Sauce for meat pancakes
Description
Universal dressing for salads and hot dishes. You can marinate the meat for pancakes in advance before frying—it will make the dish much more flavorful. Add any fresh herbs you like to the sour cream sauce, blending them with a blender. The herbs will give the sauce a greenish tint. Perfect for pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the listed ingredients. If you already have pancakes ready, then prepare only the sauce.
- 2
Step 2
Place sour cream or thick plain yogurt of any fat content into a blender jar, add salt and ground black pepper.
- 3
Step 3
Rinse and chop the fresh herbs. Add them to a container. If you prefer spicy flavors, add green onion or garlic. You can use crushed dried garlic.
- 4
Step 4
Blend everything with an immersion blender for about 1–2 minutes. The sauce is ready; you can serve it with pancakes. If the pancakes aren't ready yet, prepare them following the recipe.
- 5
Step 5
Break the chicken eggs into a deep container. Add salt and beat. Pour in water and beat again.
- 6
Step 6
Add the wheat flour and gently incorporate it into the dough. Let the dough rest for 10 minutes to activate the gluten.
- 7
Step 7
Then bake thin pancakes, frying for one minute on each side, greasing the pan with vegetable oil.
- 8
Step 8
Rinse the meat and finely chop it, as well as the onion. Fry in vegetable oil in a skillet until browned.
- 9
Step 9
Roll up the pancakes, placing 1 tablespoon of meat filling on each. Serve with the prepared sauce.