Probably, every person prepares pancakes with meat for Maslenitsa, but few people know the history of this dish. Moreover, there is no unequivocal answer to the question of when and how pancakes appeared. They appeared around the 9th century AD. According to one version, pancakes originated when the ancient Slavic tribes learned to grind flour and made dough by adding water to it. According to another, pancakes originated from oatmeal jelly, which was forgotten in the oven, and it burned, turning into a cake.
In ancient times, it was pancakes that people treated and coaxed the spirits so that they would send them a good harvest and not starve them with bad weather and hunger. There is also a version that once pancakes were considered sacrificial bread, which were baked for the sun god. Perhaps for this reason they are round in shape. Initially, pancakes were made regularly, even laid out as a treat for wanderers passing by. But since the 19th century, they have become a symbol of the notorious Maslenitsa holiday, while their use at other times has been significantly reduced.
In Russia, baking pancakes was a whole ritual. The recipe was passed down from generation to generation, from hostess to hostess. The dough was kneaded late at night away from prying eyes, ideally next to a lake, river, or at least a well. Flour, as a rule, was used buckwheat, and pancakes were fried in an oven in a cast-iron pan on birch logs. Now almost no one has ovens left, and there is no need to keep the recipe secret, but the requirements for the pan have been preserved. It should be cast iron or at least iron, before baking it must be thoroughly calcined with salt and wiped with a dry cloth, and then greased with a drop of oil. So pancakes are the most delicious and ruddy.
And to make pancakes more satisfying and varied, you can use all kinds of fillings: cottage cheese, jam, meat, mushrooms, fish, caviar and much more. But it is meat that is considered one of the most versatile options for stuffing pancakes. Below is a small selection of very tasty recipes that meet any request. Choose any of them, cook empanadas for the spring holiday, and your guests will be delighted.
Pancakes according to this are prepared quite simply from a standard set of ingredients according to the 1/2/3 principle: 1 cup flour, 2 cups milk, 3 eggs. The amount of sugar is taken based on which pancakes you prefer. Be sure to use warm milk and vegetable oil - they add extra gluten to the dough, and baking pancakes becomes much easier. For minced meat, you can take any meat of your choice. Do not forget that pork will produce more fatty minced meat than beef, chicken or turkey. And, therefore, pancakes with meat will be more juicy. Meat can be replaced with any minced meat fried in a pan. But in this case, it is better to give preference to lean varieties, since fried minced meat (especially with the addition of oil) turns out to be more fatty.
Needed for the test:
- flour - 1 tbsp.;
- milk - 2 tbsp.;
- chicken egg - 3 pcs.;
- sugar - 2 tbsp. l.;
- salt - a pinch.
You will need for the filling:
- meat - 350 gr.;
- onion - 1 pc.
Stages of preparation.
1. First of all, boil the meat. Pour it with cold water, and salt literally 7-10 minutes before readiness.
2. Sift flour. Do not ignore this stage - this way you will enrich it with oxygen, which will positively affect the consistency of the finished dish. Pour salt and sugar into the flour and mix.
3. Gradually pour in warm milk, stirring the dough all the time so that there are no lumps. Then add the oil and mix everything again (do not forget - the oil should also be warm).
4. At the last stage, beat in 3 eggs and use a whisk or fork to achieve a uniform dough.
5. Pour the dough into the heated pan and, tilting it in all directions, carefully disperse the semi-liquid mass over the area of the dish. When the pancake is browned on one side, carefully pry it off with a spatula and quickly turn it over with your hands. Fry a little more on the other side.
6. When the pancakes are ready, you need to do the stuffing. Pass the meat through a meat grinder. Peel the onion and chop finely. If you do not want it to be noticeable, use a blender to grind.
7. Fry the onion in a pan, after dropping sunflower oil on it. When it turns golden, add minced meat to it and mix well.
8. Transfer the minced meat to a separate bowl and let cool. When it reaches a comfortable temperature, wrap it in pancakes. If desired, stuffed pancakes can be fried.
Serve alone or with sour cream and herbs.
Pancakes stuffed with meat and rice - a simple recipe
Pancakes with meat, prepared in this way, are unusually juicy and satisfying. If you are tired of classic pancakes with meat, you can always diversify the filling. For example, in this recipe, boiled rice is added. The main condition is not to overcook it: the rice should be well cooked, but whole and elastic and easily separated from each other, so it is better to choose proven cereals. Meat can also be chosen according to your taste. Pork, beef, chicken or turkey will do. But note: according to the recipe, minced meat is fried, which makes it a little more fat. If necessary, this step can be omitted: you just need to mix all the prepared ingredients together.
Needed for the test:
- flour - 350 gr.;
- milk - 1 liter;
- chicken egg - 2 pcs.;
- sugar - 1 tbsp. l.;
- sunflower oil - 2 tbsp. l.;
- salt - 0.5 tsp
You will need for the filling:
- meat - 300 gr.;
- onion - 1 pc.;
- rice - 0.5 tbsp.
Stages of preparation.
1. Cut the meat into small pieces and boil. It is placed in cold water. It is not necessary to salt the meat when cooking.
2. In another pot, boil the rice until tender. Make sure it doesn't get too hot. You can add a little salt if you wish, but this is not necessary, since then salt will be added to the meat and rice at the same time.
3. Set the meat and rice aside and let them cool.
4. In the meantime, start frying pancakes. Pour milk into the blender bowl, break eggs into it, pour salt with sugar and sifted flour. Mix all ingredients. If you don't have a blender, you can use a mixer. You can also knead the dough by hand, but then you need to mix everything after the introduction of each new product. Make sure there are no lumps in the dough. At the end, pour in 2 tablespoons of oil and stir again.
5. Pour the dough into the heated pan and, tilting it in all directions, carefully disperse the semi-liquid mass over the area of the dish. When the pancake is cooked on one side (it will take 40-50 seconds), gently pry it with a spatula or knife and quickly turn it over with your hands. On the other hand, the pancake should be fried for 10-15 seconds.
6. When all the pancakes are fried, take care of the filling. Peel the onion from the husk, cut into several pieces and scroll together with the meat in a meat grinder.
7. Mix rice with meat and onions and fry over low heat for no more than 5 minutes, stirring well. Don't forget to add salt while frying.
8. Transfer the filling to a bowl and let it cool. Wrap minced meat with rice in pancakes and fry on both sides in a pan.
In such a simple way, wonderful and very tasty pancakes with meat and rice are prepared. Bon appetit!
Pancakes with this filling are very juicy due to the liquid released from the mushrooms. The pancakes themselves are cooked on yeast dough, which makes them more porous and airy. For this reason, they better absorb the juice and aroma of the filling, due to which I get a very interesting rich taste. Preparing the dish is simple, especially since ready-made minced meat is already used for the filling. If necessary, you can adjust the taste by adding certain spices to pancakes with meat and mushrooms.
Needed for the test:
- flour - 800-100 gr.;
- milk - 1.5 l.;
- chicken egg - 4 pcs.;
- sugar - 3 tbsp. l.;
- salt - 1 tbsp. l.;
- vegetable oil - 5 tbsp. l.;
- dry yeast - 1 sachet;
- baking powder - a bag.
You will need for the filling:
- champignons - 250 gr.;
- onions - 2 pcs.;
- salt to taste;
- pepper to taste.
Stages of preparation.
1. Pour the milk into a large bowl or saucepan. Enter the eggs there, and then all the other ingredients for the dough, except for the yeast and flour. Thoroughly mix everything with a blender. If you plan to do the kneading by hand, then it is better to introduce the products one at a time, constantly stirring thoroughly. Milk is used at room temperature.
2. Then, while continuing to work with a mixer, carefully introduce a portion of the sifted flour in advance. Keep stirring. Then add yeast and mix again. Continue adding flour as you go. Adjust the amount yourself. The dough should be the consistency of liquid sour cream.
3. Cover the dough with a lid or a special film and let stand for about 40 minutes. While it is infused, prepare the filling. Peel the onion from the husk and chop finely.
4. Rinse the mushrooms, pat dry with paper towels and cut into large pieces.
5. Fry onion with minced meat with salt and pepper in one pan, mushrooms in the other. Mix everything. If necessary, add vegetable oil during frying.
6. While the filling is cooling, take care of the pancakes. During this time, it has risen slightly. Add some boiling water and mix well. Water is needed to make the pancakes thinner.
7. Pour a small amount of dough into a hot pan and, tilting it in all directions, gently spread the semi-liquid mass over the area of \u200b\u200bthe dish. When the pancake is done on one side, carefully pry it off the edge and flip it over. Fry for a few more seconds.
8. When the pancakes are ready, wrap the cooled stuffing in them.
Put the stuffed mushrooms in a baking dish. Put the butter in portions on top and send the pancakes with meat to the oven for a quarter of an hour to bake.
Meat pancakes according to this recipe are prepared very simply and from a small number of simple ingredients. Meat is used for the filling. It can be replaced with ready-made purchased minced meat if desired, or you can twist the still raw meat in a meat grinder. But if you want the filling to be juicy, it is better to boil the meat first, leave it in the broth until it cools completely, and only after that make minced meat out of it. Do not forget about sifting the flour: this way you saturate it with oxygen, and the empanadas will turn out to be more porous and airy.
Needed for the test:
- flour -1.5 st.;
- water - 1 tbsp.;
- milk - 1 tbsp.;
- chicken egg - 2 pcs.;
- sunflower oil - 1 glass;
- sugar - 1 tbsp. l.;
- salt - 0.5 tsp;
- butter for greasing pancakes.
You will need for the filling:
- meat - 450 gr.;
- chicken egg - 2 pcs.;
- onion - 1 pc.
Stages of preparation.
1. In the evening, boil the meat (preferably pork) and let it cool completely in the broth. So it absorbs moisture and turns out more juicy. Cut the cooled meat into pieces so that it is convenient to make minced meat. Don't forget to salt it 5-10 minutes before it's done.
2. Boil the eggs and let them cool.
3. Take a deep bowl where you will knead the dough. Pour water into it, then milk and sunflower oil. Next, add salt, sugar, flour, eggs.
4. Thoroughly mix everything with a mixer. If you are kneading the dough by hand, then mix everything after adding each ingredient.
5. Melt the butter in the microwave to brush the pancakes.
6. Pour the dough into a hot pan and, tilting it in all directions, carefully spread the semi-liquid mass over the area of \u200b\u200bthe dish. When the pancake is fried, carefully pick it up from the edge and immediately turn it over. Fry for a few more seconds.
7. Lubricate the finished pancake with melted butter in advance. When the pancakes are ready, chop the peeled onions and fry in a pan with the addition of sunflower oil.
8. Pass the meat through a meat grinder, and rub the peeled eggs on a coarse grater. Mix meat, eggs and fried onions. If desired, add a couple of tablespoons of broth.
9. Place the filling in pancakes, wrap and fry in a pan on both sides with the addition of sunflower oil. First of all, fry from the side of the “seam” so that it “sticks together”.
Serve with sour cream and herbs.
Thin, openwork, tender and unusually juicy pancakes with meat are obtained according to this recipe. And thanks to the seasonings in the dough, the taste becomes more expressive, and the pancakes themselves are fragrant. Minced meat is taken from pork and beef, but you can use any, including homemade and purchased. In the second case, it is usually more fatty - keep this in mind when cooking. Mushrooms are best suited champignons, but you can replace any other to your taste. And the original serving of the dish will allow it to be a worthy decoration of your table.
Needed for the test:
- milk - 400 ml;
- flour - 200-250 gr.;
- chicken egg - 2 pcs.;
- vegetable oil - 50 ml;
- salt - a pinch;
- oregano - a pinch;
- basil - a pinch.
You will need for the filling:
- minced meat (a mixture of pork and beef) - 500 gr.;
- mushrooms - 100 gr.;
- onion - 1 pc.;
- vegetable oil for frying;
- salt to taste;
- pepper to taste.
You will need for decoration:
- green onion feathers;
- lettuce leaves.
Stages of preparation.
1. Wash the mushrooms and pat dry with a paper towel. Cut into small pieces.
2. Chop the onion peeled in advance and fry in a pan with sunflower oil until semi-soft. Add mushrooms and cook, stirring, for a couple more minutes.
3. Put raw minced meat in a pan and fry until tender. Don't forget to add some salt and pepper as you go. Remove stuffing from heat and let cool.
4. In the meantime, you can make pancakes. Pour milk into a blender bowl, add eggs, salt, oil, basil and oregano and mix well.
5. Enter the pre-sifted flour and mix everything again with a blender. If it is not, then you can use a mixer or knead the dough with your hands. If you chose the third option, then you will need to mix everything thoroughly after the introduction of each subsequent ingredient. Adjust the amount of flour yourself - the consistency of the dough should be similar to kefir without lumps.
6. Pour the dough into the hot pan and, tilting it in all directions, carefully disperse the semi-liquid mass over the area of the dish. Fry the pancake for 40-50 seconds. Then gently pry off the edge and quickly flip over. Roast for some more time.
7. When the pancakes are ready, proceed to the final stage. Put a little stuffing in the middle of the pancake and pick up the edges from all sides to the center, forming a bag. Tie with an onion feather so that it does not open. Repeat this with all pancakes.
Serve on lettuce leaves.
The most delicious pancakes with meat - video recipe
It is best to study the recipe visually, and empanadas are no exception. And therefore, see how to cook delicious and tender pancakes with minced beef. Thin pancakes and juicy toppings, this is what we all want so much.
If you doubted before reading the article what to cook pancakes with and whether to cook them in principle, choose one of the proposed options. For each of the above recipes, the dish is made simply and quickly, and the pancakes themselves turn out to be unusually tasty and satisfying. Homemade pancakes with meat are a great alternative to regular pancakes.
Sometimes you want something simple, tasty, quick to prepare and satisfying at the same time. Frozen or chilled semi-finished products help out the hostess. One of the most common and favorite family recipes is warmed empanadas, which households are ready to eat on both cheeks for breakfast, lunch and dinner.
Are there many benefits from this product? As part of purchased pancakes, substitutes and preservatives, meat filling is not always made from meat, and contains soy protein at best.
However, pancakes with meat filling are not the most time-consuming dish, which is easy to cook even for a beginner at home. Just stock up on a couple of proven recipes, the necessary ingredients and go ahead, feed the family.
Classic meat pancake recipe
The easiest classic, time-tested recipe for meat pancakes from products that are always at hand.
Ingredients
Servings: 20
- minced meat 700 g
- premium wheat flour 350 g
- water 500 ml
- chicken egg 4 things
- sugar 1.5 st. l.
- salt ½ tsp
- vegetable oil 100 ml
- onion 2 pcs
per serving
Calories: 184 kcal
Proteins: 8 g
Fats: 3.1 g
Carbohydrates: 31.6 g
30 min. Video recipe Print
In a saucepan in a small amount of heated vegetable oil, fry the minced meat with peeled, finely chopped onions until tender. Add salt, spices to taste to the filling and set to cool.
Mix wheat flour, sugar and salt in a bowl, add chicken eggs, a tablespoon of vegetable oil, water. Mix the ingredients with a blender until smooth. You should get a dough with a consistency resembling liquid sour cream.
Pour with a measuring ladle into a hot oiled pan and fry until lightly browned on both sides. Repeat the process until you run out of pancake mass.
When the filling and pancakes have cooled down, spread a portion of minced meat on the pancake with a tablespoon and fold it into an envelope.
Spread the spring rolls in a frying pan and fry on each side, gently turning over, without violating the integrity of the shell. Bon appetit!
Recipe for pancakes with milk and meat
Pancakes with milk are very ruddy and tender, they are characterized by excellent taste and are excellent even for those who have never cooked anything like this.
Ingredients:
- Milk - 0.5 liters.
- Wheat flour of the highest grade - 1-1.5 cups.
- Chicken egg - 2 pcs.
- Sugar - 2 tablespoons.
- Baking soda (slaked) - 0.5 teaspoon.
- Salt - 1 teaspoon.
- Minced meat from poultry (chicken, turkey) - 0.5-0.6 kg.
- Onion turnip - 2-3 heads.
- Carrots - 2 pcs.
- Parsley greens - 1 bunch.
- Vegetable oil - 0.1 liters.
How to cook:
- First of all, prepare the filling for culinary products. Clean vegetables. Start frying minced chicken in vegetable oil. Finely chop the onion, and rub the carrots on a grater. Add vegetables to minced meat, salt, stir. 5 minutes before the filling is ready, pour in the washed, finely chopped parsley.
- Pour the milk into a saucepan, heat slightly, add, stirring, salt, sugar, break the eggs. While stirring with a whisk, gradually introduce the sifted flour, put half a spoon of slaked soda and a couple of teaspoons of vegetable oil.
- On a hot oiled (or non-stick) frying pan with a thick bottom, pour the pancake dough, turning the kitchenware so that the mass is evenly distributed over the entire bottom without voids or gaps. When the pancake is lightly browned on one side, carefully flip over to the other side. Put the finished pancakes on a plate.
- Put 1-1.5 tablespoons of the filling in the center of the pancake (closer to the edge), cover with the near edge on top, wrap from the sides and twist with a tube.
Pancakes with meat filling are ready. If desired, additionally fry them in a pan in butter.
Videos cooking
Delicious pancakes with meat according to the recipe of Yulia Vysotskaya
For meat pancakes according to the recipe of Yulia Vysotskaya, bake the pancakes yourself in advance using any of the above methods. The main thing in the recipe is the preparation of the filling and the original sauce.
Ingredients:
- Pancakes - 8-10 pcs.
- Sugar - 3 teaspoons.
- Milk - 0.1 liters.
- Mozzarella cheese - 0.1 kg.
- Extra virgin olive oil - 2 tablespoons.
- Garlic - 2 cloves.
- Oregano (powder) - 1.5 teaspoons.
- Black freshly ground pepper - 1 teaspoon.
- Tomatoes - 5 pcs.
- Onion - 1 pc.
- Minced beef - 0.35 kg.
- Salt - 2-2.5 teaspoons.
- Fresh parsley greens - 1 bunch.
Cooking:
- Peel a large onion from the upper layers, wash and finely chop with a knife. Crush the garlic cloves in the garlic press. Heat the first cold-pressed olive oil in a thick-walled pan and saute the onion and garlic in it, salt. Add a pinch of sugar.
- Cut two large tomatoes into halves and rub the flesh on a coarse grater so that the peel remains in your hands, and the tomato in a plate. Send the tomatoes to the frying pan. Season the mixture with a teaspoon of oregano.
- Pour ground beef into the frying pan for fragrant frying and simmer everything together over low heat for a quarter of an hour, without covering with a lid. Season with a pinch of black pepper. Remove the meat filling from the stove and let it cool.
- From the remaining tomatoes, prepare the sauce, as for lecho for the winter. Remove hard stalks from tomatoes, randomly cut and load into a blender bowl, add half a glass of milk, put a teaspoon of salt and sugar, beat.
- Spread the filling generously on pancake blanks, roll into tubes and place the pancakes compactly on the bottom of the baking dish.
- Pour the stuffed pancakes with the prepared tomato sauce. Finely chop the mozzarella head and evenly distribute the pieces over the surface, sprinkled with a pinch of oregano and black
- Pancake dough includes foods with high energy value: wheat flour, eggs, full-fat milk, sugar.
- The meat filling is pre-fried and does not consist of dietary meats.
How to reduce calories
The following recommendations will help reduce the calorie content of a culinary product.
- The specificity of the dish is such that it will not be possible to avoid frying pancakes and frying the product stuffed with minced meat, but you can minimize the amount of oil consumed by using a pan with a non-stick coating.
- Replace high-calorie products from the composition of the dough base with analogues. Take low-fat milk or replace with kefir or water. Dilute wheat flour with bran, wholemeal flour.
- Choose lean meats, turkey, chicken for the filling. Add more vegetables to the minced meat (onions, carrots, peppers). Do not fry, but stew.
Pancakes with meat never get bored if you periodically change the composition of the filling. Combine minced meat of different varieties with mushrooms, vegetables and cereals. Season the filling with fresh herbs and aromatic spices.
Cooked sauces will be a nice addition to stuffed pancakes. Nothing limits your imagination here. Properly selected dressing ingredients will help emphasize the taste of the main dish or make it completely special, according to the chef's idea.
Nothing stimulates the appetite like a beautifully presented dish to the table. There are many ways to roll spring rolls - from classic tubules and envelopes to pouches and snails. Feel free to experiment with making the "ordinary dish" look like a holiday treat.
What do you think about making empanadas? First and foremost, it is incredibly tasty - velvety, appetizing, juicy, fragrant. Secondly, satisfying - enough energy until lunch. Thirdly, just aesthetically pleasing - put a couple of rolled pancakes with meat on a plate and see for yourself.
Of course, this breakfast cannot be called the easiest to prepare, you have to tinker a little and play around. But, spending a couple of hours on empanadas, you will get a mountain of food that you can freeze and get as needed - at least for every breakfast in a row!
Ingredients
for the test
- 1 liter of milk
- 8 eggs
- 4-6 art. l. vegetable oil
- 1/2 tsp salt
- 1 st. l. Sahara
- 300 g flour
For filling
- 500 g boiled meat
- 4-6 bulbs
- salt, pepper to taste
Time 1 hour for boiling meat
20 minutes to prepare the filling
Output: 30-35 pieces
How to cook pancakes with meat
First, we deal with the filling: pancakes are cooked quite quickly, and then they cool down and dry just as quickly, and in order not to provoke them to such a disgrace, it is better to hurry in advance and provide them with filling. Of course, nothing critical will happen if the pancakes stand for an hour or two (of course, under a plate or wrapped in cling film), but it is still much easier to roll them into rolls when they are fresh and soft.
Filling for pancakes with meat
So, stuffing. We take out the meat cooked the day before from the pan. The coolest thing, of course, is if it is beef or veal - the films and streaks hated by everyone in this meat after a long boil turn into jelly compounds that play the role of a juicy component in the filling. If you do not want veal, you can take pork. The most useful, but the least tasty option is turkey, chicken.
Cut into ugly pieces- if only quickly and inexpensively, there will still be an opportunity to think about beauty ahead.
And we twist the pieces of meat through a meat grinder. We choose the grate to taste: a small one will give uniformity, a large one will make you feel that you are eating not just something with meat, but meat.
Slicing the onion at the same time- half rings, rings, cubes, triangles, or even in the style of expressionism. Appearance in this case does not matter at all, because in the future the onion will go to the meat in the same “meat grinder” way.
Fry the onion in vegetable oil until light golden. Try to catch the moment when it is already golden, but still soft and not dry - otherwise the onion will not give juiciness to the minced meat, and this is not interesting. In general, it is better to undercook than to overcook.
We twist the onion - also through a meat grinder. Porridge will work, yes. But we need it!
Add salt, pepper(oh, by the way, do not neglect this simple spice, it is very, very requested here, pancakes with meat and without pepper are just nonsense).
We mix. If you did everything right, the minced meat will “mould” a little, this is necessary so that the filling from the finished dish does not fall out, so that it is convenient to eat.
Pancake dough
We do pancakes. Pour the milk into a large bowl. Better - room temperature or slightly, very slightly heated. If the word "slightly" seems too vague to you, let it be just room. If you do not want to think about milk in advance, it will also come from the refrigerator.
We break the eggs. We are not greedy, we put exactly as much as needed according to the recipe, or better - a couple more: the eggs will give the dough elasticity, allow the pancakes to curl up beautifully.
Pour in vegetable oil, add salt and sugar. And mix until smooth. With a mixer - the easiest way, manually - longer, but mentally, and sometimes, you see, you can afford such a luxury.
Before you start frying pancakes, let the dough stand and rest - the gluten of the flour will swell during this time, and the dough will turn out to be much more convenient to work with.
pancake frying
We heat the pancake pan, grease it with vegetable oil (a couple of drops - only for the start), pour a small amount of dough, immediately distribute it over the entire surface of the pan, shaking it in a circle and from side to side. The faster and smoother you do this, the more beautiful the pancake will be. We fry on fire, a little more than the minimum.
As soon as the surface of the pancake has become dry, and ruddy "laces" have appeared around the edges, it's time to turn over. It is convenient to do this simply by hand - pry off the edge and turn it over. A little hot, but quite tolerable. If this method is not for you, try a spatula - however, in this version, you will most likely need to add a little more oil to the dough so that the pancakes “slide” more easily and do not cling to this very spatula. Well, a little more accuracy is required - tearing a pancake with your hands is much more difficult than with tools.
Op, and done! A couple more seconds...
And you can shoot. Pancakes fry very quickly.
In general, with sufficient skill, you can fry and wrap at the same time - try it, the time it takes to cook a pancake on one side is just enough to stuff the previous one.
So, we spread the pancake on the work surface, on the one hand we distribute about a spoonful of minced meat, trying to give it the shape of a “sausage”. We make one and a half turns. We wrap inside the "wings". And we finish it to the end.
Very simple. The main task is to find a golden mean, in which you will make pancakes with meat quite dense and tight, but not tear the dough.
We put the finished pancakes in a convenient form, cover with a lid or cling film and store in the refrigerator, warming up as needed.
Yes, by the way, about "warming up". It is most delicious to do this in a pan with butter, and do not regret the latter! Serve with sour cream. Crispy dough and juicy toppings - it's ... it's just a gastronomic ecstasy.
P.S. If you suddenly get tired of cooking the same pancakes with meat, try to diversify the filling - you can add boiled rice, fried mushrooms, stewed cabbage, prunes and dried apricots, boiled eggs, cheese to minced meat. Anything that seems personally compatible with meat to you will do. And it won't be boring!
Pancakes stuffed with minced meat are a traditional Russian treat. They can be found in frozen form in any grocery store: warmed up in the microwave - and breakfast, dinner or snack is ready, everyday or festive dish. But why buy something of incomprehensible quality that you can cook in excellent quality in your kitchen quickly and easily? And juicy meat will be clear from what and what kind, and the oil of the best quality. Minced pancakes - no options - you should cook at home, so here's my recipe for empanadas step by step so that everything is clear.
We will serve spring rolls to the table warm with sour cream. If you still had to leave the pancakes in the refrigerator, heat them in a pan with butter.
Ingredients
Dough:
- milk 300 ml
- salt 1.5 tsp
- sugar 1 tsp
- chicken egg 3 pcs.
- sunflower oil 30 g
- wheat flour 300 g
Filling:
- pork 450 g
- onion 200 g
- salt to taste
- ground black pepper to taste
- sunflower oil for frying
How to cook pancakes with meat
First, we will prepare pancakes, in which we will then wrap the filling. Crack the eggs into a deep bowl or mixing bowl. Sprinkle salt and sugar. Beat lightly with a mixer or hand whisk until bubbles appear.
Pour milk at room temperature and sunflower oil to the beaten egg mass. Continue beating until smooth.
Sprinkle the sifted wheat flour in small portions. Stir until smooth after each addition of flour. I use a mixer for this.
The result should be a liquid pancake dough, which will be easily distributed in the pan.
Before frying pancakes with meat, the pan must be heated and greased with a thin layer of oil or a piece of lard. Pour in a portion of the dough. Spread the batter out by swirling the pan in a circle. Fry pancakes on both sides until golden brown.
Pancakes are ready. From the indicated amount of products, 11 pancakes were obtained.
Now for the meat filling. Peel the onion, cut into small pieces. Fry in a little oil until soft.
I use pork for cooking. I buy stuffing very rarely, I make it myself. You can use beef, chicken, or a mixture of minced meat instead of pork. Twist the prepared meat in a meat grinder, add to the fried onions. Stir and cook until tender, 15-20 minutes. Stir occasionally. At the end of cooking, salt and pepper, cool slightly.
Put a portion of the filling on the opened pancake and wrap it with an envelope.
