plate; can be served with hot sauce (e.g. adjika) or sour cream. Garnish with green leaves and cherry tomatoes.

Photo: 1 - traskevych /, 2 - Artyom Losev, 3 - Professor Puff, 4 - vsl /, 5 - Elena Demyanko /, 6 - UDC, 7 - Receptor

Watch the video: 7 Pancakes From Around The World (November 2019).

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