How to make delicious pancakes with meat at home

Pancakes with meat are a very famous dish in all countries of the globe. They are mostly served as a second course for lunch or dinner. Meat pancakes also go well with tea or coffee for breakfast. As for the filling, there are a lot of variations on the theme of its preparation, and each housewife has her own proven and favorite recipe for pancakes.

Meat pancakes are always a winning option as they are a very tasty and satisfying dish. They can also be prepared in reserve and placed in the freezer. And when necessary, take it out and heat it in the microwave or fry it in a pan. And voila - you can have a delicious meal. And if you liked this recipe, I recommend another similar, one of my favorite and most delicious - pancake recipe with liver.

Everyone loves meat pancakes, especially men. Meat pancakes are served both hot and cold. From above they can be sprinkled with herbs or grated cheese, pour over with sour cream or mustard. And as an addition to a pancake dish, simple vegetable salads or a variety of pickles can serve.

Ingredients:

to make pancakes:

• 200 g flour;
• 2 whole eggs and 2 yolks;
• 100 g butter;
• 0.5 tsp salt;
• 700 ml of milk;
• a small piece of lard for greasing the pan.

for the meat filling:

• 3 medium onions;
• 1 carrot;
• 2 eggs;
• 600 g pork;
• vegetable oil for frying;
• salt, pepper to taste.

meat pancake recipe

Pancakes with meat homemade dish, consisting of a thin pancake and boiled meat, scrolled in a meat grinder. Minced meat with onions wrapped in a tube in a pancake or folded in an envelope is considered a classic pancake with minced meat and a favorite homemade meal for adults and children - nutritious, tasty and simple. So, let's cook pancakes with meat step by step recipe with a photo so that everything is as simple and clear as possible.

Pancakes with meat are one of the most popular appetizers made from dough and meat. If there is a little boiled meat left after cooking the second or first course, you can twist it and stuff pancakes with it. The dough for pancakes with meat should be bland or slightly salty. Usually the dough is prepared in milk with the addition of flour, eggs, a small amount of sugar and salt. The dough for pancakes with meat should have a liquid consistency.

The most common type of meat filling is boiled meat twisted in a meat grinder and fried onion. Sometimes onions are fried together with carrots and spread to minced meat. Meat can be any: beef, lamb, veal, pork, etc.

To significantly reduce the cooking time, you can buy ready-made minced meat and simply fry it until tender. For spiciness and piquancy, garlic is added to the minced meat, tomato paste and spices. Filling for meat pancakes may also include boiled eggs, pickles, tomatoes, fried cabbage, canned beans or peas, mushrooms, cheese and any other food that goes well with meat.

Pancakes with meat are served hot or cold, with sour cream, herbs, mustard or grated cheese. Pancakes are wrapped in rolls or envelopes. Stuffed pancakes can be fried in a pan with butter or in a preheated oven.

Pancakes with meat and meat products - 11 delicious recipes

Pancakes with beef meat

Ingredients:

• 200 ml milk
• 4 eggs,
• 150 g flour
• 7 g baking powder
• 60 ml vegetable oil,
• 1 head of onion,
• 400 g beef,
• 300 g potatoes
• salt, pepper to taste.

Cooking:

Combine eggs, milk, baking powder, vegetable oil, salt, then beat with a mixer. Bake pancakes by frying them on both sides. Boil potatoes, meat. Grind, pass through a meat grinder. Chop the onion, fry, combine with minced meat, salt and pepper. Fry minced meat in vegetable oil and wrap in pancakes.

Pancakes with chicken meat

Ingredients:

• 300 g flour
• 500 ml milk
• 3 eggs,
• 25 g sugar
• 75 ml vegetable oil,
• 100 g butter,
• 3 g salt.

For filling:

• 500 g white meat chicken (boiled)
• 50 g mushrooms (any, dried),
• 400 ml chicken stock
• 25 ml vegetable oil,
• 200 ml cream
• 2 yolks,
• 50 ml cognac,
• 100 g butter,
• ground nutmeg on the tip of a knife
• pepper,
• salt.

Cooking method

To prepare the dough, grind the yolks with sugar and salt, beat, add milk, mix, add flour, add whipped proteins, mix thoroughly. Then add vegetable oil, mix again. Picking up the dough with a small spoon, pour the dough into a hot frying pan, greased with butter, and bake thin pancakes, frying them on both sides.

To prepare the filling, finely chop the chicken meat. Rinse the mushrooms thoroughly, boil, finely chop. Mix chicken meat with mushrooms, pour chicken broth mixed with vegetable oil. Then add cream, whipped yolks and simmer until thickened. Season with salt, pepper, nutmeg, cool slightly, pour in cognac, mix thoroughly. Place 1 tablespoon of filling on each pancake. Fold the pancakes into an envelope and fry in a hot frying pan in butter on both sides. Pancakes with chicken meat can be served with chicken broth as well as coffee or tea.

Pancakes with boiled meat

Ingredients:

• 400 g flour
• 600 ml milk
• 5 eggs
• 50 g butter,
• 50 g vegetable oil,
• 25 g sugar
• 3 g salt.

For filling:

• 200 g beef (boiled),
• 50 g stale bread,
• 1 onion
• 30 ml vegetable oil,
• 75 g sour cream
• pepper,
• salt.

Cooking method:

Beat egg yolks, salt, add milk, sugar, melted butter. While constantly stirring, add flour. Stir, carefully fold in the beaten egg whites. Fry pancakes on one side vegetable oil.

To prepare the filling, peel the onion, wash, finely chop and fry in vegetable oil. Soak bread in water and squeeze. Pass meat, onion and bread through a meat grinder, add sour cream, salt, pepper. Put the filling on the fried middle of the pancake, roll up the envelope. Fry the pancakes in a hot, oiled frying pan.

Pancakes with liver

Ingredients:

• 400 g flour
• 600 ml milk
• 5 eggs
• 50 g butter,
• 25 g sugar
• 5 g curry seasoning
• 50 ml vegetable oil,
• 3 g salt.

For filling:

• 100 g beef liver,
• 50 g rice (boiled)
• 1 onion
• 50 ml vegetable oil,
• pepper,
• salt.

Cooking method:

Beat egg yolks, salt, add milk, sugar, curry seasoning, melted butter and, stirring, add flour. Stir, carefully fold in the beaten egg whites. Fry pancakes on one side in oil.

To prepare the filling, rinse the liver thoroughly, dry it finely. Peel the onion, wash, finely chop. Fry the liver in vegetable oil with onions, add rice, salt, pepper, mix thoroughly. In the middle of the fried side of the pancake, put a small amount of filling, roll up the envelope. Fry the finished pancakes in a hot, oiled frying pan.

Pancakes with minced chicken

Ingredients:

• 250 g flour
• 200 ml milk
• 2 eggs,
• 5 g sugar
• 35-50 ml vegetable oil,
• 50 g melted butter,
• salt.

For filling:

• 400 g minced chicken,
• 1 onion
• 1 tomato
• 1 bunch of parsley
• 75 ml vegetable oil,
• pepper,
• salt.

Cooking method:

Beat eggs with sugar and salt until fluffy. Pour in milk, 200 ml of water, vegetable oil and mix thoroughly. Add flour and knead batter. Fry the pancakes in a hot frying pan on both sides.

To prepare the filling, onions are peeled, washed, finely chopped, then fried in vegetable oil. Wash the tomato, cut into small cubes. minced chicken and add the tomato to the fried onion, salt, pepper, simmer over low heat until tender. Wash parsley, dry, finely chop, add to the filling, mix thoroughly. Put the filling on the pancakes, smooth. Roll the pancakes into quarters and fry in boiling ghee.

Czech pancakes with pork

Ingredients:

• 2 eggs,
• 1-2 teaspoons yeast (dry)
• 600 g flour
• 200 ml milk
• 100 ml vegetable oil,
• 50 g sugar
• 3 g ground nutmeg,
• 3 g salt.

For filling:

• 400 g pork (lean),
• 2 cucumbers (pickled)
• 100 g buckwheat (boiled),
• 50 g tomato paste,
• 1 onion
• 50 ml vegetable oil,
• pepper,
• salt.

Cooking method:

Beat eggs with sugar, nutmeg and salt. Mix the yeast with flour, stirring constantly, pour in a thin stream of milk, then 200 ml of water. Keep at room temperature for 1 hour. Bake pancakes on a hot, oiled pan.

To prepare the filling, rinse the pork thoroughly, dry it, cut into small pieces. Onion peel, wash, cut into small cubes. Fry onions in vegetable oil, add pork, salt, pepper, fry until tender. Then add tomato paste, finely chopped pickled cucumbers and buckwheat, simmer over low heat for 10 minutes. Refrigerate the filling. Put the filling on the pancakes, smooth. Roll the pancakes into quarters and fry in vegetable oil.

Pancakes with turkey meat

Ingredients:

• 400 g flour
• 600 ml milk
• 5 eggs
• 50 g butter,
• 5 g sugar
• 150 ml vegetable oil,
• 3 g salt.

For filling:

• 400 g turkey fillet,
• 100 g boiled rice
• 50 ml soy sauce
• 1 tablespoon capers
• 1 bunch of green onions
• 50 g mayonnaise,
• 50 ml olive oil
• pepper,
• salt.

Cooking method:

Beat egg yolks, salt, add milk, sugar, melted butter. While constantly stirring, add flour. Mix thoroughly, carefully fold in the beaten egg whites. Bake pancakes on a hot, oiled pan.

To prepare the filling, rinse the turkey fillet thoroughly, dry it, cut into thin strips, salt, pepper, sprinkle soy sauce, stand in a cool place for 30 minutes, then fry until cooked in olive oil. Finely chop the capers. Wash green onions, dry, finely chop. AT boiled rice add fried turkey, green onions and capers, season with mayonnaise, mix thoroughly. Put the filling on the pancakes, smooth. Roll the pancakes into an envelope and fry in vegetable oil.

Pancakes with meat and fresh cabbage

You can not ignore the people who are very fond of cabbage in all its forms of preparation. It turns out that minced meat with fresh cabbage also goes well with our sweets.

Ingredients:

• minced meat - 350 gr.
• cabbage - 300 gr.
• ready-made pancakes - 15 - 20 pcs.
• garlic clove - 2 pcs.
• onion - 2 pcs.
• sunflower oil - 2 +1 tbsp. the spoon
• butter - 1 tbsp. the spoon
• salt, pepper, spices, herbs - to taste

Cooking method:

1. Chop the bulbs into oblong strips. Chop the garlic clove with a press, or just finely chop it with a knife. If you do not like garlic, then you can do without it.
2. Heat up the pan and pour oil into it (2 tablespoons). Send the onion to fry until a shade close to golden. When the onion is already transparent, add chopped garlic.
3. Chop fresh cabbage into thin strips.
4. Pour the cabbage straw to the onion-garlic roast, salt, season with allspice ground pepper. Fry until half cooked while stirring.

So that it does not burn, you need to add about a third of a glass of water. Then periodically stir, fry under the lid so that the moisture does not evaporate, but, on the contrary, helps to stew. Cabbage in this case will not turn out dry.

1. Push back a little stewed cabbage to one edge of the pan, and pour the remaining spoonful of oil into the vacant place and put the minced meat, salted and peppered in advance, for frying. Periodically mix separately cabbage and separately minced meat, until, without mixing with each other.
2. When the minced meat is almost ready, you need it with cabbage. Then add chopped fresh herbs (or dried). Simmer until ready. Let the mixture stand for a while with the lid closed, and then cool.
3. Cooled down delicious stuffing put on pancakes and roll them up with an envelope, or a tube. Who likes it better.
4. Heat the butter in a frying pan, fry the stuffed products on it until the desired state. Someone likes a fried crispy crust, and someone may want to just slightly warm the finished dish.

In the above recipes, one minced meat or type of meat can be easily replaced with any other. From this they will not become less satisfying. And maybe vice versa - they will be more saturated and fragrant.

Meat pancakes with sauce

Ingredients:

• 500 g pork or beef,
• 2 tablespoons sour cream

• 2 eggs,
• 150 g wheat flour,
• 1 glass of milk
• to taste - salt

• 1 tablespoon wheat flour
• 2 tablespoons chopped onion,
• 2 tablespoons of lard,
• 1 cup sour cream
• to taste - salt

Cooking method:

Meat pour 1 liter of salted water, boil, pass sour cream through a meat grinder and stew. Knead a watery dough from flour, eggs, milk and salt, then fry 10 pancakes. Put 1 tablespoon of cooked minced meat on each pancake, roll into a tube-roll, place on a small baking sheet, bake in moderately hot oven.

Mix the remaining broth with dried flour, browned on lard onions, salt and sour cream to taste. Pour the prepared pancakes with sauce.

Pancakes with meat

Lush spongy yeast pancake soaked in oil - old Russian dish, whose history begins with the popular celebration of Maslenitsa. The housewives kneaded the dough for pancakes 5–6 hours before baking, starting with yeast dough and gradually adding everything necessary ingredients. Pancakes can be made from different types of flour, making meat, vegetable, fish or fruit pancakes.

Ingredients:

• 400 ml warm milk (35-40°C)
• 300 g flour
• 1 egg
• 20–40 g fresh yeast
• 20 ml melted butter (can be replaced with vegetable oil) or lard
• 20 g sugar
• 1 tsp salt
• vegetable oil for frying

• 300-500 g fatty pork (neck)
• 1 large onion
• 1 tsp seasonings for frying meat (a mixture of ground peppers, ground coriander)
• salt - to taste

For submission:

• sour cream or butter

Pour flour into milk with dissolved salt, sugar and yeast mashed in it. Mix until smooth. Add egg, melted butter or fat, mix. Leave the dough for 1-2 hours in a warm place. Mix again at the end. Cut pork into cubes, peeled onion into thin strips. Add seasoning, salt. Punch down to release the juice from the onion. Pour a little pancake dough into a well-heated pan, greased with vegetable oil. Quickly top with pork and onions. Turn the pancake over, fry for 5-6 minutes until cooked through. Serve with butter or sour cream.

Pancakes with meat and cheese

Extremely hearty recipe pancakes with cheese is the recipe shown below. Such a dish can be served for breakfast at the family table, as well as taken with you for consumption during a lunch break at the place of work.

It takes only 20 minutes to prepare pancakes according to this recipe using the following ingredients:

• half a liter of milk;
• a quarter kilogram of flour;
• half a kilo minced meat assorted;
• large onion;
• three eggs;
• a quarter teaspoon of salt;
• a couple of tablespoons of vegetable oil;
• such an amount of butter;
• 300 grams of Dutch cheese.

Cooking:

1. To form a homogeneous thin dough, mix milk, eggs and vegetable oil with salt together.
2. Flour is introduced into the dishes in portions to prevent lumps.
3. For the filling of future pancakes, minced meat with finely chopped onion is fried in one saucepan for ten minutes.
4. Grind the cheese using a large grater.
5. All components are mixed in one container.
6. For each pancake, you will need a tablespoon of the finished filling.

Pancake toppings

Naturally, pancakes can be eaten "just like that." Put the pancake on a plate and top with sour cream, jam, salted fish, caviar ... yes, anything. And you can make pancakes with filling. This is convenient because pancakes can be baked the day before, wrap the filling in them, and in the morning it will only be necessary to warm them up. Toppings can be very diverse:

Meat filling

Pour boiling water over meat (beef or pork). Collect pop-up foam. Add salt, at the rate of ½ teaspoon per liter of water. Add an onion, you can in the husk, and coarsely chopped carrots and celery. Cook until done. Cool the meat, finely chop or pass through a meat grinder. Finely chop the onion and fry in butter (or a mixture of butter and vegetable oil) until transparent, add the meat. Fry, stirring for a minute. Add salt and pepper to taste. Further, I will not give exact proportions, because each housewife does everything to her taste, therefore, below are only ideas.

chicken filling

Boil the chicken breast, cool and pass through a meat grinder or finely chop with a knife. Fry the onion in butter, add chicken breast and crushed garlic, if there is one, then desire. Simmer for 5 minutes over low heat until the cream thickens. Add salt and pepper to taste. Remove garlic clove.

liver filling

chicken or beef liver clean from films, boil. Pass through a meat grinder. Finely chop the onion and carrot, fry in butter, add the liver. Finely chop the boiled eggs and add to the liver, salt and pepper to taste.

How to wrap stuffing in pancakes

The easiest way to serve pancakes with filling is to put the filling on the edge of the pancake and wrap it in a roll: each of us did this on our own plate. And you can try a little and make envelopes or bags.

Envelopes

1. Put a tablespoon of the filling on the edge of the pancake closer to you.
2. Fold the short edge away from you.
3. Fold up the side edges.
4. Turn the pancake with the filling away from you onto the free part. This is faster than throwing a free edge over the filling. In addition, this way the envelope will press the valve, which means that the pancake will not turn around.

pouches

For savory pancakes, for their "strings", you can use onion arrows, parsley or dill stalks. To make them stronger and more elastic, scald them with boiling water. Another interesting option is smoked rennet cheese, which is sold in the form of braids. If you do not want to bother with ties, then you can use drying or a slice of an apple from which the core has been removed to fix the bag.

Bon appetit and pleasure from stuffed little “suns”, which, by their originality and taste, can easily overtake any other foreign product!

Have a great mood and all the best!

For stuffing, I prepared the most simple pancakes, universal, thin, which do not tear and are suitable for absolutely any filling, both sweet and meat. Well, since pancakes with sweet stuffing we ate in the summer, for the winter I saved a more high-calorie option - pancakes with meat, the recipe with a photo step by step consists of several cooking steps. First, I will show how the filling for empanadas is prepared so that it does not crumble. Then I bake pancakes. Stuffed and fried in oil in a skillet. Pancakes are very tasty, golden ruddy, with a tender, juicy filling. Get ready, friends!

You can add to the recipe for pancakes with meat boiled eggs, boiled rice or fried vegetables, mixed with minced meat. These options are useful if the portion needs to be made large, and boiled meat is not enough.

Ingredients

To make stuffed pancakes with meat you will need:

Pancake dough

• warm milk - 250 ml;
• egg - 1 pc;
• flour - 120 g;
• sugar - 1 tbsp. l;
• salt - 2 pinches;
• sunflower oil - 2 tbsp. l.

• boiled meat (I have beef) - 500-600 g;
• onion - 3 heads;
• sunflower oil - 4 tbsp. l;
• finely ground black pepper - 1 tsp;
• salt - to taste;
• thick sour cream or mayonnaise, cream sauce- 2-3 tbsp. l.

How to cook pancakes with meat. Recipe

For the filling, I had boiled beef. You can take not very fatty pork or make mixed minced meat. I boiled the meat in advance, but did not take it out of the broth so that it remained juicy.

Advice.To speed up the process, it is convenient to use a pressure cooker or cut the meat into small pieces, so it will cook faster.

The cooled meat was cut into smaller pieces, twisted through a meat grinder once. I used a regular grate, not a small one.

I put a lot of onions, about a ratio of one to two. It gives minced meat not only taste, but also juiciness. Dry minced meat will spill out of pancakes; eating such pancakes is very inconvenient. And when the filling is juicy, it stays inside. Cut three onions into cubes.

Heat oil in a frying pan, add onion. Sauteed on a very quiet fire until soft. The onion was not fried, but softened so that it did not dry out. You can bring to a light blush or leave transparent. The main thing is that the taste does not change, browned onions are sweetish, without bitterness.

I shifted the onion along with the oil to the minced meat, added ground pepper and salted. All to taste.

Stirred. Although there was a lot of fried onion, the minced meat did not become viscous and the taste was, as it were, separate - meat separately, onion separately. To achieve the desired consistency and improve the taste, you will need sour cream, mayonnaise or a thick creamy sauce. I added thick sour cream and mixed well.

The filling for pancakes with meat has become tender, juicy and no longer crumbles. Sour cream is not felt at all. If you are embarrassed by the addition of sour cream, replace it with mayonnaise or cook a sauce from butter, flour and low-fat cream or milk. Well, the filling of boiled meat for pancakes is ready, now I will show you how to bake pancakes.

Dough for empanadas can be made with milk, fermented milk products, whey or water. Various recipes you can look at section "Pancakes" . I cooked pancakes in milk for stuffing simple recipe. Break one egg into a deep bowl, add salt and sugar.

Beat until smooth with light foam. Whipping is more convenient with a mixer, but you can also use a hand whisk.

He poured half a glass of slightly warmed milk, beat until the products were combined and the sugar was dissolved.

Sift the flour into a bowl, all at once. The peculiarity of this pancake recipe is that at first the dough is made thick, and then diluted with the rest of the milk to the desired consistency. As a result, we have a smooth dough without lumps, from which wonderful thin pancakes are obtained.

I first mixed the flour with a spoon so that it does not scatter when whipping. Then, using a mixer, I made a thick dough without lumps. Whisking constantly, pour in the rest of the milk.

Add sunflower oil and stir. The dough will be the consistency of low-fat kefir. Checking the density is very simple: pouring from a spoon, it leaves a hole on the surface. If folds form, then it is thick and must be diluted with milk or water. Leave for ten minutes, then whisk vigorously to form more bubbles.

I heat the pan, grease with a piece of lard. I scoop up the dough, pour it over the edge of the pan. Shaking the pan, I disperse the dough over the entire surface with a thin layer. I bake pancakes on medium heat. As soon as the bottom is browned, I turn it over.

I do not fry the second side, I leave it light. After a few seconds, I remove the pancake, pour the next portion, and so on until everyone is ready. If you do not plan to fry pancakes with meat after stuffing, fry pancakes as usual on both sides.

I put the pancake with the light side on a plate, ruddy up. Spread 1.5-2 teaspoons of meat filling.

I cover the filling first with the free side, then wrap the edges and roll to make a roll.

After stuffing the pancakes, I heat the oil in a frying pan. I lay it seam down, leaving a little space between the blanks.

I fry the meat pancakes over medium heat for a few seconds on each side until a uniform golden brown.

After frying, I do not cover the pancakes; with a crispy crust, they seem to me tastier.

They turned out satisfying, the most delicious pancakes with meat: they have a lot juicy stuffing, crispy on top, soft and tender inside. You can add any vegetables, a light salad or make a sauce of sour cream with garlic and herbs. Bon appetit, cook to your health! Your Plushkin.

You can watch one of the versions of the recipe in video format

Hello! On the agenda pancakes? So let's treat ourselves and bake delicious, very juicy and tender pancakes with meat! And at the same time I'll tell you how to cook stuffing that literally melts in your mouth.

Pancakes with meat. My version

In a special presentation pancakes with meat dont need. And yet I will briefly describe my option.
The highlight of pancakes is a juicy, tender and at the same time non-disintegrating filling. This structure is achieved by one secret trick. I once learned it from the eminent culinary specialist I. Lazerson. Now I am happy to share with you.
Even dryish beef is suitable for the filling. I'm not talking about pork or poultry meat. But if we talk about preferences, then the most delicious pancakes are obtained with beef meat. But this, as for me. And you already choose the main product according to your desires and capabilities. Today, for example, I had a pork loin. Pancakes are good with her too.
The meat for the filling is not boiled. And stewed in a frying pan with onions. Yes, even in the sauce. From what the finished product becomes much tastier.
Pancakes can be cooked with milk, kefir, and yeast. In a word, you can use your favorite pancake dough recipe. I like the milk version the most, I use it most often.
I advise you to build the workflow like this
1. Prepare the filling in a pan. Set aside to cool.
2. At this time, hammer in the pancake dough. Leave him to rest.
3. Twist the cooled filling in a meat grinder.
4. Fry pancakes and simultaneously roll them with meat stuffing.

On this principle, I will begin to describe the recipe.

How to cook juicy and tender meat filling for pancakes. Recipe with photo

So, for your attention - filling for pancakes melting in your mouth.

What products need to be prepared

· Pork (pulp) - 1 kg.
· Onions - 4 medium pcs.
· Flour - 1.5 tbsp.
· Butter - 20 - 30 gr.
· Sunflower oil - ml. thirty
· A mixture of peppercorns - 1 tsp (you can also use fresh ground pepper)
· Ground nutmeg - 0.5 tsp and salt to taste.

I repeat that you can choose any meat.

How to prepare stuffing

1. Meat cut into pieces. You don't need to grind hard. Cut so that it would be convenient to pass it through a meat grinder.

2. Onion cut into cubes or strips. Size does not play a role here. Onions will also be passed through a meat grinder.

3. warmed up with sunflower oil frying pan send onions. Reduce heat and sauté lightly until translucent and fragrant.

4. Place the meat on the onion pillow. Hold like this for 1-2 minutes. Then mix and fry everything together for min. 5. On the onion pillow, the meat will be prepared for the thermal process, it will not burn. And at the same time it will be fed with onion delights.

5. Grind the peppercorns in a mortar.
6 . Salt the meat, pepper. It is not necessary to bring it to readiness at this stage. The main thing is that it would grab. Changed color.
7. Add flour, mix. Fry for another min. 1-2. The addition of this ingredient is the main secret of the non-disintegrating filling.

8 . Pour ml. 70-80 water. Mix.

9. Add butter, ground nutmeg, mix. Salt if desired.

10 . Simmer min. 10-15. Our task is to get a kind of goulash in sauce. And this sauce will make our pancakes very juicy.
11 . Turn off the fire, cool the meat a little.
12. Pass through the meat grinder the entire contents of the pan. And meat, and onions, and watery sauce. Be sure to taste, add salt and pepper if not enough.

The filling is ready. I will only add that this time I chopped the meat in a food processor. If you use a meat grinder, then the pieces of meat will be slightly larger. But thanks to the sauce, the filling will also turn out to be very juicy and tender.

Thin pancakes with milk

Do you have a favorite pancake recipe? I dare to offer mine. Pancakes I get thin, elastic.

Ingredients

♦ Milk 900 ml.

♦ Flour 220 gr.

♦ Eggs 5 - 6 (if small, then you can lay 7 pieces)

♦ Vegetable oils 2 - 3 tbsp.

♦ Sugar 3 tbsp. without a slide

♦ Salts 1 tsp. without a slide.

Cooking pancakes with meat

1. Mix all ingredients for the pancake batter in a bowl. Beat with a mixer until smooth. The dough should be liquid, like heavy cream.