Meat-stuffed pancakes
Description
Perfect for tea and coffee. For making meat-filled pancakes, I use half pork and half beef mince. I usually don't add eggs, but this time I decided to try. It's not necessary, but turns out quite good. Carrot and onion will add flavor and color. Make the pancakes as usual, preferably in advance, so you don't spend too much time later. Also boil the eggs. Here's how to make the pancakes: Pour 10 tablespoons of flour into a bowl, add an egg, and gradually pour in milk (or boiled water). Mix thoroughly until no lumps remain. The batter should have the consistency of thin sour cream. Fry the pancakes on a hot skillet with butter or vegetable oil—about 1-2 minutes per side. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Sauté the grated carrots and chopped onions, then add the minced meat to the vegetables. When the meat is almost cooked, add the chopped boiled eggs.
- 2
Step 2
Don't forget to season everything with salt and pepper. Spread the filling over the pancakes.
- 3
Step 3
First, fold it into a rectangle.
- 4
Step 4
Then roll it up into a roll as shown in the photo.
- 5
Step 5
Grease the pan with sunflower oil and fry the pancakes.
- 6
Step 6
The finished pancakes filled with meat should not fall apart. Serve with sour cream.