Pancakes with meat - proven recipes. How to properly and tasty cook pancakes with meat.

What meat to use for filling

The filling can be prepared from various types of meat:

• Chicken makes it very tender and dietary. Such pancakes with meat can be given even to children.
• The pork filling turns out to be quite heavy, so this meat is often combined with a small amount of beef.
• Beef is one of the frequently used filling options. As a rule, already boiled meat is used to prepare it. To prevent the meat from becoming too dry, you can add a small amount of lard or meat broth to it.
• Poultry meat - this option is suitable for those who care about their health and figure.

The list of possible options does not end there. The fact is that you can use any edible meat to prepare the filling. In addition, you can use a combination of its different types. This will give the pancakes a piquant taste, and the filling itself will become juicier and softer.

Other possible preparation and filling options

Each housewife, of course, has her own secrets. There are several dozen recipes for pancake dough alone. In addition to the above option, tasty and light pancakes are made from choux pastry, as well as dough based on carbonated mineral water. You can make wonderful pancakes with kefir. And such products also do not burn or break.

What can we say about the fillings that are wrapped in these pancakes! There are a great variety of meat options:

• you can stuff pancakes with mushrooms and meat;
• can be filled with chicken, cheese and pineapples;
• minced pork is in no way inferior to beef, especially if you add a little rice to it;
• You can also add various vegetables or canned corn to the minced chicken - it will turn out very good.

In addition, you can treat yourself to other options for this miracle of Slavic cuisine:

• classic pancakes with cottage cheese will leave few people indifferent;
• pancakes with apples are a very simple, but no less delicious dessert;
• The kids' favorites are usually pancakes with bananas, seasoned with syrup or melted chocolate;
• Pancakes with caviar are quite suitable for a festive table; they will more than replace the usual sandwiches.

At the same time, ready-made homemade pancakes can not only be fried, but also stewed in the oven, due to this they will turn out more tender and softer, and are called a little differently - nalistniki.
Do you like pancakes with meat? What recipe do you use for your pancake dough? Did you manage to bake pancakes according to our recipe? How easy was it to stuff the dish? Share your comments, experiences and ideas for improving this culinary delight in the comments, it is interesting and useful for anyone who wants to learn how to cook amazing pancakes or is looking for new ideas for fillings!

How to prepare the filling

To quickly make pancakes, use boiled meat. To prepare the meat filling, carry out the following steps:

1. The meat is finely ground in a meat grinder.
2. Finely chopped onions and grated carrots are fried in vegetable oil.
3. Add boiled meat to the onions and carrots, salt and pepper. Fry for 5 minutes.

You can also use raw minced meat to prepare the filling. It is added to the onions and carrots and simmered over low heat for 15 minutes.

Traditional recipe for pancakes with meat

These are pancakes with meat made with milk, which turn out very tasty and juicy. They can be served as a second course or as a kind of dessert for tea.

Ingredients for the dough:

• 1 liter of warm milk.
• 3 eggs.
• 0.5 tbsp. l soda.
• 1 tsp sugar.
• 1 tsp salt.
• 2.5 cups flour.

Filling ingredients:

• 230 g minced meat.
• 1 medium sized onion.
• 1 carrot.
• 2 tbsp. l. vegetable oil.
• 1 whisper of ground black pepper.
• 1 whisper of cumin.
• 0.5 glasses of water.
• 1 egg.
• 1 tsp butter.

Preparation:

1. Beat three eggs until foamy and add to warm milk. Then add salt, sugar and soda.
2. The flour is sifted and added to the egg-milk mixture. Beat with a mixer.
3. Pour the specified amount of vegetable oil into the dough and beat again.
4. To saturate the dough with oxygen, put it in a ladle, lift it and pour it back. Similar actions are repeated several times.
5. The dough is left to rest for 15 minutes.
6. At this time, prepare the filling. Finely chop onions and carrots and then fry them in vegetable oil. After this, add minced meat, spices and fry everything well for 10–15 minutes.
7. After the filling has cooled slightly, you need to add one pre-beaten egg to it, which will give it softness and juiciness. Butter is also added. After this, the filling should be simmered again for 5 minutes.
8. Now you can start frying pancakes in a preheated frying pan. Pancakes are fried in vegetable oil until golden brown, and then stuffed with meat filling. Bon appetit!

Step by step process

These pancakes are prepared in almost the same way as traditional flatbreads with minced meat. But there are still some differences. First of all, let the meat cook. Add a little salt and bay leaf to the broth. Cool the finished meat and pass through a meat grinder. Prepare the vegetables: wash and peel them. Cut the onion into small cubes and grate the carrots. Fry them in vegetable oil. Add the chopped mushrooms to the frying pan as well. Fry all ingredients until fully cooked. Mix the chopped meat with cooked vegetables, add salt and pepper to the mixture to your taste. For juiciness, add a little broth here.

Now start making pancakes. Using a mixer, beat milk, eggs, sugar and a pinch of salt. From the prepared dough, bake pancakes as usual. Then wrap the minced meat in them and roll them into tubes. To make your appetizer as juicy and tender as possible, place it in the oven for 5 minutes. You can decorate the prepared dish using sprigs of herbs, sour cream and other sauces. They will help you decorate photos of empanadas.

Pancakes with chicken and mushrooms

The recipe for this dish is simple and easy. It turns out incredibly tasty. Therefore, pancakes with chicken and mushrooms can be safely served both on a regular and holiday table.

Ingredients for the dough:

• 1.5 cups flour.
• 2.5 tbsp. l. Sahara.
• 3 eggs.
• 3 glasses of warm milk.
• 1 tsp. salt.
• 2 tbsp. l. vegetable oil.

Filling ingredients:

• 400 g mushrooms.
• 300 g chicken fillet.
• 1 medium onion, spices.

Preparation:

1. Beat the eggs until foamy and add salt and sugar to them.
2. Heat the milk until warm, and then pour the beaten eggs into it in a thin stream. In this case, it is necessary to stir constantly so that the eggs do not curl, otherwise the dough will be spoiled.
3. Then add flour sifted on a fine strainer. Everything is mixed so that not a single lump remains.
4. At the end, add vegetable oil. The dough is ready!
5. While the dough is resting, you can prepare the filling. First, the chicken fillet is washed well and passed through a meat grinder. Separately, fry the onion in a frying pan, then add the resulting minced chicken and finely chopped mushrooms to it. Salt and pepper the filling, then cover it with a lid and simmer for 20 minutes.
6. While the filling is being prepared, you can proceed to frying the pancakes. Pancakes are fried on both sides for 2-3 minutes until golden brown. Then they are removed from the frying pan, greased with butter and stuffed with hot filling.
7. Bon appetit!

Milk pancakes with pork and boiled egg

I prefer dough mixed with milk. It can be started in a simple way or brewed with boiling water. We will knead without boiling water, using warm milk diluted with water.

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What ingredients will you need:

• 700 ml milk;
• 300 ml warm water;
• 2 tbsp. flour (approximately 320 g);
• 2 eggs;
• 4 tbsp. l. vegetable oil;
• 2 tbsp. l sugar;
• 0.5 tsp. salt;
• 0.5 tsp. soda;

Step 1. Eggs and milk should be warm. You can even warm the milk a little on the stove. Mix sugar and salt, break the eggs and stir the mixture with a whisk. Pour in warm milk. If we also work with the whisk, we will get a bubbly mixture.

Step 2. Add flour in small portions and make the dough. I decided to change the whisk to a mixer, since the mass will be thick and mixing it with a whisk will be problematic. You can just take a spoon or a paddle.

Step 3. Extinguish the soda with boiling water, stir it in warm water. Dilute the dough with water until it reaches a liquid consistency. Add vegetable oil. You can start baking pancakes.

Step 4. Before the first pour, do not forget to lubricate the pan with oil.

We bake thin flat cakes, browning them on both sides.

The reaction of water with soda causes a large formation of gases. There are a lot of air bubbles in the dough. If you think the dough is too thick, add 2-3 tablespoons of water. The pancakes are ready, you can stuff them.

Ingredients for the dough:

• 250 gr. wheat flour
• 0.5 liters of milk
• 2 eggs
• 30-50 gr. Sahara
• 100 ml vegetable oil
• salt to taste

For filling:

• 400 gr. boiled beef
• milk or 10% cream - by eye
• 2 onions
• 1 carrot
• 80 gr. butter
• salt and pepper - to taste

Lightly fry the onions and carrots in a frying pan with vegetable oil.

Grind pieces of boiled meat in a meat grinder.

Add minced meat and salt and pepper to taste to the fried vegetables, mix and simmer over medium heat for 5-7 minutes.

Beat raw eggs with salt and sugar. Add a little flour and mix.

Pour milk and vegetable oil into the dough, add the remaining flour, mix everything thoroughly to a creamy consistency.

Pour a little dough into a hot frying pan and spread it over the entire surface with quick circular movements. Bake each pancake on both sides over medium heat.

Using a tablespoon, spread the meat filling and carefully wrap it into a pancake. Repeat this until the minced meat is finished. Bon appetit!

Prepare:

• Thin pancakes
• Minced meat – 400 gr.
• Grated carrots – 1 pc.
• Onion – 1 pc.
• Eggs – 6 pcs.
• Salt and favorite seasonings - to taste

We bake pancakes according to our favorite recipe.

Add salt and seasonings to taste to the minced meat, mix and fry over medium heat. Chop the onion and fry it in another frying pan.

Add carrots to the onions and fry the vegetables, stirring continuously, for another 5 minutes.

Combine the minced meat with the fried vegetables, mix thoroughly and simmer over low heat for another 5 minutes.

Boil the eggs, grate them and add them to our meat filling. We wrap it in each pancake. Done, bon appetit!

In the villages they used to add a lot of first green onions in the spring. Then this dish turned out to be not only tasty, but also healthy, because onions are the best remedy for vitamin deficiency. But since it’s winter now, you can exclude green onions from the recipe, or replace them with onions.

We will need:

• pork – 500 gr
• milk – 1.5 cups
• flour – 1 cup
• raw egg – 3 pcs
• boiled egg – 2 pcs
• sugar – 1 tbsp. spoon
• baking powder – 1 teaspoon
• sunflower oil – 3 tbsp. spoons 2 tbsp. spoons
• salt, pepper - to taste

1. Carefully break fresh eggs into a large deep bowl, being careful not to leave small shell fragments. Pour in the milk and beat well until foam appears.

2. Combine flour with sugar, baking powder and a pinch of salt. Stir and add in portions to the milk-egg mixture, stirring constantly so that no lumps form.

3. Pour in sunflower oil (3 tbsp) and beat until smooth. It should be a liquid dough.

4. Pour a portion of dough into the frying pan and fry on a hot surface on both sides. Bake all the products in this way and let them cool slightly.

5. Rinse the pork well, remove excess veins and grind the meat in a meat grinder.

6. Chop the onion into small cubes. Fry it in a well-heated frying pan until translucent, where first add 2 tablespoons of oil.

7. Then put the prepared minced pork into the frying pan and fry until cooked for 10 - 15 minutes.

8. Cut the boiled eggs into cubes, or crumble them with a special egg cutter with a cross-section in the form of cubes. Add to the fried minced meat.

9. Add salt, add fresh ground allspice to taste, and mix all ingredients until smooth. In this case, the egg should be evenly distributed throughout the minced meat.

10. Spoon some of the filling onto the prepared piece and roll it into an envelope in the form of a sealed tube.

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11. Arrange the stuffed rosy rolls beautifully and serve. You can sprinkle a little with herbs or decorate at your discretion.

Simple, tasty and very appetizing!

But we also have very tasty traditional food! What if we gave a juicy answer to the Japanese delicacy and made amazing breaded triangles of pancakes stuffed with meat and mushrooms? Believe me, after this snack you won’t even want to try any sushi or rolls again. And you will become true adherents of Russian cuisine!

We will need:

• ready-made thin pancakes – 10 – 15 pieces
• fresh meat – 350 gr
• mushrooms – 300 gr
• chicken egg – 3 pcs
• sunflower oil – 1.5 cups
• flour – 100 gr
• onion – 1 pc.
• breadcrumbs – 100 g
• dill, salt, spices - to taste

1. Rinse a piece of meat thoroughly and boil until fully cooked in salted water. Pieces of carrots, onions, bay leaves and a couple of allspice peas will give it a special aroma. Onions and carrots can be added 30 minutes before the end of cooking. And all the spices 5 - 7 minutes before they are ready.

But if you don’t like additional flavorings, then the meat can be boiled without adding any vegetables or spices.

2. Grind the mushrooms and onions in a convenient way. First, fry the onion in a heated frying pan, and then, when it acquires a slightly golden hue, add the sliced ​​mushrooms. Stirring occasionally, allow excess moisture from the mushrooms to evaporate and bring them to a state of complete readiness.

3. Pass the cooled boiled meat through a meat grinder, or use a blender to grind.

4. Grind fresh dill and combine it with meat and fried mushrooms. Season with your favorite spices and salt, mix well. To make the minced meat juicy, you can pour a couple of spoons of broth into the resulting mixture and mix again.

5. Fold the finished products into a pile and cut them in half.

6. Place a juicy filling on one edge of each half-sun with a spoon and then roll it into triangles.

7. Place flour and breading into separate plates. In a deep bowl, beat the eggs with a whisk or fork, adding a little salt to them.

8. Next, dip the triangles in flour, then in whipped lezon and crumbled croutons. If you like thick breading, you can place the dough in eggs and breadcrumbs again to form a second layer.

9. Heat sunflower oil in a saucepan and, being careful not to burn yourself, fry the breaded triangles in it, as if in deep fat. Remove with a slotted spoon onto a kitchen paper towel as soon as the breading has acquired a beautiful golden hue.

10. Amazingly delicious breaded triangles are best served warm so as not to burn.

And if you don’t really like heavily fried foods, then pay attention to the following recipe.

Pancakes with pork

These are delicious and nutritious pancakes with pork meat. They can be served for lunch as a complete second course.

Ingredients for the dough:

• 1 cup flour.
• 1 tsp. Sahara.
• 2 glass of warm milk.
• 2 eggs.
• 2 tbsp. l. vegetable oil.
• 1 pinch of salt.

Filling ingredients:

• 300 g pork tenderloin.
• 1 medium onion.
• 0.5 tbsp. milk.
• 1 tbsp. l. vegetable oil.
• 2 tbsp. l butter.
• 1 bunch of greens (parsley and dill).
• salt to taste.

Preparation:

1. The pork tenderloin is cut into pieces, placed in salted water and boiled for 45–50 minutes.
2. At this time, prepare the dough. Beat eggs with sugar and salt with a mixer, and then add them to milk preheated to +25 ° C.
3. The flour is sifted and added in small portions to the egg-milk mixture. Beat with a mixer until the last lump disappears.
4. At the end, add vegetable oil and mix again. The dough is ready!
5. Boiled pork is passed through a meat grinder and milk is added to it to make the meat soft. Onions are fried in vegetable oil and then meat is added to it. Salt and pepper. You can also add your favorite spices.
6. Once the filling and dough are completely ready, you can proceed to frying the pancakes.
7. The pancakes are fried on both sides until golden brown, and then greased with butter and stuffed with previously prepared minced meat.
8. The greens are finely chopped and mixed with sour cream. Drizzle over the top of the pancakes.
9. Pancakes stuffed with meat are ready!

The best dough recipe for thin pancakes

pancake dough:

• eggs - 2 pcs.
• milk - 650 ml
• flour - 280 g
• salt - 1/2 tsp.
• sugar - 1 tsp.

For filling:

• beef pulp - 1000 g
• onions - 3 pcs.
• vegetable oil - 100 g
• ground black pepper - 1 tsp.

The main nuance in the process of preparing filled pancakes is the density and elasticity of the dough, which allows you to carefully wrap and preserve the taste and properties of the minced meat.

Ingredients:

• flour - 200 g
• egg - 2 pcs.
• milk - 500 ml
• granulated sugar - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt - a pinch

In a bowl, grind raw eggs with sugar and salt, then pour milk into this mixture, stirring constantly.

Sift the flour, maybe 2-3 times. We clean it from various lumps and enrich it with oxygen. Pour small portions into the egg-milk mixture and stir thoroughly until smooth.

At this stage, it is important to control the consistency of the dough; you should make it a little thinner, because during the “rest” it will thicken a little. If this happens, you can add a little cooled boiled water and bring to the desired thickness.

Add vegetable oil. Knead the dough, it should be homogeneous, if there are any lumps, get rid of them using a sieve. Let it brew for 30 minutes.

Pour the liquid unleavened dough with a measuring scoop into the middle of a very hot frying pan. When the pancake is well baked on one side, you don’t have to turn it over, because we will still fry it in a frying pan along with the filling.

1. The simplest option is boiled meat, minced and mixed with fried onions. The minced meat will be crumbly and dry.

It can be made juicier by adding strong broth or cream or butter. To enhance the taste, add garlic, ground black and red pepper, chopped dill, cilantro - it all depends on your preferences and recipe.

2. We wash the meat pulp, leave small streaks of fat, and cut it into the size of a walnut. Fry in a small amount of vegetable oil until lightly browned.

Transfer to a saucepan, pour boiling water up to the level of the meat, add salt, peppercorns, bay leaf and simmer under a closed lid until cooked for 1-1.5 hours. Strain the resulting broth into a separate bowl. If necessary, it can be used to make sauce.

Pass the finished meat through a meat grinder and mix with fried onions. If the minced meat is not juicy enough, add broth and a piece of butter.

3. Pass the raw pulp through a meat grinder, fry on a baking sheet in the oven or in a frying pan until soft. At this stage it is very important not to dry out the minced meat.

To make the minced meat juicy, prepare a simple white sauce. Fry finely chopped onions, mix with flour, add a glass of meat broth (milk, cream) and stirring, cook for 5-8 minutes. Combine the finished sauce with the minced meat, salt and pepper to taste.

We will prepare French white sauce from high-calorie foods: butter, wheat flour, cream, nutmeg and salt. The most important thing in preparing this recipe is maintaining the proportions. Minced meat mixed with bechamel sauce turns out juicy and “connected”, and the filling will not crumble when wrapped.

Ingredients:

• 100 g butter
• 1 cup wheat flour
• 2 cups cream
• nutmeg, salt

Preparation:

• Place the butter and flour in a saucepan and grind until smooth.
• Lightly fry, slowly add cream (milk) and, stirring constantly, cook until the consistency of thick sour cream.
• Add nutmeg and salt.

• A stack of ready-made pancakes is already ready. When baking, one side always turns out to be more fried; it is on this side that we place the prepared filling.
• We bend the edges and then wrap it in an envelope. Place seam side down and fry in a frying pan in a mixture of butter and vegetable oil until golden crisp.

for test:

• 3 eggs
• 280 g flour
• 1 tbsp. l. Sahara
• 1 tsp. salt
• 500 ml milk
• 200 ml hot water
• 3 tbsp. l. vegetable oil

For filling:

• 300 g prepared minced meat
• 100 g hard cheese
• 1 small bunch of cilantro

for test:

• 500 g flour
• 4 glasses of milk
• 4 eggs
• 2 tbsp. l. butter
• salt to taste

For filling:

• 500 g beef
• 300 g rice
• 50 ml beef broth
• 20 g butter
• 40 g onions
• 100 g bechamel sauce
• 30 g parsley
• ground pepper and salt to taste

Preparation:

• Grind the yolks and mix with a glass of milk, add sugar and salt.
• Stirring constantly, add flour in parts.
• Heat the butter in a water bath and pour it into the dough, knead well.
• Pour in the remaining milk gradually, achieving the desired consistency.
• Beat the egg whites until foamy and add to the dough, leaving to rest for at least 30 minutes.
• Pour the batter into the middle of a hot frying pan and bake the thinnest pancakes possible.

• Boil the rice in salted water until tender.
• We pass the beef through a meat grinder, put it in a frying pan with onions, and fry it in butter.
• Add broth, salt and ground pepper. Cool the filling a little, mix with rice and wrap in “suns”. Place on a baking sheet and sprinkle generously with grated cheese.
• Pancakes baked in the oven at 180 degrees, rosy and filling, will be ready within 10-15 minutes.
• Serve hot, garnished with herbs and sprinkled with bechamel sauce.

Such flour products can be prepared in reserve and frozen in the freezer. If necessary, quickly reheat in the microwave for breakfast.

According to this recipe, we will prepare minced meat with mushrooms with the addition of two types of meat. This cooking method guarantees a juicy filling with an unusual taste.

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Ingredients:

• 200 g duck
• 200 g chicken
• 400 g champignons
• 50 g butter
• 50 g flour
• 200 ml low-fat cream
• 50 g onion
• salt to taste

Preparation:

1. Pass the meat through a meat grinder, mix with ground pepper, salt and fry until cooked.
2. In another frying pan, saute the onions in butter until translucent, add chopped champignons, add salt and fry until the moisture evaporates.
3. Combine the contents of two frying pans. Add cream and butter.
4. Add flour, mix everything together and fry until the minced meat thickens.

For filling:

• 2 eggs
• 500 g beef liver
• 30 g butter
• 2 cloves garlic
• bunch of green onions
• freshly ground black pepper
• salt to taste

for test:

• 1 liter of milk
• 500 g wheat flour
• 5 eggs
• 25 g refined vegetable oil (butter)
• salt to taste
• sparkling water

From this amount of products you will get 2 liters of dough.

Preparation:

1. Let's start with eggs. Boil hard-boiled, peel and finely chop.
2. Next, we free the liver from the films and cut it into pieces measuring 1 x 4 cm.
3. Peel the garlic cloves and crush them with the flat side of a knife. Sauté in a frying pan in butter.
4. Place the chopped liver and fry for 5-8 minutes. Let it sit under the lid.
5. We take it out and run it through a large mesh meat grinder twice. The smaller it turns out, the more tender the filling will be.
6. Finely chop the green onions and lightly fry them in the juice that remains in the pan.
7. Combine minced liver, green onions and eggs. Salt, pepper and mix well. The filling is ready.
8. Prepare yeast-free dough with milk.
9. Beat eggs, add salt.
10. Pour in milk at room temperature.
11. Sift the flour twice through a fine sieve.
12. Pour the resulting mixture into the flour.
13. Stir and add melted butter. You can use vegetable oil, but the first option is tastier.
14. Knead well and leave the dough for about 2 hours at room temperature, under cling film.
15. Before baking pancakes, dilute the dough with sparkling water to the required consistency.
16. We bake and grease the finished “suns” with oil only along the edge, so that they do not crumble when we wrap the filling.
17. Place the filling on one half. We bend it on the right and left and wrap it with a tube.

You can lightly brown them in butter. Or you can submit it this way. The main thing is that they are hot, piping hot!

We wrap a thin, long sausage in ready-made thin wheat pancakes.

Fry in butter until crispy. Serve with pickles and tomatoes. The kids really like it.

This is the best recipe for serving snacks on the holiday table.

for pancakes:

• milk - 250 ml.
• boiled water - 250 ml.
• flour - 6 tbsp. l. with top
• eggs - 2 pcs.
• granulated sugar - 1 tbsp. l.
• salt - 1/2 tsp.
• sunflower oil - 2 tbsp. l.

for minced meat:

• minced pork - 500 g
• onions - 1 pc.
• braid cheese - 40 g
• medium fat milk - 250 ml
• water – 250 ml
• eggs - 2 pcs.
• spices - thyme, nutmeg, pepper

Two ways to bake pancakes in the oven.

• Place the stuffed pancakes in a greased glass ovenproof dish.
• Lubricate with sour cream, pour a layer of grated cheese on top.
• Place in the oven, heated to 180 degrees for 10-15 minutes, until golden brown and the cheese melts.
• A large baked pancake, unlike simple ones, is baked in the oven directly on a large rectangular baking sheet.

• To prevent it from sticking, line a baking sheet with baking paper and grease with oil. Pour the batter into the middle and distribute evenly over the entire surface.

• The flour product will bubble during baking. Poke the bubbles with a fork and let sit until fully cooked.
• Cut the finished product into pancakes of the desired size (they will be square) and stuff them with minced meat, wrapping them as usual.
• Can also be used without filling as a side dish for stewed venison, sausages, fried mushrooms, smoked salmon.

• An interesting option is to roll the pancake into a roll. To do this, first grease it with butter and spread the meat filling over the entire surface. Then cut into small rolls and serve.

Pancakes with meat and rice

Pancakes with rice mixed with minced meat are a great option for a Sunday lunch with the family.

Ingredients for the dough:

• 0.5 liters of milk.
• 0.5 liters of water.
• 1 tsp. Sahara.
• 1 tsp. salt.
• 12 tbsp. l flour.
• 4 tbsp. l. vegetable oil.

Ingredients for minced meat:

• 500 g of meat (pork or beef).
• 120 g rice.
• 1 onion.
• Pepper and salt to taste.
• Vegetable oil for frying.

Preparation:

• To make pancakes with meat, you must first make the filling. To do this, boil the rice, drain the water and wash it.
• The meat is passed through a meat grinder and spices are added to it.
• Finely chop the onion and fry in vegetable oil until golden brown. Add meat to it and simmer for 20 minutes. After this, mix the prepared minced meat with rice. The filling is ready!
• Now you can proceed to preparing the dough. To do this, beat eggs with sugar and salt.
• Milk and water are mixed and heated until warm. Pour beaten eggs into the resulting liquid in a thin stream, stirring well.
• The flour is sifted and added in small portions to the dough. At the end, add vegetable oil.
• Fry pancakes in vegetable oil on both sides (2-3 minutes on each side). Then they are greased with butter and stuffed.
• Meat pancakes are ready. Bon appetit!

Ingredients

What is it served with?

Let's look at what to serve pancakes with meat with:

• With melted butter poured on top.
• Sour cream and kefir sauce mixed with finely chopped herbs.
• Soy sauce.
• Sour cream.

• Natural sour yogurt. This option is perfect for girls who watch their figure and count how many calories they ate during lunch.
• Cream with grated hard cheese.
• Bechamel sauce.
• Hollandaise sauce.
• Mayonnaise.

Pancakes with meat filling can be served for breakfast, lunch or dinner. They go well with hot tea, a glass of milk or kefir.

Useful tips

• If the minced meat turns out to be quite dry, add a small amount of broth to it. Mix everything and heat it in a hot frying pan for a couple of minutes. In addition, butter or plain boiled water will make the filling more juicy.
• If you add rice to the minced meat, choose round varieties of this cereal, which cook faster.
• Pickled cucumbers will add a very piquant taste to minced meat.
• You can add hard cheese to the minced meat. It will give it an interesting taste and make it softer.
• Before frying pancakes, you need to add a small amount of vegetable oil to the frying pan and heat it well. In this case, the pancakes will not stick, and they can be easily turned over to the other side. In addition, you can also add a few tablespoons of vegetable oil to the dough itself so that it does not subsequently stick to the bottom of the pan.
• The dough must be distributed in a thin and even layer over the pan.
• It is recommended to use a cast iron frying pan for frying pancakes.

Even a beginner in the culinary arts can make pancakes with meat. The main thing is to have a great desire and follow the recipe. You can use absolutely any meat you like as a filling. You can also prepare minced meat, which will combine several types of meat. Additional ingredients will help give the filling a piquant taste: cheese, pickled cucumbers, mushrooms, legumes, rice, etc.

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Pancakes with meat filling: recipe from Yulia Vysotskaya

The recipe for meat pancakes from the famous culinary specialist Yulia Vysotskaya is as unusual as her other recipes. This dish is quite easy to prepare in your home kitchen, you just need to strictly follow all the steps of the process.

Components:

• Kefir – 600 ml;
• Soda - a pinch;
• Sugar – 200 ml;
• Flour – 2 cups;
• Boiling water – 200 ml;
• Eggs – 2 pcs.;
• Fresh beef – 450 g;
• Sea salt - to taste;
• Sunflower (regular) oil – for frying;
• Carrots – 1 pc.;
• Butter – 100 g.

Cooking time: hour.

Calorie content: 175 Kcal/100 g.

Drive the cooled eggs into the kefir and beat with a regular fork. Add baking soda and sea salt, after splitting, add crushed flour in batches. The structure will be quite viscous.

After that, add water and knead everything again. When the consistency becomes homogeneous, pour a ladle of dough and fry the pancakes in a frying pan. Place on the prepared dish and grease with butter. We make all the dough according to this scheme.

We eat the meat and cut it into small slices, peel the carrots. We pass the prepared products through an electric meat grinder. Pour oil into a saucepan and fry the resulting minced meat.

Place the pancake on a dry, flat surface, put the meat filling in the center, and roll it up like a roll.

Read how to cook an omelet in a slow cooker. Add vegetables, meat, mushrooms and other additives to the dish to make the omelet even tastier and more interesting.

Delicious stewed cabbage with mushrooms cooked in a slow cooker, this is one of the most traditional dishes in our diet. Read the recipes here.

Read how to prepare an exotic recipe with funchose. Recipes with photos and step-by-step recommendations.