Pancakes with meat filling are a popular dish both in Russia and European countries. Every housewife should be able to cook them. Therefore, if you are not yet familiar with such a recipe, then our article will help you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
An incredibly tasty appetizer, like pancakes with meat, is one of those dishes that have a large number of various preparation methods. It is suitable for any occasion. So, pancakes can be served for breakfast with a cup of coffee, for lunch as the main second course, for dinner, and even put on a festive table. In general, this versatile dish is suitable for both the daily diet and the holiday menu. Since the meat component will not leave anyone indifferent.
There are many ways to prepare meat filling for pancakes. The meat is boiled, fried, baked or stewed, and then twisted through a meat grinder. You can also twist it first, and then fry or stew the minced meat. But in all cases, onions are an indispensable component of the filling; they will add juiciness. In addition, you can use any type of meat of your choice.
The pancake dough can be kneaded according to your favorite ingredients. For this, milk, kefir, fermented baked milk, sour milk, beer, mineral or ordinary water are mainly used. There are also more exotic options like beer, tomato or fruit juice, beet or pumpkin infusion, cocoa or coffee. There is only one "but", it is not recommended to use yeast dough for stuffed pancakes. Since the pancakes will turn out to be dense, and it will be difficult to wrap the filling in them.
- Caloric content per 100 g - 183 kcal.
- Servings - 20
- Cooking time - 1.5 hours (10 minutes - kneading dough, 20 minutes - baking pancakes, 40 minutes - roasting meat, 20 minutes - forming a spring roll)
Ingredients:
- Flour - 1, 5 cups
- Sour cream - 150 g
- Sugar - 1 tsp
- Drinking water - 2-2.5 glasses
- Eggs - 2 pcs.
- Vegetable oil - in the dough - 2 tablespoons, for frying meat - 3-5 tablespoons.
- Salt - in the dough - a pinch, in the filling - to taste
- Onions - 2 pcs.
- Garlic - 2-3 cloves
- Pork - 1 kg
- Ground black pepper - to taste
Cooking pancakes with pork
1. Peel the meat from film and fat, wash and cut into pieces. Heat the pan, add oil and pierce. Throw in the pork and roast over high heat for 5-7 minutes, stirring occasionally, until golden brown. It is necessary that it becomes covered with a golden crust, this will preserve all the juice in it.
2. Peel the onion and garlic, chop and add to the pan to the meat.
3. Make a moderate heat, if necessary, add oil and fry the meat with onions until cooked. 5-10 minutes before finishing, season with salt and pepper. If you prefer a less high-calorie meal, then you can boil the meat and sauté the onion.
4. While the meat is cooking, start making the pancake dough. To do this, beat eggs into a bowl for kneading dough, pour sour cream, vegetable oil, put salt and sugar.
5. Use a blender to blend liquid foods until smooth. After that, pour in flour, which you can pre-sift if you wish, then it will be enriched with oxygen, and the pancakes will turn out to be more tender. Bring the dough to the desired consistency with drinking water. I advise you to make the dough thinner, so that the pancakes are thin, then they will fit a lot of filling, and it will be easy to wrap them up.
6. Heat the frying pan, brush it with a piece of bacon before the first pancake and pour a portion of the dough with a ladle.
7. In medium heat, bake the pancake on both sides until golden brown.
8. Chill the finished meat a little and pass through a meat grinder. For a more delicate filling, you can twist it twice. Turn the pancakes upside down and place a portion of the filling (2 tablespoons) on each.
9. Wrap the pancake with an envelope and follow the same procedure with the remaining pancakes.
10. Serve food chilled or warm. For the latter, it is fried in a pan in vegetable oil.
See also a video recipe on how to make pancakes with meat.
