Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Waffles/pancakes made of zucchini with salmon and cream cheese

Another super Breakfast! To cook simply, and the taste is awesome)

For 2 servings you will need.


1-2 zucchini (500g),

1 egg,

2 tbsp rice/buckwheat flour or 1st.l. each of them

2 tbsp fresh herbs (dill, parsley, chives, Basil),

1 clove garlic (optional)

Salt/pepper/Provence herbs – pinch,

If desired, you can also put a handful of grated hard cheese in the dough.



Salmon salted or smoked 4 piece

Cottage cheese or sour cream – 4 tbsp

How to do:

1. Zucchini wash, remove the seeds and soft part inside, grate on a coarse grater, salt and leave for 10-15 minutes. Excess juice drained, and the pulp of the zucchini thoroughly squeeze through the towel. I have 500g of zucchini left a total of 130g of pulp.

Important. I work with zucchini only in rubber gloves. Their juice is very unpleasant to stick to hands and is difficult to wash off.

Important 2. Push zucchini, straining nut milk and other similar cases I have one special “ugly” towel, which are easy to wash. I recommend to have this;)

2. The herbs and crush the garlic. The mass is mixed with all the ingredients for the dough except the flour. Stir well, then add the flour and mix well again.

3. Preheat waffle iron, grease with oil for frying (I have MCE). You should have 4 waffles (2st.l test each). Bake until Golden brown (about 5-7 minutes). Ready waffles before serving, put on the grill and cool slightly.

They will be crispy on the outside and soft on the inside.

If no waffle – no problem. My life hack in this situation is this: fry on the grill pan, so pancakes were delicious with pretty patterned stripes. If this pan is no ordinary pan with non-stick coating is also nice, it will be delicious.

4. Feed.

A waffle/crumpet to pay 1st.l. cream cheese or thick cream, top with piece of salmon. Waffles you can sprinkle it with lemon juice, sprinkle with freshly ground black pepper, throw some capers or green onions.

And I sooo love to serve this dish with a poached egg, then it’s just delicious!

Salmon, fried in their own juice with a spicy mango salsa

I’m very careful with combinations of fruits/berries+fish/meat, but this dish I very good choice. Cook 15 minutes, which makes it even cuter;)

1. Salmon. In this recipe you will need fillet with skin, which is cut in pieces 150-200g. The pan with good non-stick coating liberally sprinkle with salt and pepper. This is to ensure that the fish is not burnt in the initial stages of cooking.

Fish cut, opolaskivaniem from stray flakes, dried with a paper towel and spread on a cold pan skin-side down. Included a medium heat and fry it until the fish will not change its bright red color to a lighter one by about ½ of a piece. It takes 5-7min, but depends on the size of the piece and the intensity of the heat. Slightly season the fish with salt/pepper, turn over and fry until ready. The crust should be crispy, the middle of the piece to be very delicate.

This method allows you to cook without adding extra fat. The fish is fried in its own juice.

2. Sauce. Finely chop 1 mango, leaves 5-7 stems of cilantro, 1 shallot, 1 clove of garlic passed through a garlic press, add the juice of 1 lime (3st.l.), salt/chilli to taste. Stir the sauce is ready. This quantity is enough for 2 servings.

Ready to pour the salsa and serve immediately. For a side dish you can serve rice or a green vegetable (zucchini, broccoli, asparagus, etc.).

Green pasta with spinach and shrimp/salmon

For 4 servings:

1. Sauce. Spinach 150g, 150-200g mascarpone, 30-50g of Parmesan, 2-3st.l. olive oil, 3 cloves of garlic, juice of half a lemon, salt/pepper/nutmeg to taste in a blender into a homogeneous mass. If the blender won’t handle – add 1st.l. milk until the mixture becomes vulnerable to whipping.

2. Another 100-150g of spinach and chop, removing all hard sticks.

3. Pasta (300g) cook as directed on the package, but not tovariwa 3min from the time.

I used whole wheat pasta fusilli. Here also suitable spaghetti, linguine, tagliatelle and fettuccine.

4. As soon as the pasta is ready, drain the water, add the sauce and chopped spinach. Cook another 3 minutes, until fully cooked.

5. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and crude, then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove shrimp, sprinkle them with lime juice/lemon, season with salt and pepper, stir. Ideally, if pasta and shrimp are ready at the same time.

Shrimp can replace it with salmon/salmon, fried small pieces of fish the same way.

6. Feed. Paste spread on a plate, top with a little Parmesan, and then a topping of shrimp, a little Parmesan, 3-4pcs cherry tomatoes, a few pinches of roasted pine nuts, freshly ground pepper and Bon appetit!

Eggs with spinach, cream cheese and salmon

The combination of eggs+cream cheese+salmon – perfect, you can play with it indefinitely. And when complemented with green vegetables (avocado, spinach, broccoli or asparagus), the dish becomes even more unearthly.

Here’s one of the variants of this combination.

The recipe is for 2 servings, or one that already depends on appetite)))


3 eggs,

4 slices (about 100-120 g) of salmon, salted or smoked, to your taste,

4-5 tbsp cream cheese,

1 large onion or 2 onions,shallots,

1 tsp oil ghee for frying,

1 clove garlic (optional)

A generous handful of spinach (50g),

Salt/pepper to taste.

How to do:

1. Onion crushed and passerbys oil for frying (in this case taste better in butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.

2. At the end of cooking add to the onions 1 crushed garlic clove, season with salt and pepper. Fry for another 30 sec to a strong garlic smell, then put a generous handful of fresh spinach (about 50g), cook stirring occasionally until the spinach loss of volume.

3. While the filling is being prepared, break 3 eggs into a bowl and mix lightly with a fork. No need to whisk.

4. As soon as the spinach goes off, pour the filling eggs, fry for 1-2 minutes on medium heat until bottom of eggs is not clutch. On top of the eggs should be still runny. If they harden completely, it’s harder to make the envelope.

Then put in the center of the egg pancake cottage cheese, it is the pieces of salmon and wrapped two opposite edges of the eggs, as if covering the fish (you see what I mean). Then cover with lid and on low heat fry until cooked eggs another 1-2 minutes. Most important thing is not to give a fish boil.

5. Feed. Scrambled eggs cut into 2 parts, spread on plates and serve, garnished with freshly ground pepper and herbs (dill or better yet, green onion). Highly recommend also to put to each serving half an avocado, sprinkle it with lemon juice and sprinkled with sea salt.

Crazy how delicious it is, comrades!