Pancakes with meat dough recipe. Pancakes with meat - delicious recipes for pancakes with meat filling

What do you think about making empanadas? First and foremost, it is incredibly tasty - velvety, appetizing, juicy, aromatic. Secondly, it’s filling – you’ll have enough energy until lunch. Thirdly, it’s simply aesthetically pleasing - place a couple of rolled up pancakes with meat on a plate and see for yourself.

Of course, this breakfast cannot be called the easiest to prepare; you will have to tinker and play a little. But, after spending a couple of hours on empanadas, you will get a mountain of food that you can freeze and take out as needed - even for every breakfast in a row!

Ingredients

for test

• 1 liter of milk
• 8 eggs
• 4-6 tbsp. l. vegetable oil
• 1/2 tsp. salt
• 1 tbsp. l. Sahara
• 300 g flour

For filling

• 500 g boiled meat
• 4-6 bulbs
• salt, pepper to taste

Time 1 hour to boil meat
20 minutes to prepare the filling
Yield: 30-35 pieces

How to cook empanadas

First we deal with the filling: the pancakes cook quite quickly, and then they cool and dry just as quickly, and in order not to provoke them into such a disgrace, it is better to rush in advance and provide them with filling. Of course, nothing critical will happen if the pancakes sit 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 empanadas

So, the filling. We take the meat cooked the day before out of the pan. The coolest thing, of course, is if it is beef or veal - the hated films and veins in this meat after a long boil turn into jelly compounds, which play the role of a juicy component in the filling. If you don't want veal, you can take pork. The healthiest, but least tasty option is turkey and chicken.

Cut into ugly pieces– as long as it’s quick and inexpensive, 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 according to taste: a small one will give uniformity, a large one will make you feel that you are not just eating something with meat, but meat.

At the same time, chop the onion- half rings, rings, cubes, triangles or generally 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.

Grind the onion - also through a meat grinder. It will turn out to be porridge, yes. But that’s what we need!

Add salt, pepper(oh, by the way, don’t neglect this simple spice, it’s very, very welcome here, pancakes with meat and without pepper are just nonsense).

Mix. If you did everything correctly, the minced meat will “mold” a little; this is necessary so that the filling does not fall out of the finished dish, so that it is convenient to eat.

Pancake dough

Let's make pancakes. Pour milk into a sufficiently sized bowl. Better - at room temperature or slightly, very slightly warmed up. If the word “slightly” seems too vague, let it be just indoors. If you don’t want to think about milk in advance, it will work from the refrigerator.

Breaking the eggs. Don’t be greedy, add exactly as much as the recipe calls for, or better yet, a couple more: the eggs will give the dough elasticity and allow the pancakes to curl beautifully.

Pour in vegetable oil, add salt and sugar. And mix until smooth. Using a mixer is the easiest way, by hand it takes longer, but it’s soulful, and sometimes, you must admit, you can afford such luxury.

Before you start frying pancakes, let the dough sit and rest - the gluten of the flour will swell during this time, and the dough will turn out much more convenient to work with.

Frying pancakes

Heat up the pancake frying pan, grease it with vegetable oil (a couple of drops - just for starters), pour in 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. Fry on fire, a little more than the minimum.

As soon as the surface of the pancake has become dry and ruddy “lace” has appeared along the edges, it’s time to turn it over. It is convenient to do this simply with your hand - pry up 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 option you will most likely have to add a little more butter to the dough so that the pancakes “slide” more easily and do not cling to this same spatula. Well, a little more accuracy is required - tearing a pancake with your hands is much more difficult than with tools.

Oops, and you're done! Just a couple more seconds...

And you can shoot. Pancakes fry very quickly.

In general, if you have enough 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, put the pancake on the work surface, distribute about a spoonful of minced meat on one side, trying to give it a “sausage” shape. Make one and a half turns. We wrap the “wings” inward. And we finish it until the end.

Very simple. The main task is to find a middle ground in which you will make pancakes with meat sufficiently dense and tight, but without tearing the dough.

Place the finished pancakes in a convenient form, cover with a lid or cling film and store in the refrigerator, reheating as needed.

Yes, by the way, about “warming up”. It’s best to do this in a frying pan with butter, and don’t skimp on the latter! Serve with sour cream. Crispy dough and juicy filling - it's... it's just gastronomic ecstasy.

P.S. If you suddenly get tired of making 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 the minced meat. Whatever you personally find compatible with meat is fine. And it won't be boring!

Good afternoon friends! Today we have pancakes again, but not simple ones, but stuffed with meat filling. What could be tastier than Russian pancakes!

There are several features of baking delicious, rosy and juicy pancakes. I definitely use them and recommend them to my friends.

And in order for our pancakes with meat filling to turn out exactly like this, it is best to use:

1. Cast iron frying pans or small, thick-bottomed frying pans.
2. Be sure to heat the pan well and grease it with oil before pouring the dough into the pan.
3. The dough should be liquid, the consistency of thick sour cream and spread in an even thin layer throughout the pan.
4. Pay attention when you pour oil into the pan. Oil will not allow the dough to spread evenly throughout the pan when there is a lot of it.

If there is not enough oil, the pancake will burn, and if there is too much oil, it will be uneven and thick.

5. Best To grease the frying pan with oil, half an onion or raw potato, which must be pricked on a fork, is suitable.

If you want to please your family for Maslenitsa or surprise your family with a delicious dinner, then it’s time to start baking pancakes. We have already considered several recipe options for, and not only but also. In fact, the filling for pancakes can be very diverse - with cottage cheese, fish, cabbage, apple... Today we will give preference to meat filling, I think that our stronger half - men, will appreciate our choice. For them this dish will be tasty and satisfying.

I want to ask, did you eat pancakes in your dream? If yes, you will have many friends, great success and a lot of pleasure await you. Go ahead, bake and enjoy.

The most delicious pancakes with meat and mushrooms

We prepare pancakes with meat filling and mushrooms. For this recipe, any mushrooms can be used. Our recipe will be with champignons. The filling is simple but very tasty. Try it, you will definitely like it.

Ingredients:

For the test:

• eggs - 5 pcs
• water - 100 ml
• 100 ml. milk - 100 ml
• sugar - 1 tsp
• salt - 1 tsp
• baking powder - 0.5 tsp
• rast. oil - 30 ml
• flour - 250 gr

For filling:

• minced meat - 300 gr
• mushrooms - 200 gr
• onion - 2 pcs
• butter - 50 g
• vegetable oil - 1 tbsp
• salt, pepper (to taste)

Recipe:

We start preparing our pancakes with the filling.

Let's prepare the filling.

1. Place the finished minced meat in a deep bowl, pepper and salt. Dilute the minced meat, add 0.5 cups of water.

2. Finely chop the onion and add to the minced meat. Mix it well.

3. In a large frying pan, fry the minced meat in olive oil, stirring constantly so as not to burn. When the minced meat is almost ready, add the fried mushrooms to it. Mix. Fry everything until done.

Preparing the dough for pancakes.

4. In a deep bowl, beat the eggs with a pastry whisk. Add sugar, salt, milk should be at room temperature, like eggs. We continue to beat.

5. Add a mug of water to the egg-milk mixture. Beat well.

6. Add baking powder to the dough; if there is none, quench the baking soda with lemon and add to the dough.

7. Gradually add sifted flour in small portions and stir thoroughly into a homogeneous mass.

8. Our dough is ready. The pancake batter should not be thick, like drinking yogurt. Let the dough rest for 20-30 minutes before baking.

9. Add butter to the finished minced meat (optional) to make the filling more tender and aromatic.

10. The minced meat and dough are ready. Let's start baking.

11. Heat the frying pan well so that the pancakes turn out thin and lacy.

To speed up the process, you can fry in two pans.

12. Our pancakes are ready.

13. Let's start stuffing them.

If our pancakes are large, a couple of spoons of filling will be enough.

Well, we got very tasty pancakes with meat and mushrooms.

Bon appetit!

Pancakes stuffed with minced liver

Any liver filling is suitable for preparing liver filling - beef, chicken, goose, pork.

Recipe for delicious pancakes with meat and rice

This filling is very filling and incredibly tasty. Add onions and spices fried in vegetable oil.

Ingredients:

• Eggs - 2 pcs
• Milk or water - 300 ml
• Flour - 2 cups
• Rice - 1 glass
• Minced meat - 300 gr
• Onion - 1 pc.
• Vegetable oil – 50 g

Preparation:

1. Meanwhile, while the pancakes are baking, you need to boil the rice and prepare the filling.

2. Boil the rice until cooked. We rinse it well and place it in a colander to drain the liquid.

3. Prepare the minced meat. You can take it ready-made or pass the meat through a meat grinder.

4. Finely chop the onion into cubes and fry in vegetable oil until golden brown.

5. Add minced meat to the onion, salt and pepper. Mix well and fry until cooked. At the end of frying, add water so that the minced meat is not dry. Steam well. When the water boils, remove from heat.

6. Add rice to the minced meat, salt and pepper. You can add other spices or seasonings to suit your taste. Mix everything well until smooth.

Let the filling cool.

7. During this time, prepare the dough and bake pancakes in any way.

8. Stuff them, wrap them in an envelope and serve them with sour cream, warm or cold.

Bon appetit!

How to prepare minced meat with eggs for pancakes

Ingredients:

For filling:

• meat (pulp) - 250 g
• boiled egg - 3 pieces
• onion - 25 gr
• olives (to taste)
• vegetable oil - 50 g
• salt, pepper to taste

Minced meat recipe for pancakes:

1. The meat is passed through a meat grinder.

2. Finely chop the onion and fry it together with the minced meat, add the olives cut into rings.

3. Salt and pepper to taste.

4. Stir everything well and fry until cooked.

5. Boil the eggs and cut into small cubes.

6. Fry the pancakes, let them cool a little.

7. Place the filling on the pancake and wrap it in an envelope.

8. Fry the pancakes on both sides.

9. Serve ready-made pancakes with meat and eggs with sour cream.

Bon appetit!

Have a delicious Maslenitsa friends! I will be glad to see your comments.

Pancakes stuffed with meat are one of the favorite dishes of Russian cuisine by many housewives. They can be prepared quite easily and quickly. They turn out filling and tasty. If you don’t know how to bake pancakes with meat so that they turn out juicy and tasty, then the following recipes and tips will help you.

What meat to use for filling

The filling can be prepared from various types of meat:

The list of possible options does not end there. The fact is that you can use any edible meat to prepare the filling. In addition, you can use a combination of its different types. This will give the pancakes a piquant taste, and the filling itself will become juicier and softer.

How to prepare the filling

To quickly make pancakes, use boiled meat. To prepare the meat filling, carry out the following steps:

1. The meat is finely ground in a meat grinder.
2. Finely chopped onions and grated carrots are fried in vegetable oil.
3. Add boiled meat to the onions and carrots, salt and pepper. Fry for 5 minutes.

You can also use raw minced meat to prepare the filling. It is added to the onions and carrots and simmered over low heat for 15 minutes.

Traditional recipe for pancakes with meat

These are pancakes with meat made with milk, which turn out very tasty and juicy. They can be served as a second course or as a kind of dessert for tea.

Ingredients for the dough:

• 1 liter of warm milk.
• 3 eggs.
• 0.5 tbsp. l soda.
• 1 tsp sugar.
• 1 tsp salt.
• 2.5 cups flour.

Filling ingredients:

Preparation:

The recipe for this dish is simple and easy. It turns out incredibly tasty. Therefore, pancakes with chicken and mushrooms can be safely served both on a regular and holiday table.

Ingredients for the dough:

• 1.5 cups flour.
• 2.5 tbsp. l. Sahara.
• 3 eggs.
• 3 glasses of warm milk.
• 1 tsp. salt.
• 2 tbsp. l. vegetable oil.

Filling ingredients:

Preparation:

1. Beat the eggs until foamy and add salt and sugar to them.
2. Heat the milk until warm, and then pour the beaten eggs into it in a thin stream. In this case, it is necessary to stir constantly so that the eggs do not curl, otherwise the dough will be spoiled.
3. Then add flour sifted on a fine strainer. Everything is mixed so that not a single lump remains.
4. At the end, add vegetable oil. The dough is ready!
5. While the dough is resting, you can prepare the filling. First, the chicken fillet is washed well and passed through a meat grinder. Separately, fry the onion in a frying pan, then add the resulting minced chicken and finely chopped mushrooms to it. Salt and pepper the filling, then cover it with a lid and simmer for 20 minutes.
6. While the filling is being prepared, you can proceed to frying the pancakes. Pancakes are fried on both sides for 2-3 minutes until golden brown. Then they are removed from the frying pan, greased with butter and stuffed with hot filling.
7. Bon appetit!

Delicious pancakes with chicken and mushrooms - video recipe

These are delicious and nutritious pancakes with pork meat. They can be served for lunch as a complete second course.

Ingredients for the dough:

• 1 cup flour.
• 1 tsp. Sahara.
• 2 glass of warm milk.
• 2 eggs.
• 2 tbsp. l. vegetable oil.
• 1 pinch of salt.

Filling ingredients:

• 300 g pork tenderloin.
• 1 medium onion.
• 0.5 tbsp. milk.
• 1 tbsp. l. vegetable oil.
• 2 tbsp. l butter.
• 1 bunch of greens (parsley and dill).
• salt to taste.

Preparation:

Pancakes with rice mixed with minced meat are a great option for a Sunday lunch with the family.

Ingredients for the dough:

• 0.5 liters of milk.
• 0.5 liters of water.
• 1 tsp. Sahara.
• 1 tsp. salt.
• 12 tbsp. l flour.
• 4 tbsp. l. vegetable oil.

Ingredients for minced meat:

Preparation:

What is it served with?

Let's look at what to serve pancakes with meat with:

Pancakes with meat

5 (100%) 2 votes

For stuffing, I prepared the simplest pancakes, universal, thin, which do not tear and are suitable for absolutely any filling, both sweet and meat. Well, since we ate our fill of pancakes with sweet filling in the summer, for the winter I saved a more high-calorie option - pancakes with meat, the recipe with photos consists of several stages of preparation. First, I will show you how to prepare the filling for pancakes with meat so that it does not crumble. Then I'll bake some pancakes. I stuff it and fry it in a frying pan in oil. The pancakes are very tasty, golden brown, with a delicate, juicy filling. Get ready too, friends!

You can add boiled eggs, boiled rice or fried vegetables to the recipe for pancakes with meat, mixing with minced meat. These options are useful if you need to make a large portion, but there is not enough boiled meat.

Ingredients

To prepare stuffed pancakes with meat you will need:

Pancake batter

• warm milk – 250 ml;
• egg – 1 pc;
• flour – 120 g;
• sugar – 1 tbsp. l;
• salt – 2 pinches;
• sunflower oil – 2 tbsp. l.

• boiled meat (I have beef) – 500-600 g;
• onions – 3 heads;
• sunflower oil – 4 tbsp. l;
• finely ground black pepper – 1 tsp;
• salt - to taste;
• thick sour cream or mayonnaise, cream sauce - 2-3 tbsp. l.

How to cook pancakes with meat. Recipe

For the filling I had boiled beef. You can take not very fatty pork or make mixed minced meat. I boiled the meat in advance, but did not remove it from the broth so that it remained juicy.

Advice.To speed up the process, it is convenient to use a pressure cooker or cut the meat into small pieces, so it will cook faster.

I cut the cooled meat into smaller pieces and twisted it through a meat grinder once. I used a regular grate, not a fine one.

I put a lot of onions, approximately in a ratio of one to two. It gives the minced meat not only taste, but also juiciness. Dry minced meat will spill out of the pancakes; eating such pancakes is very inconvenient. And when the filling is juicy, it stays inside. I cut three onions into cubes.

Heat the oil in a frying pan and add the onion. Sauté over very low heat until soft. I did not fry the onion, but softened it so that it did not dry out. You can bring it to a light blush or leave it transparent. The main thing is that the taste does not change; sautéed onions are sweetish, without bitterness.

I transferred the onion and butter to the minced meat, added ground pepper and salt. Everything is to taste.

Mixed it up. Although there was a lot of fried onions, the minced meat did not become viscous and the taste was as if separate - the meat was separate, the onion was separate. To achieve the desired consistency and improve the taste, you will need sour cream, mayonnaise or thick creamy sauce. I added thick sour cream and mixed well.

The filling for the meat pancakes became tender, juicy and no longer crumbled. The sour cream is not felt at all. If you are confused about adding sour cream, replace it with mayonnaise or make a sauce from butter, flour and low-fat cream or milk. Well, the boiled meat filling for the pancakes is ready, now I’ll show you how to bake pancakes.

Dough for pancakes with meat can be made with milk, fermented milk products, whey or water. You can see various recipes in section "Pancakes" . I prepared pancakes with milk for stuffing according to a simple recipe. Break one egg into a deep bowl, add salt and sugar.

Beat until smooth with light foam. It is more convenient to beat with a mixer, but you can also use a hand whisk.

Pour in half a glass of slightly warmed milk, whisk until the ingredients are combined and the sugar dissolves.

Sifted the flour into a bowl, all at once. The peculiarity of this pancake recipe is that first the dough is made thick, and then diluted with the rest of the milk to the desired consistency. As a result, we have a smooth dough without lumps, which makes wonderful thin pancakes.

First I mixed the flour with a spoon so that it did not scatter when whisking. Then, using a mixer, I made a thick dough without lumps. Without stopping whisking, he poured in the rest of the milk.

Add sunflower oil and mix. The dough will have the consistency of low-fat kefir. Checking the thickness is very simple: pouring it from a spoon leaves a hole on the surface. If folds form, it means it is thick and needs to be diluted with milk or water. I leave it for about ten minutes, then whisk vigorously to create more bubbles.

I heat the frying pan and grease it with a piece of lard. I scoop out the dough and pour it onto the edge of the pan. Shaking the pan, I spread the dough over the entire surface in a thin layer. I bake pancakes over medium heat. As soon as the bottom is browned, I turn it over.

I don't fry the other side, I leave it light. After a few seconds, I remove the pancake, pour in the next portion, and so on until everyone is ready. If you do not plan to fry the pancakes with meat after stuffing, fry the pancakes as usual on both sides.

I place the pancake with the light side on the plate, brown side up. I spread 1.5-2 teaspoons of meat filling.

I cover the filling first with the free side, then fold the edges and roll them to make a roll.

After stuffing the pancakes, heat the oil in a frying pan. I lay it seam side down, leaving a little space between the pieces.

Fry the meat pancakes over medium heat for a few seconds on each side until evenly browned.

After frying, I don’t cover the pancakes; I think they taste better with a crispy crust.

The result was the most satisfying, most delicious pancakes with meat: they have a lot of juicy filling, a crispy crust on top, soft and tender inside. You can add any vegetables, a light salad, or make a sauce of sour cream with garlic and herbs. Bon appetit, cook for your health! Your Plyushkin.

You can watch one of the recipe versions in video format

Pancakes with meat are a homemade dish consisting of a thin pancake and boiled meat, minced in a meat grinder. Minced meat with onions rolled into a pancake or folded into an envelope is considered a classic pancake with minced meat and a favorite homemade dish for adults and children - nutritious, tasty and simple. So, let’s prepare a pancakes with meat recipe with photos step by step, so that everything is as simple and clear as possible.

General principles for making pancakes with meat

Pancakes with meat are one of the most popular appetizers made from dough and meat. If there is some boiled meat left after preparing the second or first course, you can twist it and stuff it into pancakes. The dough for pancakes with meat should be fresh or slightly salty. Usually the dough is prepared in milk with the addition of flour, eggs, a small amount of sugar and salt. The dough for pancakes with meat should have a liquid consistency.

The most common version of meat filling is boiled meat twisted in a meat grinder and fried onions. Sometimes onions are fried together with carrots and added to the minced meat. The meat can be any: beef, lamb, veal, pork, etc.

To significantly reduce cooking time, you can buy ready-made minced meat and simply fry it until cooked. For sharpness and piquancy, garlic, tomato paste and spices are added to the minced meat. The filling for pancakes with meat may also include boiled eggs, pickles, tomatoes, fried cabbage, canned beans or peas, mushrooms, cheese and any other foods that go with meat.

Pancakes with meat are served hot or cold, with sour cream, herbs, mustard or grated cheese. Wrap the pancakes in rolls or envelopes. Stuffed pancakes can be fried in a frying pan with butter or in a preheated oven.

Pancakes with meat and meat products - 11 delicious recipes

Beef pancakes

Ingredients:

• 200 ml milk,
• 4 eggs,
• 150 g flour,
• 7 g baking powder,
• 60 ml vegetable oil,
• 1 head of onion,
• 400 g beef,
• 300 g potatoes,
• salt, pepper to taste.

Preparation:

Combine eggs, milk, baking powder, vegetable oil, salt, then beat with a mixer. Bake pancakes by frying them on both sides. Boil potatoes and meat. Grind and pass through a meat grinder. Chop the onion, fry, combine with minced meat, salt and pepper. Fry the minced meat in vegetable oil and wrap it in pancakes.

Chicken pancakes

Ingredients:

• 300 g flour,
• 500 ml milk,
• 3 eggs,
• 25 g sugar,
• 75 ml vegetable oil,
• 100 g butter,
• 3 g salt.

For filling:

• 500 g white chicken meat (boiled),
• 50 g mushrooms (any, dried),
• 400 ml chicken broth,
• 25 ml vegetable oil,
• 200 ml cream,
• 2 yolks,
• 50 ml cognac,
• 100 g butter,
• ground nutmeg on the tip of a knife,
• pepper,
• salt.

Cooking method

To prepare the dough, grind the yolks with sugar and salt, beat, add milk, mix, add flour, add whipped whites, mix thoroughly. Then add vegetable oil and mix again. Scooping the dough with a small spoon, pour the dough into a hot frying pan, greased with butter, and bake thin pancakes, frying them on both sides.

To prepare the filling, finely chop the chicken meat. Wash the mushrooms thoroughly, boil and chop finely. Mix chicken meat with mushrooms, add chicken broth mixed with vegetable oil. Then add cream, whipped yolks and cook over low heat until thickened. Season with salt, pepper, nutmeg, cool slightly, pour in cognac, mix thoroughly. Place 1 tablespoon of filling on each pancake. Roll the pancakes into an envelope and fry in butter on both sides in a hot frying pan. Chicken pancakes can be served with chicken broth, as well as coffee or tea.

Pancakes with boiled meat

Ingredients:

• 400 g flour,
• 600 ml milk,
• 5 eggs
• 50 g butter,
• 50 g vegetable oil,
• 25 g sugar,
• 3 g salt.

For filling:

• 200 g beef (boiled),
• 50 g stale bread,
• 1 onion,
• 30 ml vegetable oil,
• 75 g sour cream,
• pepper,
• salt.

Cooking method:

Beat egg yolks, salt, add milk, sugar, melted butter. Add flour while stirring constantly. Stir and carefully fold in the whipped whites. Fry the pancakes on one side in vegetable oil.

To prepare the filling, peel the onions, wash them, finely chop them and fry them in vegetable oil. Soak the bread in water and squeeze. Pass the meat, onions and bread through a meat grinder, add sour cream, salt and pepper. Place the filling in the fried center of the pancake and roll it up into an envelope. Fry the pancakes in a hot frying pan greased with vegetable oil.

Pancakes with liver

Ingredients:

• 400 g flour,
• 600 ml milk,
• 5 eggs
• 50 g butter,
• 25 g sugar,
• 5 g curry seasoning,
• 50 ml vegetable oil,
• 3 g salt.

For filling:

• 100 g beef liver,
• 50 g rice (boiled),
• 1 onion,
• 50 ml vegetable oil,
• pepper,
• salt.

Cooking method:

Beat the egg yolks, add salt, add milk, sugar, curry seasoning, melted butter and, stirring, add flour. Stir and carefully fold in the whipped whites. Fry pancakes on one side in oil.

To prepare the filling, rinse the liver thoroughly, dry and finely chop. Peel the onions, wash them, finely chop them. Fry the liver in vegetable oil with onions, add rice, salt, pepper, mix thoroughly. Place a small amount of filling in the middle of the fried side of the pancake and roll it up into an envelope. Fry the prepared pancakes in a hot frying pan greased with vegetable oil.

Pancakes with minced chicken

Ingredients:

• 250 g flour,
• 200 ml milk,
• 2 eggs,
• 5 g sugar,
• 35−50 ml vegetable oil,
• 50 g ghee,
• salt.

For filling:

• 400 g minced chicken,
• 1 onion,
• 1 tomato
• 1 bunch of parsley,
• 75 ml vegetable oil,
• pepper,
• salt.

Cooking method:

Beat eggs with sugar and salt until fluffy foam forms. Pour in milk, 200 ml of water, vegetable oil and mix thoroughly. Add flour and knead into a smooth dough. Fry the pancakes in a hot frying pan on both sides.

To prepare the filling, peel the onions, wash them, chop them finely, then fry them in vegetable oil. Wash the tomato, cut into small cubes. Add minced chicken and tomato to the fried onion, add salt and pepper, and simmer over low heat until tender. Wash the parsley, dry it, chop it finely, add it to the filling, and mix thoroughly. Place the filling on the pancakes and smooth them out. Fold the pancakes into quarters and fry in boiling melted butter.

Czech pancakes with pork

Ingredients:

• 2 eggs,
• 1−2 teaspoons yeast (dry),
• 600 g flour,
• 200 ml milk,
• 100 ml vegetable oil,
• 50 g sugar,
• 3 g ground nutmeg,
• 3 g salt.

For filling:

• 400 g pork (lean),
• 2 cucumbers (pickled),
• 100 g buckwheat (boiled),
• 50 g tomato paste,
• 1 onion,
• 50 ml vegetable oil,
• pepper,
• salt.

Cooking method:

Beat eggs with sugar, nutmeg and salt. Mix the yeast with the flour, stirring constantly, pour in the milk in a thin stream, then 200 ml of water. Keep at room temperature for 1 hour. Bake pancakes in a hot frying pan greased with vegetable oil.

To prepare the filling, rinse the pork thoroughly, dry it, and cut into small pieces. Peel the onions, wash them, cut them into small cubes. Fry onions in vegetable oil, add pork, salt and pepper, fry until tender. Then add tomato paste, finely chopped pickled cucumbers and buckwheat, simmer over low heat for 10 minutes. Cool the finished filling. Place the filling on the pancakes and smooth them out. Fold the pancakes into quarters and fry in vegetable oil.

Turkey pancakes

Ingredients:

• 400 g flour,
• 600 ml milk,
• 5 eggs
• 50 g butter,
• 5 g sugar,
• 150 ml vegetable oil,
• 3 g salt.

For filling:

• 400 g turkey fillet,
• 100 g cooked rice,
• 50 ml soy sauce,
• 1 tablespoon capers,
• 1 bunch of green onions,
• 50 g mayonnaise,
• 50 ml olive oil,
• pepper,
• salt.

Cooking method:

Beat the egg yolks, add salt, milk, sugar, and melted butter. Add flour while stirring constantly. Mix thoroughly and carefully fold in the whipped whites. Bake pancakes in a hot frying pan greased with vegetable oil.

To prepare the filling, rinse the turkey fillet thoroughly, dry it, cut it into thin strips, salt and pepper, sprinkle with soy sauce, keep in a cool place for 30 minutes, then fry in olive oil until tender. Finely chop the capers. Wash the green onions, dry them, and chop them finely. Add fried turkey, green onions and capers to boiled rice, season with mayonnaise, mix thoroughly. Place the filling on the pancakes and smooth them out. Roll the pancakes into an envelope and fry in vegetable oil.

Pancakes with meat and fresh cabbage

You can’t ignore people who really love cabbage in all its forms of preparation. It turns out that minced meat with fresh cabbage also goes perfectly with our delicacies.

Ingredients:

• minced meat - 350 gr.
• cabbage - 300 gr.
• ready-made pancakes - 15 - 20 pcs.
• garlic clove - 2 pcs.
• onion - 2 pcs.
• sunflower oil - 2 +1 tbsp. spoon
• butter - 1 tbsp. spoon
• salt, pepper, spices, herbs - to taste

Cooking method:

1. Chop the onions into oblong strips. Grind the garlic clove using a press, or simply finely chop it with a knife. If you don't like garlic, you can do without it.
2. Heat a frying pan and pour butter (2 tbsp) into it. Fry the onion until it turns almost golden. When the onion is already transparent, add chopped garlic.
3. Chop fresh cabbage into thin strips.
4. Add cabbage sticks to the onion-garlic fry, add salt and season with allspice. Fry until half cooked while stirring.

To prevent it from burning, you need to add about a third of a glass of water. Then stir periodically, fry under the lid so that the moisture does not evaporate, but on the contrary, helps to stew. In this case, the cabbage will not turn out dry.

1. Move the stewed cabbage a little to one edge of the frying pan, and pour the remaining spoon of oil into the free space and lay out the minced meat, salted and peppered in advance, for frying. Periodically stir the cabbage separately and the minced meat separately until they mix together.
2. When the minced meat is almost ready, you need it with cabbage. Then add chopped fresh herbs (or dried ones too). Simmer until ready. Let stir for a while under the lid closed, and then cool.
3. Place the cooled delicious filling on the pancakes and roll them into an envelope or tube. Who likes it more?
4. Heat the butter in a frying pan and fry the stuffed products in it until desired condition. Some people like a crispy crust, while others may just want to warm the finished dish slightly.

In the recipes given, one minced meat or type of meat can be easily replaced with any other. This will not make them any less satisfying. Or maybe vice versa - they will be more rich and aromatic.

Pancakes with meat with sauce

Ingredients:

• 500 g pork or beef,
• 2 tablespoons sour cream

• 2 eggs,
• 150 g wheat flour,
• 1 glass of milk,
• to taste - salt

• 1 tablespoon wheat flour,
• 2 tablespoons chopped onion,
• 2 tablespoons lard,
• 1 glass of sour cream,
• to taste - salt

Cooking method:

Pour the meat into 1 liter of salted water, boil, mince the sour cream and simmer. Knead a thin dough from flour, eggs, milk and salt, then fry 10 pancakes. Place 1 tablespoon of cooked minced meat on each pancake, roll into a roll, place on a small baking sheet, and bake in a moderately hot oven.

Mix the remaining broth with dried flour, onions sautéed in lard, salt and sour cream to taste. Pour the sauce over the finished pancakes.

Pancakes with meat sauce

A fluffy, spongy yeast pancake soaked in butter is an ancient Russian dish, the history of which begins with the folk celebration of Maslenitsa. Housewives kneaded pancake dough 5-6 hours before baking, starting with yeast dough and gradually adding all the necessary ingredients. Pancakes can be made from different types of flour, making meat, vegetable, fish or fruit toppings.

Ingredients:

• 400 ml warm milk (35−40 °C)
• 300 g flour
• 1 egg
• 20−40 g fresh yeast
• 20 ml melted butter (can be replaced with vegetable oil) or lard
• 20 g sugar
• 1 tsp. salt
• vegetable oil for frying

• 300−500 g fatty pork (neck)
• 1 large onion
• 1 tsp. seasonings for frying meat (a mixture of ground peppers, ground coriander)
• salt - to taste

To submit:

• sour cream or butter

Pour flour into milk with dissolved salt, sugar and yeast mashed in it. Stir until smooth. Add egg, melted butter or fat, mix. Leave the dough for 1-2 hours in a warm place. Stir again at the end. Cut the pork into cubes, peeled onion into thin strips. Add seasoning, salt. Mash until the onion releases its juice. Pour some pancake batter into a well-heated frying pan greased with vegetable oil. Quickly place the pork and onions on top. Turn the pancake over and fry for 5-6 minutes until done. Serve with butter or sour cream.

Pancakes with meat and cheese

An extremely satisfying recipe for cheese pancakes is the recipe demonstrated below. This dish can be served for breakfast at the family table, and can also be taken with you for consumption during your lunch break at your place of work.

Preparing pancakes according to this recipe takes only 20 minutes using the following ingredients:

• half a liter of milk;
• a quarter kilogram of flour;
• half a kilogram of assorted minced meat;
• large onion;
• three eggs;
• a quarter teaspoon of salt;
• a couple of tablespoons of vegetable oil;
• this amount of butter;
• 300 grams of Dutch cheese.

Preparation:

1. To form a homogeneous, thin dough, mix together milk, eggs and vegetable oil with salt.
2. Flour is added to the bowl in portions, preventing lumps.
3. To fill future pancakes, fry minced meat with finely chopped onion in one saucepan for ten minutes.
4. Grind the cheese using a coarse grater.
5. All components are mixed in one container.
6. For each pancake you will need a tablespoon of prepared filling.

Pancake toppings

Naturally, pancakes can be eaten “just like that.” Place the pancake on a plate and top with sour cream, jam, salted fish, caviar... whatever you like. Or you can make pancakes with filling. This is convenient because you can bake the pancakes the day before, wrap the filling in them, and in the morning you only need to warm them up. The fillings can be very varied:

Meat filling

Pour boiling water over meat (beef or pork). Collect floating foam. Add salt at the rate of ½ teaspoon per liter of water. Add the onion, peeled if possible, and coarsely chopped carrots and celery. Cook until done. Cool the meat, finely chop or mince. Finely chop the onion and fry in butter (or a mixture of butter and vegetable oil) until transparent, add meat. Fry, stirring for a minute. Add salt and pepper to taste. I will not give exact proportions further, because each housewife does everything to her own taste, so below are only ideas.

Chicken filling

Boil the chicken breast, cool and mince or finely chop with a knife. Fry the onion in butter, add chicken breast and crushed garlic, if desired. Simmer for 5 minutes over low heat until the sour cream thickens. Add salt and pepper to taste. Remove the garlic clove.

Liver filling

Remove membranes from chicken or beef liver and boil. Pass through a meat grinder. Finely chop the onion and carrots, fry in butter, add the liver. Finely chop the boiled eggs and add to the liver, salt and pepper to taste.

How to wrap the filling in pancakes

The easiest way to serve filled pancakes is to put the filling on the edge of the pancake and wrap it in a roll: each of us did this on our plate. Or you can try a little and make envelopes or bags.

Envelopes

1. Place a tablespoon of filling on the edge of the pancake closer to you.
2. Fold the short edge away from you.
3. Fold in the side edges.
4. Flip the filled pancake away from you onto the free side. This is faster than throwing the free edge over the filling. In addition, this way the envelope will press the flap, which means the pancake will not unfold.

Pouches

For savory pancakes, for their “ties”, you can use onion arrows, parsley or dill stems. To make them stronger and more elastic, scald them with boiling water. Another interesting option is smoked rennet cheese, which is sold in braids. If you don’t want to bother with ties, you can use a dryer or a slice of apple from which the core has been removed to secure the bag.

Bon appetit and enjoy the stuffed little “suns”, which in their originality and taste can easily overtake any other foreign product!

Have a great mood and all the best!