ADVERTISEMENT
**Golden Egg-Coated Pancakes with Onion and Pickled Cucumber Filling: A Unique Twist on a Classic Dish**
Pancakes are a beloved breakfast or brunch staple, often associated with sweet fillings and syrupy indulgence. But what if you could take pancakes to a whole new savory level? Enter **Golden Egg-Coated Pancakes with Onion and Pickled Cucumber Filling**—a delightful twist on the traditional pancake that offers a burst of savory flavors in every bite. Crispy, golden pancakes, perfectly encasing a tangy and crunchy filling of onions and pickled cucumbers, make for an unforgettable dish that’s perfect for any meal of the day.
Whether you’re looking for a savory breakfast, a light lunch, or an impressive appetizer for guests, these pancakes hit all the right notes. The combination of textures—from the soft, fluffy pancakes to the crisp filling—is both satisfying and refreshing. Let’s dive into how to make this creative and delicious recipe!
### Ingredients
**For the Pancakes:**
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup milk
– 2 tablespoons melted butter (plus extra for frying)
– 1 teaspoon olive oil
– Fresh ground black pepper, to taste
**For the Filling:**
– 1 small onion, thinly sliced
– 1/2 cup pickled cucumbers, sliced (you can use store-bought or homemade)
– 1 tablespoon fresh dill, chopped (optional, for garnish)
– 1 teaspoon sugar (optional, to balance the acidity)
– 1 tablespoon vinegar (use pickle brine for an extra kick)
– A pinch of salt and pepper to taste
### Instructions
#### Step 1: Prepare the Filling
1. **Slice the Onion and Cucumber**: Begin by thinly slicing the onion and pickled cucumbers. If the cucumbers are too long, feel free to cut them into smaller pieces that will easily fit inside the pancakes.
2. **Toss with Seasoning**: In a small bowl, combine the sliced onion and pickled cucumber. Add a pinch of salt and pepper, the sugar (if using), and the vinegar. Toss everything together and let it sit while you make the pancakes. This allows the flavors to meld, and the acidity from the pickles will help balance the richness of the egg-coated pancakes.
3. **Optional**: For an extra pop of flavor, sprinkle the filling with some freshly chopped dill just before assembling the pancakes. The fresh herb adds a lovely touch of brightness and complements the pickled cucumbers beautifully.
#### Step 2: Prepare the Pancake Batter
1. **Mix Dry Ingredients**: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
2. **Mix Wet Ingredients**: In another bowl, beat the eggs and then add the milk and melted butter. Stir until the mixture is smooth and well-combined.
3. **Combine the Wet and Dry Ingredients**: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a splash more milk to adjust the consistency.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
#### Step 3: Fry the Pancakes
