Frying flexible pancakes into croquettes is quite a challenge. The selection of appropriate products is of great importance. Grandmas add one more ingredient that makes the pancakes elastic, perfect for rolling the stuffing. We present the most important rules when making this dish.
To make pancakes, we normally use wheat flour, salt, milk, eggs and carbonated water. We need to make a smooth and uniform dough from these products, free of lumps.
It is worth setting aside this pancake mixture for 15 minutes. Thanks to this, we will obtain the right consistency of the pancakes – there is less chance that they will tear.
An effective trick to obtain perfect pancakes is to add one more ingredient to the mixture, namely butter. Thanks to it, they will become elastic and will not tear when wrapping the stuffing in them.
It’s not just the ingredients that matter in this case. We also need to fry pancakes properly. For this purpose, we use a small amount of fat and medium temperature.
This frying method prevents the pancakes from browning, which may negatively affect their structure. Fry them until golden brown on both sides. Finally, put the pancakes on a plate.
After frying the pancakes, we can stuff them with mushrooms and cabbage. Of course, we can also make mushroom, meat, cheese or even spinach filling – it all depends on our preferences.
Spread a portion of your favorite filling evenly on the pancake. Then we fold its edges so that the filling does not spill out of the dough. Then we roll it into a tight roll.
Coat the prepared pancakes in beaten eggs and breadcrumbs. Heat the fat in a pan and start frying the croquettes until they are golden brown on both sides.
