To cook pancakes, you do not have to wait for Maslenitsa, they can be baked any day. After all, pancakes are a real lifesaver, especially when there is no time to prepare dinner.
Pancakes do not require special preparation. They can be made from almost nothing, and they will always be excellent. Pancakes are baked with kefir, water, milk, yeast, with and without eggs, with buckwheat, wheat or oat flour. They can be made thin or lush, openwork or solid. There are a lot of cooking options for every taste. As for the fillings, there are simply not many of them. Pancakes are stuffed with vegetables, mushrooms, fish, potatoes, cottage cheese, liver, caviar, fruits. But the most classic filling is meat, with which we will cook pancakes today.
In my opinion, this is the safest recipe, since the dish comes out hearty, tasty, and at the same time quickly cooks. Such pancakes can be served not only in an everyday dish, but also on a festive table, as a hot appetizer. In addition, pancakes with meat can be prepared for future use, put them in the freezer, and, if necessary, reheat in a pan.
Secrets of making delicious pancakes
It would seem, what can be difficult in making pancakes? Mix liquid (milk, yogurt, kefir), flour, eggs, salt and sugar. Some components can be omitted, while others can be added. Only flour and liquid remain unchanged. However, there are some tricks in making pancakes, knowing that you can bake them faster and easier.
- The golden proportion - 1 tbsp. flour for 2 tbsp. liquids.
- After mixing all the ingredients, let the dough rise. Even if there is no yeast in it, the flour should still swell.
- Another important proportion is 1 egg per 1 tbsp. flour. If the pancakes are filled, then the eggs must be doubled, as they give the dough elasticity.
- Always add sugar. Even if the pancakes are filled with salty, it will give the dish a more interesting taste. However, you cannot overdo it, otherwise the pancakes will fall apart. The average proportion is 1-2 tablespoons. sugar for 1 tbsp. flour.
- Soda and yeast are not required to make thin pancakes. And if you use soda, then you need to provide it with an acidic environment, for example, pour a little kefir into the dough.
- To prepare fluffy pancakes with yeast, you should use dry yeast, which should be allowed to come up 2 times, and then bake.
- To improve the taste of pancakes, it is recommended to sift the flour before baking.
- Caloric content per 100 g - 183, 9 kcal.
- Servings - 20
- Cooking time - 1 hour
Ingredients:
- Flour - 1 tbsp.
- Eggs - 2 pcs.
- Sour cream - 2 tablespoons
- Salt - a pinch in the dough and to taste in the filling
- Sugar - 2 tablespoons
- Drinking boiled water - 2 tbsp.
- Refined vegetable oil - for frying and 2 tbsp. in dough
- Meat - 1 kg
- Onions - 2-3 pcs.
- Ground black pepper - to taste
Pancakes with meat recipe
1. First, knead the dough. Put sifted flour, a pinch of salt, sugar in a large container, pour sour cream, refined vegetable oil and beat in an egg.
2. Pour in drinking water, knead the dough well and let it sit for about 10 minutes.
3. Then pour the dough into a heated frying pan with a ladle and fry the pancake on both sides for about 1.5 minutes until golden brown. Do a similar procedure for the entire test.
4. While the pancakes are fried, start preparing the filling. Wash the meat and cut into pieces. Peel and chop the onions in half rings.
Heat a frying pan with vegetable oil and put the meat and onions into it. Season with black pepper, salt and fry until cooked through.
5. Let the cooked meat cool slightly and prepare the meat grinder with a medium wire rack.
6. Pass the meat through a meat grinder. Taste it, salt and pepper if necessary.
7. When the pancakes and filling are ready, start stuffing.
8. Turn the stack of pancakes, brown side down. Place 1 tablespoon in the center of the pancake. fillings.
9. Roll the pancake into an envelope and start stuffing the next pancake.
10. The stuffed pancakes can be served immediately after cooking.
