Home Salads and snacks Very tasty pancakes with minced meat. Filling for pancakes with meat: recipe with photo Pancakes with minced meat recipe step by step

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Very tasty pancakes with minced meat. Filling for pancakes with meat: recipe with photo Pancakes with minced meat recipe step by step

What do you think is the most important thing in stuffed pancakes – the pancakes or the minced meat? Usually, the emphasis is on minced meat, and pancakes are baked in the most simple way - with milk, or even water. I want to invite you to try wonderfully delicious pancakes with minced meat, a recipe with step-by-step photos, for simplicity and clarity of perception. You will learn not only how to make an excellent filling from minced meat that does not spill out of pancakes, but also how to bake excellent pancakes with kefir, which you will then not only stuff, but also enjoy eating just like that. They are neither thin nor thick, with a well-defined “crispy” taste. Consolidation!

Ingredients for 10 pancakes

Pancake batter:

2 eggs,
2.5 cups of kefir,
8 tablespoons flour,
2 tablespoons sugar,
A pinch of salt,
1 teaspoon baking powder or 1/3 teaspoon baking soda
3 tablespoons of vegetable oil in the dough

For filling:

500 grams of minced meat or chicken,
1 large onion,
30 grams of butter,
1/2 tablespoon flour,
5 tablespoons of milk,
Salt and pepper to taste,
Vegetable oil for frying

How to cook pancakes with minced meat

I always start with minced meat. I already have ready-made minced meat. And I will fry it with onions and add some ingredients that will create a delightful feeling of juiciness and softness. And it won’t be a specially prepared sauce. We will do everything in one step on one frying pan.

Let's start with the onion. Wash, peel, chop finely, pour vegetable oil into a frying pan, fry the onion, stirring continuously, until lightly golden (it took me 7 minutes).

Place the minced meat, add salt and pepper, mix.

Place on the stove and fry over medium heat, constantly breaking up the lumps into which the finished minced meat tends to stick together. Within 5-7 minutes the minced meat will be completely ready - there will be no raw areas left in it. If the minced meat still sticks together, go over it with a spatula, pressing the minced meat into the frying pan, as if tamping it down - the lumps will break up.

Fry, stirring, for a couple of minutes until the oil melts. Add milk (you can use cream, it will be especially tasty with fatty ones). Mix again. Let it cook for two minutes, stir again. And fry for another two minutes. As you can see, the minced meat has become golden and dense. It will no longer crumble when stuffed.

Let's start frying pancakes. Break two eggs into a large bowl, add salt, sugar and beat with a broom until smooth.

Add kefir and vegetable oil.

Mix well. Add 2-3 tablespoons of flour and mix into the dough each time until the lumps disappear. In kefir they disperse quite easily.

Lastly add baking powder. Let the dough sit for five minutes. Mix again. You can bake.

Place a frying pan (preferably two) on the stove. We drip oil onto each one. Pour in two-thirds of a ladle of dough and, turning the pan at different angles, let the dough spread. When the bottom side of the pancake is well cooked, flip the pancake over. And fry until golden areas form.

Take the finished pancakes one at a time and place a tablespoon of minced meat two centimeters from the edge.

Wrap the pancake as if it were an envelope. First the back edge, then from the sides and twist to the end.

You get neat rectangular pancakes. Everything is done quickly, the filling remains warm.

Pancakes with minced meat are eaten with lightning speed. Bon appetit!

Meat filling for pancakes is one of the most popular among people. This version of the dish is very satisfying and tasty. You can join other family members in the process of preparing them - while the next portion of pancakes is being fried, someone has to wrap the filling in them! Empanadas can be in various combinations with other products, and below you will find the most delicious and interesting of them.

1 liter of milk;
2 eggs;
300 g flour;
150 g plums. oils;
½ tsp salt for dough and ½ tbsp for filling;
1 tbsp sugar;
200 grams of minced pork or beef;
1 onion.

First, break the eggs into a mixing bowl. Salt and mix thoroughly. Pour sugar into the egg mixture and mix again. Add about ⅔ milk, mixing with a whisk. Add flour three times in equal proportions and mix each time so that there are no lumps in the dough.

Melt the butter. While it melts, add the remaining milk and knead the dough. When the butter becomes liquid, add it to the dough. This ingredient will give a very delicate creamy taste to the dish. You can leave it to brew for a quarter of an hour.

Now you need to prepare the filling. First, chop the onion and fry until light golden. Afterwards, add the minced meat, salt, and add other spices (pepper or a set “for meat”) if desired.

While the meat filling is fried, bake the pancakes.

When the filling is ready, place about a tablespoon per pancake and wrap it in an envelope.

On a note. Before serving, fry the finished stuffed pancake on both sides until crispy.

Recipe with chicken meat

Chicken meat is considered dietary and is a very popular meat component in many dishes:

onion 2 pcs;
chicken fillet 1-2 pcs;
black pepper;
laurel;
salt;
oil;
a portion of ready-made pancakes.

Pancakes can be prepared using the previously described method.

Here's how to make the chicken filling:

The first step is to boil the chicken. Dip the washed fillet into cold water, add a little salt (for 1 fillet, ⅔ tbsp salt). Add peppercorns and bay leaves to add a spicy aroma.
Chop the onion as finely as possible and fry in a hot frying pan filled with oil. When the onion becomes slightly golden, add a couple of cubes of butter to make the filling juicier.
While the butter is heating, slice the cooled fillet thinner and fry for a few minutes.

The filling is ready. Pancakes with chicken filling go well with sour cream.

With meat and mushrooms

Mushrooms and meat always go well together, so they will be very tasty in pancakes:

1500 grams of any minced meat;
2 goals Luke;
700 grams of any mushrooms;
pepper, salt and other spices;
oil.

First, we prepare the mushrooms: we cut off the defective areas, wash them, cut them into small slices and send them to fry.

Meanwhile, fry the chopped onion and minced meat in a separate saucepan. It is very important to constantly stir the filling so that the minced meat does not stick together in lumps, otherwise it will be difficult to make it homogeneous and convenient for subsequent use. While the filling is preparing, prepare pancakes according to your favorite recipe.

When the minced meat is ready, add the mushrooms and cook for another 10 minutes. The filling is ready for use.

With added cabbage

Another recipe for pancake filling - with cabbage:

2 carrots;
1 avg. onion;
300 g cabbage;
700 grams of minced pork;
2 tbsp sweet and sour sauce;
salt and spices.

First, prepare a simple fry - finely chop the onion into quarters, you can grate the carrots. Simmer for 5-7 minutes. Meanwhile, chop the cabbage and place it along with the minced meat, sauce and spices. Don't forget to add a little salt. Simmer until the cabbage is completely softened and the minced meat is cooked.

With meat and eggs

4 eggs (hard-boiled);
a bunch of green onions;
onion;
chicken fillet, boiled until tender;
salt, pepper, turmeric.

Cut the chicken meat into small pieces and then grind it in a blender. Cut the onion into smaller pieces and fry in oil, adding turmeric. Eggs, pre-boiled hard-boiled, cut into cubes and combine with meat and frying. It will also be delicious to add finely chopped green onions. Salt and pepper the filling. Mix everything thoroughly. Make sure there are no large pieces, otherwise they will tear the pancakes.

On a note. If the filling seems too dry, you can add a couple of spoons of sour cream.

Recipe from Yulia Vysotskaya

The recipe for delicious pancakes for Maslenitsa week was described by Yulia Vysotskaya in her episode “Eating at Home.”

Contains:

sea salt 5 g;
50 grams of buckwheat flour;
120 grams of wheat flour;
100 g wholemeal flour;
50 g fresh strawberries;
30 ml natural yoghurt;
500 ml milk;
20 g sugar;
10 g powdered sugar;
3 eggs;
100 grams of butter; plums;
20 ml vegetable oil

You need to melt the butter - it will give a pleasant yellowish tint and shine. Meanwhile, mix eggs, yogurt, sugar and salt. Combine all types of flour together and add to the egg mixture, stirring lightly. Pour in half the flour and the already melted butter. At this stage, we bring the consistency to the state of slightly liquid sour cream: mixing the entire mass at low speed with a blender, adding milk little by little. The author recommends: cover the dough with film and place it in the refrigerator for half an hour. Thanks to this trick, the pancakes will fry easier, leave the pan better, and reach the desired, obedient state.

Fry the pancakes as usual. They will be a little “freckled” in appearance thanks to the buckwheat flour.

We wash the strawberries and simply cut them into small cubes. We use it to decorate pancakes before serving. Can also be served with maple syrup, berry jam and other options that don't have to be sweet.

Pancakes with meat and potatoes

400 grams of boiled beef;
300 grams of boiled potatoes;
medium onion;
ground pepper;
salt.

Cut the boiled beef and root vegetables into small cubes and grind with a meat grinder or blender until smooth. Finely chop the onion and fry until golden. Add spices and onions to the prepared filling, mix well by hand or in a blender bowl.

Pancakes stuffed with meat and potatoes go well with sour cream and horseradish.

Options for preparing dough for pancakes with meat

The main rule for savory empanadas is not to be too sweet. This means that when calculating the main ingredients (for 3 eggs, 600 ml of milk), you need to add no more than 1 level tablespoon of sugar. You can, of course, not add it at all, but in this case the dough will be a little bland.

Otherwise, you can use various methods for preparing the dough:

according to the classic recipe (water/milk, eggs, flour, salt and sugar);
with dough;
with sparkling water;
with boiling water.

In any option, it is advisable to add eggs, since without them the pancakes turn out less elastic and there is a high risk that they will tear when frying or wrapping the filling. You need to fry the pancakes thin so that when wrapping they do not turn out too thick.

How to prepare a recipe for pancakes for stuffing with meat - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes are one of the oldest traditional Russian dishes, without which not a single holiday in Rus' would be complete. In the modern world, pancakes have not lost their popularity; they are still prepared and served in a wide variety of variations, and depending on the filling, this dish can have a different character and act as an appetizer, main course or dessert.
Stuffed pancakes with meat in milk, which will be discussed in this recipe, can be classified as both an appetizer and a main course. Both adults and children eat them with pleasure, so such a treat can very often be found at the family table.

chicken eggs - two pieces;
milk - half a liter;
wheat flour - one glass;
salt - one pinch;
granulated sugar - one tablespoon.

For filling:
onion - one head;
minced meat - three hundred grams;
salt, black pepper (ground) - to taste.

How to cook stuffed pancakes with meat

First step. To prepare the pancake dough, take a large deep bowl, crack two chicken eggs into it and beat thoroughly by hand with a whisk or fork.

Second step. Next, add cold milk and a tablespoon of sugar to the eggs in small portions and beat everything a little again.

Third step. After this, take the flour, be sure to sift it through a fine sieve and gradually add it to the dough with continuous stirring.

Fourth step. Knead the dough until all the lumps dissolve and it acquires a consistency similar to liquid sour cream. Be sure to add a pinch of salt, after which you can start baking the pancakes. To do this, grease a heated frying pan with a piece of lard dipped in vegetable oil and pour a little dough onto it, distributing it over the entire surface. Bake pancakes on both sides until cooked.

Fifth step. At the same time, we prepare the meat filling for our pancakes. To do this, fry the minced meat in a frying pan with vegetable oil, and then add the chopped onion to it. Be sure to add salt and pepper to taste. Then place the filling in the center of the pancake.

Sixth step. Carefully fold the side edges of the pancake inward and fold it into an envelope. You can additionally fry each envelope on all sides in vegetable oil.

Serve ready stuffed pancakes with meat filling with fresh herbs, sour cream or any other sauce.

Adviсe:
1. The filling can be made from any meat; most often pancakes are made from chicken, pork or turkey meat.
2. In order for the filling to become more homogeneous, the minced meat in the frying pan must be stirred all the time with a spatula so that it fries into lumps.
3. Some people like a very homogeneous meat filling; for this, fried minced meat with onions is ground in a blender.
4. You can also add boiled rice, grated boiled egg, and fried carrots to the meat filling.

Pancakes stuffed with meat

May 10, 2012

One of the Russian recipes is pancakes. I'm posting my recipe - pancakes with meat, or rather pancakes with minced meat. Usually, I fry the ground beef that is included in the filling, and of course the onions too. If it’s convenient for you, you can simply boil the meat and chop it finely. Then fry in oil until golden brown along with the onion (or do not fry the meat at all), and immediately use it for its intended purpose. From the specified amount of ingredients I get 16 pancakes stuffed with minced meat.

For pancake dough:

2 chicken eggs

1 tablespoon sugar

1/3 teaspoon salt

2 cups whole milk

1 1/5 cups sifted flour

2 tablespoons vegetable oil

vegetable oil - for frying pancakes

2 tablespoons butter or vegetable oil

1 medium onion, peeled and finely chopped

450 g ground beef

salt to taste

ground black pepper to taste

Recipe for pancakes stuffed with meat

To prepare the dough, in a deep bowl, beat the eggs with 1 tablespoon of sugar and a pinch of salt. I don't add a lot of sugar, since the filling is not sweet. You can increase the amount of sugar if you want to eat pancakes with jam or jam... Then add 2 cups of milk and 2 tablespoons of vegetable oil to the beaten eggs, mix everything well. Sift flour into the dough, while it is still quite liquid. I don’t put the flour all at once, but in parts, since the amount of flour depends on how thick the pancake you want to get. Again, you can make lacy thin pancakes. Or you can make it thicker, as, for example, for this meat filling. So, mix everything well so that there are no lumps in the dough. Over medium heat in a cast iron or Teflon frying pan with a small amount of vegetable oil, bake golden pancakes.

Set the pancakes aside. Prepare the filling for minced pancakes.

Peel the onion and chop finely. Fry the onion in a frying pan in vegetable oil (1 tablespoon) until translucent. Then add the mince and fry until golden brown (about 15 minutes). Season the filling with salt and ground black pepper to taste. Remove everything from the heat and cool. Now place 1 tablespoon of cooled minced meat filling on each pancake. Fold the pancake into an envelope. These are the pancakes stuffed with minced meat.

Heat 1 tablespoon of the remaining vegetable oil in a frying pan. Fry the pancakes on both sides until golden brown. Serve pancakes stuffed with meat warm or at room temperature. Bon appetit!

http://facebook.com/profile.php?id=100001713440722 Oksana Kontareva

Classic empanadas! And they turned out so delicious, so tanned, thin, lovely! That’s it, I went to the store to get the ingredients - I’ll sculpt and craft!) True, I add milk, eggs and flour in slightly different proportions, but there are so many people and so many ideas!

https://plus.google.com/116386772458064677726 Marina Andreeva

I add a tablespoon of starch to the dough and let it sit for an hour. And then I fry the pancakes, and I pour vegetable oil into the frying pan just before the first pancake, and fry the rest without oil. This recipe is good because thanks to the vegetable oil in the dough, the pancakes will not stick to the pan.

http://twitter.com/ArshawinSeryj Sergey Eremenko

I read the preparation and there is nothing complicated. A minimum of ingredients, a minimum of time and you get delicious pancakes with meat. I’ll add it to my bookmarks and definitely try to make this dessert!

http://twitter.com/funosok Petukhov Nikita

Pancakes with meat, familiar from childhood. What is Maslenitsa without them!

http://vk.com/id89981344 Irina Polyakova

My husband sometimes has pancakes with meat for breakfast. I make a lot at once and then freeze it. And it’s expensive to buy in a store. What are there 6 pancakes in a package for my husband for one tooth)))

Stuffed pancakes with meat, classic recipe

Pancakes stuffed with meat, homemade step-by-step recipe

Since pagan times, the Slavs, as well as various peoples of the world, have gained gratitude and love pancakes- as a symbol of the sun, successful marriages, health and wishes for good harvests. Today in the European part of Russia there is a very high population density - Ukrainians, Belarusians, Kazakhs, Tatars, Mordovians and Udmurts, Caucasian peoples, Baltic nations and many, many others. Between people of different nationalities, who until the recent past lived in the same territory - and today - there is an exchange of experience, including in the field of culinary art. Nowadays traditions and recipes such as pancakes with seasoning. almost lost. But no less delicious culinary dishes appeared like stuffed pancakes all kinds of filling. There is no need to list which peoples bake and stuff pancakes with what filling, but a wide variety of products are used as fillers - fresh mushrooms and herbs, a variety of vegetables and eggs. You can wrap the filling in each pancake, or alternate layers in the form of a pie. Popular sweet fillings include curd, fruit and nut fillings, and salty ones – meat, fish, mushroom, etc.

I suggest you prepare stuffed pancakes with meat filling. as the most popular, traditional and classic recipe:

The first step is to consider the preparation and preparation of pancakes.

The second stage is the preparation and preparation of minced meat.

The third stage is the actual preparation of pancakes with meat.

Ingredients for pancakes stuffed with meat:

– 2 cups wheat flour (white, premium);

Step-by-step recipe for preparing traditional minced meat for pancakes

– cut the meat into large pieces (so that they always remain juicy) and boil them in salted water until almost fully cooked, then remove it and cool in a cool place;

– after the meat has cooled, scroll through the small cells of a meat grinder, cut into pieces, boiled beef and pork;

– peel and finely chop 3 onions and garlic, dill, parsley;

– mix prepared chopped onions, garlic, herbs with the prepared minced meat, add ground black pepper and salt to taste and mix everything thoroughly;

– heat the butter in any container and bring it to a boil over low heat, and then pour the butter into the prepared minced meat and mix gently.

Step-by-step recipe for making stuffed pancakes with meat

– we wrap 2-3 full tablespoons of the prepared meat into each prepared pancake, so that all the edges are closed (first we close the edges on one side, then we wrap it lengthwise, like an envelope, we do it very carefully so as not to tear the pancake dough);

– prepare a frying pan or baking sheet for simmering and baking pancakes;

– place the stuffed pancakes with filling into the prepared container, tightly packed together, and pour warmed butter over them, distributing it evenly on each pancake;

– place the pancakes, in a frying pan or baking sheet, in the oven at a temperature of 180-200 degrees and simmer for 40-50 minutes;

– when a golden, fried crust forms on the top surface of the pancakes during baking, the simmering/baking process must be completed.

Serve stuffed pancakes should be hot, as an independent, self-sufficient dish, you can add herbs, sour cream or sauce.

I wish you health and bon appetit!

Stuffed pancakes with meat. Photo recipe

I often make pancakes, but before I could not make them with filling, because the pancakes were quickly snapped up, and there was nothing left to fill. One day my husband and I bought store-bought empanadas. I won’t say that we didn’t like them, I’m just generally suspicious of public catering, and their price is not at all low. So I finally decided to make homemade empanadas. You can see the result in the photo above:) My husband and I really liked these filled pancakes. They turned out even tastier than from the store, and the price was 4(!) times cheaper. In general, I’d like to present you with my pancake recipe.

1 l. milk
2 eggs
3 tbsp. l. Sahara
2 tsp baking powder or 1 tsp. slaked soda
A pinch of salt
1 tbsp. l. sunflower oil

200 g minced meat
1 large onion
3 eggs

I’ll say right away that I made pancakes for future use and therefore there will be more products in the photo than what is written in the ingredients.
Boil the eggs.

Fry the minced meat in a frying pan for 10-15 minutes, stirring constantly. Peel the onion, chop finely and add to the minced meat. Fry for another 5-10 minutes.

Take minced meat that is not too fatty. I had beef and chicken.

The fried minced meat turns out to be lumps, so it needs to be passed through a meat grinder.

Three eggs on a coarse grater and add to the minced meat.

By the way, eggs can be replaced with mushrooms, then you just need to pre-fry them along with minced meat and onions.

Mix the pancake dough.

The milk needs to be slightly heated, but not too much, otherwise the eggs will boil. Beat the eggs well and mix with milk. Add sugar and salt. Beat everything well until the sugar dissolves.

Add baking powder and a little flour. Do not try to pour a lot of flour at once, firstly, it is not convenient to stir, and, secondly, it is very easy to over-mix and then the dough will have to be diluted. I usually add a third of a glass at a time and, after stirring, see if it’s enough or if I need to add more. The thinner the batter, the thinner the pancakes will be, but if you make it too thin, the pancakes will tear when flipped. When you decide that the dough is ready, you can add vegetable oil to it (optional) so that the pancakes come off the pan better.

Fry the pancakes until golden brown.

Place the filling on the edge of the pancake.

Good day, dear chefs. You will learn how to cook stuffed pancakes with meat and creamy sauce. Of all the recipes you have tried, it is very ideal, and the pancakes turn out juicy, tasty and not greasy.

Stuffed pancakes with meat

We hope you enjoy this recipe and can make it yourself. So let's start cooking, and first watch the video tutorial “Stuffed Pancakes with Meat”.

To prepare, we will need thin pancakes that we baked in advance. You can learn how to do this from another training video recipe on our website. Now let's start preparing this recipe. After our pancakes are ready, we start stuffing them with meat.

Beef – 500 grams
Onion - 1 piece
Salt - 1 teaspoon
Ground pepper - 1 pinch
Flour - 2 tablespoons
Milk - 250 grams

To begin, boil half a kilo of beef, peel one onion. Next, we cut it in half and cutting it large or small does not matter since we will twist it with the meat.

In a frying pan, chop a small amount of butter and vegetable oil. We add vegetable oil so that the vegetable oil does not burn. Place the onion in hot oil and fry it until lightly golden brown. At the same time, do not forget to stir it periodically. Pass the boiled meat and fried onions through a meat grinder with a medium attachment.

To prepare the sauce, heat the butter. Previously, if you prepared this sauce and did not know its name, now you can know that its name is Bechamel. When the oil begins to boil, quickly add flour and begin stirring until dissolved. You need to stir quickly so that there are no lumps.

Pour in the milk and don’t forget to stir it all with a whisk. Cook the Bechamel sauce until it thickens. Don't forget to add salt to the sauce during cooking. You can immediately notice how the sauce begins to thicken and it literally takes 5 minutes to prepare. Pour the finished sauce into a bowl and let it cool. Next we will add it to the minced meat.

This sauce can be used in preparing other dishes. It gives the dish a pleasant delicate creamy taste.

Season the prepared minced meat with salt and pepper and begin mixing in the creamy sauce in small portions of literally 2-3 tablespoons. The filling should have a medium consistency and should not be too thick or too runny. It should keep its shape. Now the filling for the pancakes is ready and let’s start stuffing.

We baked the thin pancakes in a frying pan with a diameter of 20 centimeters and it is very convenient to wrap the filling in them. The process is very simple, put about one heaping tablespoon of the filling on one edge of the pancake and start wrapping it. Pancakes can be wrapped in any way convenient for you.

After we wrap all the minced meat in pancakes, they should be fried immediately before serving. To do this, we should add a small amount of butter and vegetable oil to the frying pan. Place the pancakes and fry them on both sides until golden brown.

The pancakes are ready and now you can invite your friends to the table. And you, dear culinary experts, should try to prepare this recipe for “Stuffed pancakes with meat.” The pancakes turn out very tasty, juicy, not greasy and with a pleasant creamy taste. Prepare your pancakes with pleasure and we wish you bon appetit.

Pancakes stuffed with meat

Ingredients
Servings: 8

For pancakes
2 cups milk (500 ml)
1 cup flour (150 g)
2 eggs
a pinch of salt
1 tbsp. Sahara
50 g butter
vegetable oil for frying

For filling
350 g boiled meat
2 onions, chopped
2 tbsp. butter
salt pepper

Cooking method
Prep: 10 min › Cook: 40 min › Total time: 50 min

Mix with a mixer until smooth, so that there are no lumps: milk, flour, eggs, salt and sugar. Add melted butter, stir again. Let the dough rest for 15-20 minutes.
Fry the pancake on one side, turn it over, and fry the other side. Repeat with remaining dough.
Heat a frying pan well, pour a little oil. Use a large spoon or ladle to pour some batter into the pan. Using a rotating motion, distribute the dough evenly throughout the pan.
Chop the boiled meat very finely or grind through a meat grinder. Fry finely chopped onion in butter until transparent, about 10 minutes, stirring. Add the chopped meat and fry together, stirring, for about 10 minutes. Season with salt and pepper.
Place meat filling on each pancake and roll it into an envelope. If desired, the stuffed pancakes can be further fried.

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Stuffed pancakes with meat

The Russian dish called “Pancakes” always pleases, especially if it has filling. Everyone loves meat filling. And I’ll tell you how to prepare this dish quickly.

Chicken egg 1 piece
Milk 150 Milliliters
Water 150 Milliliters
Vegetable oil 50 Milliliters
Salt 1 gram
Sugar 4 grams
Wheat flour 1.2 cups
Onions 2 pieces
Beef neck 400 grams
Chicken or meat broth 0.5 cups
Baking powder 1 teaspoon

Beat 1 egg, sugar, salt, baking powder into a bowl.

Add milk and water. Beat until smooth.

Sift the flour. Mix the dough. Add 2 tbsp. spoons of vegetable oil. Let the dough rest for 10 minutes.

The dough is ready for frying pancakes. I will specifically focus on the salt in the dough. Some people like meat pancakes with sweet dough, and others with salty dough. The amount of salt and sugar indicated in the recipe can be changed to suit your taste. Fry pancakes in a frying pan as usual.

Chop the onion and fry it until golden brown.

Add raw minced beef prepared at home. I don't like store-bought minced meat. They often put who knows what there. It's better to cook minced meat yourself at home. It will be juicy and tasty.

Pour in 0.5 cups of water, add spices and salt. Simmer for 7 minutes without a lid. The meat will arrive very quickly. It will be juicy. If necessary, you can add water during the extinguishing process.

Stuff the pancakes with the prepared meat filling. For each pancake, 2 teaspoons. Fold into an envelope.

I got 13 pancakes from this amount of food.

Stuffed pancakes with meat.

What could be tastier than golden brown pancakes fresh from the frying pan? Do you think it's cake or ice cream? In vain! Properly prepared pancakes by your loved one or mother will always be tastier than any dish in the world. So, those who know how to cook pancakes are very lucky. That’s why so many have been written not only about recipes for making pancakes, but also about poems about pancakes.

Oh, how I loved my mother’s pancakes
Pagan suns on a platter!
On Maslyanaya, one step away from spring,
When winter takes its last breath,
We gathered decorously at the table,
They sat in a row with their father and younger brother.
The tablecloth lay down, brittle and white,
The table is hugging a folded square.
The stove hummed under the onslaught of fire.
The frying pan flashed like a swallowtail.
And the cat Vasily is a good relative
He hurried to the table with a master's gait.
And mom was flushed at the stove.
The movements are calculated and clear.
And over and over again hot layers
They flew onto our table from the frying pan.
And there was enough for everyone, just have time!
Three goose feathers help us -
Pour melted butter over pancakes,
A bowl of sour cream will soften the road for them...

A source of beautiful poems.

It's not Maslenitsa outside, but MINE are asking for pancakes! And exactly stuffed.

For stuffed pancakes we need pancakes and minced meat. Step-by-step preparation of meat filling here...
Stuffed meat pancakes require special pancakes. My mom calls them DRY PANCAKES for the meat filling. Why dry and why exactly them?
The meat filling itself is fatty, and if you also wrap such a filling in rich oiled pancakes, you will get too much. And dry pancakes and meat filling are the most successful tandem.
Pancakes stuffed with meat are so tasty that no matter how much you bake them, it will still not be enough.
Hot or cold there is no difference.
The dough is designed for 21 pancakes. The pancakes are baked in a frying pan with a diameter of 23 cm and are quite large.
Each pancake contains about 65 grams of filling. That is, the finished pancake turns out to be a decent pot-bellied one. During baking, you decide for yourself how much filling to put and wrap in the finished pancake.
So, let's begin…

One liter of milk
4 eggs
450 grams flour
5 tablespoons vegetable oil
One tablespoon of salt without top
One tablespoon of sugar

Break eggs into a deep bowl, add salt and sugar.
Stir with a whisk or fork until smooth (no need to beat).

Pour slightly warmed milk into the eggs and mix well.
Add flour and mix again. Mix very thoroughly until smooth and lumps disappear.

Pour all the vegetable oil into the dough and mix thoroughly again.
The dough should be liquid and easy to pour.

Cover the dough and leave for 1-3 hours.
At this time, slowly prepare the filling - minced meat.
During this time, stir the dough 2-3 times, it should thicken slightly.
It’s good to heat a pan for pancakes (preferably cast iron) and grease it with a VERY THIN layer of vegetable oil. It is very important! To do this, we will definitely use a regular brush. If there is none, then you can grease a frying pan dipped in oil with half a peeled onion or potato placed on a fork.
An even more convenient option is to lubricate the pan with a clean foam sponge dipped in oil.

The dough contains a lot of fat, so pouring oil into the frying pan is not necessary or even advisable, as this will negatively affect the quality and taste of dry pancakes.
Pour a scoop of dough into the center of the frying pan (depending on the diameter of the frying pan; if the frying pan is small, then half a scoop) and quickly spread it over the entire surface in a thin layer, turning the pan slightly.

When the edges of the dough begin to dry out and slightly brown, lift the pancake with a thin wide spatula and carefully turn it over. Flipping these pancakes is a pleasure.
Let the pancake brown a little on the other side.

Using a spatula, remove the pancake from the pan and transfer to a plate.
YOU DO NOT NEED TO LUBRICATE THIS DAMN IT WITH ANYTHING!
If you apply a paper napkin to such pancakes and press it, then after removing it you will see that it will remain dry and not greasy.

These pancakes need to be folded strictly in small portions. To avoid oiling.
In such small portions and cool.

You can stuff the pancakes during baking, or you can stuff them all at once at the end. No matter how much you want, you won’t be able to keep stuffed pancakes hot. So, there is no need to worry about this; there are several ways to reheat these pancakes without sacrificing taste.
Heat this in the microwave, oven, frying pan, or water bath. Choose the method that is most convenient for you. The only thing, remember! Reheat as much as you will eat at a time. The rest of the stuffed pancakes should be stored in a cool place.
Here is the last pancake...

Let's start stuffing. We will stuff it in the simplest way - with a closed envelope.
If you are interested in other ways to decorate pancakes, then this is the place for you.
Take one pancake and place 2 tablespoons of minced meat in the center.
Cover one side of the minced meat, then the second, third and finish with the fourth.
It's simple, here's an envelope.

Despite the fact that the pancake is very thin, it is also very dense. Holds such a large amount of filling perfectly.
My eaters are hungry today, which means I’ll go all the pancakes at once. That's why I put the pancakes in a saucepan. Or rather, in two saucepans. I won’t cover the pans with stuffed pancakes, but put them in a well-heated oven at 150 C for 15 minutes.

This time will be enough for me to ventilate the kitchen well, soak dirty dishes and set the table.
Well, Orcas, come on!
As usual, I wish you a pleasant tea party!

Fluffy milk pancakes without yeast recipe

Pancakes stuffed with meat or minced meat are simply delicious! Especially if you made the filling and pancakes yourself! Try it - it's easy!

Salt - 1.5 tsp.
Minced meat - 0.5 kg
Rice - 70 gr.
Onions - 2 pcs.
Spices for meat - to taste

Fry finely chopped onion.

Add minced meat, salt and spices to taste to the onion.

Fry everything together over medium heat until done.

At the end, add pre-cooked rice.

Stir, the filling is ready.

Place the pancake with the back side up and place a little filling closer to one edge.

Cover the filling with the right and left edges.

Then we begin to roll the pancake into a tube.

Place the finished pancake with the fold down.

As you fry the remaining pancakes, stuff all the pancakes in this way.

Recipe 2: Filling for pancakes with minced meat and eggs

onion
500 grams ground beef
2 hard boiled eggs
sunflower oil for frying
fresh herbs
salt, ground pepper - to taste

Finely chop the onion and fry in vegetable oil.

Add the ground beef to the pan, be sure to defrost it (if you took it out of the freezer).

Fry the minced meat and onion over fairly high heat until the excess water has boiled away, then cover the frying pan with a lid, reduce the heat and simmer for about twenty minutes.

At this time, hard boil 2 eggs. Finely chop the greens. When the minced meat is cooked, grate the chicken eggs into the frying pan on a coarse grater, add herbs, pepper and salt.

Mix everything well. The filling is ready! When the filling has cooled a little, wrap it in pancakes. The pancakes are ready and can be served.

Recipe 3: How to prepare meat filling for pancakes

3 medium onions;
1 carrot;
2 eggs;
600 g pork;
vegetable oil for frying;
salt and pepper to taste.

Boil the pork until cooked, remove it from the broth, place it on a plate and let it cool. The broth is suitable for preparing other dishes.

When the meat has cooled a little, pass it through a meat grinder or grind it using a blender. You can add a couple of tablespoons of broth to the meat.

Chop the onions and carrots.

Pour a few tablespoons of vegetable oil into a frying pan and fry the vegetables until soft and yellow.

Pour the meat into the frying pan with the onions and carrots and fry a little until an appetizing golden crust appears on the grains.

Boil the eggs until tender, cool under cold running water and peel. Grate on a coarse grater.

Place the minced meat in a bowl again, add the grated egg, salt and pepper to taste and mix everything.

Recipe 4: Meat filling for pancakes made from boiled meat

700 grams of beef must be boiled and cooled in advance.
When the meat is ready, you should take care of the onions: peel 2 medium onions and then finely chop them.
Heat the frying oil thoroughly in a frying pan, add finely chopped onion and bring it to readiness (it should become “rodgy”).
All prepared ingredients are passed through a meat grinder. Season the resulting minced boiled beef with fried onions with pepper and salt to taste. Mix everything well.

We bake pancakes from batter for pancakes, for example, according to. For each pancake you need to put the prepared meat filling and wrap it in an envelope, tube or bag.

Next, melt a small piece of butter in a frying pan and dip each pancake in the melted butter. After that, place them on a frying pan or baking sheet in one layer. Cover the frying pan with a lid and simmer over low heat so that all the pancakes are heated through and warm. Cover the baking sheet with foil and place it in an oven preheated to 180-190 degrees for about five minutes for the same purpose.

It will be very tasty if you serve pancakes with meat filling with sour cream.

Recipe 5: Juicy and tasty meat filling for pancakes

The meat filling for pancakes made according to this simple recipe is prepared from raw meat. It is because of this cooking technology that minced meat turns out very juicy and tasty. Step-by-step recipe with photos.

Meat - 650 grams (this can be stewed pork, beef, or boiled chicken)
Butter - ½ tbsp. spoons
Onion - 1-2 tbsp. spoon (finely chopped)
Eggs - 6 pieces (boil, finely chop or grate)
Sour cream - 2-4 tbsp. spoons
Salt/pepper - To taste
Broth - 200 grams (the one that will remain when you boil the meat)

Grind the cooked meat in a food processor or blender. You can also use a meat grinder.

Melt the butter in a frying pan, fry the onion until golden brown, seasoning it with salt and pepper to taste. Finely grate the hard-boiled eggs. Mix meat, eggs with fried onions and pour in a little broth. Mix all ingredients.

Wrap the spring rolls in an envelope.

Recipe 6: How to make minced meat filling for pancakes

minced chicken - 1 kg;
thin pancakes - any quantity;
onions - 3 pcs.;
chicken eggs - 5 pcs.;
salt - to taste;
ground black pepper- taste;
rast. frying oil- 50 ml.

Fry minced chicken with onions in sunflower oil. At the end of cooking, add salt and pepper to taste.

Divide the finished minced meat into 2 parts. Leave the first part as is, add boiled and chopped eggs to the second.

Fill the pancakes with the resulting minced meat and roll them as you like.

Since I get a lot of pancakes (you can’t eat that much at once), I freeze some of them in the freezer, this is very convenient for a quick breakfast. Before serving, fry in a frying pan on both sides until golden brown.

Recipe 7: Meat filling for pancakes made from minced meat and rice

700 grams of fresh meat (400 beef and 300 pork).
200 grams of onion and a little vegetable oil for frying
100 grams of rice
30 grams of dill
Spices to taste

Grind fresh, chilled meat in a meat grinder. The minced meat must be mixed! Otherwise, it will turn out to be very high in calories and very fatty, in the literal sense.

Simmer the minced meat over medium heat until cooked. First in its own juice, and then with the addition of a small amount of vegetable oil. Be sure to add salt and pepper.

Peel the onion, chop it and fry it in vegetable oil until golden brown along with dill. Add onion to the general minced meat without oil. To do this, simply tilt the pan with onions and let the oil drain.

Boil the rice until cooked, add salt to the water in which the rice is cooked.

Mix boiled rice, fried onions and fried minced meat thoroughly.
The meat filling is ready.

Recipe 8: How to make pancake filling from minced chicken

The filling can be made from ready-made minced chicken, fried in vegetable oil, or use a dietary version of minced boiled chicken. To do this, cook chicken meat with the addition of onions, carrots, salt and your favorite spices. Cooking time depends on the size of the chicken - from 30 to 50 minutes. The resulting broth can then be wonderfully used to prepare another dish.

Scroll the boiled meat into a deep bowl through a meat grinder.

Fry chopped onions in vegetable oil until a pleasant golden-brown color. Don't forget to add a little salt to it.

Add fried onions, finely chopped herbs and soy sauce to the boiled minced meat and mix everything. If desired, you can season the filling with ground pepper or any other spices.

By the way, the recipe for minced chicken pancakes can be varied by adding other ingredients to the filling. They can be rice or mushrooms. You can add chopped boiled egg or cereal such as sago. You can add different colors to the minced meat with pre-cooked and finely chopped carrots or bell peppers. Some people add broccoli for added health benefits. There are many options, use any.

Minced chicken pancakes will be on the table faster if, while cooking the meat and preparing the filling, you simultaneously knead the dough and bake the required number of pancakes.

Before baking the first pancake, lightly grease the pan with vegetable oil. Pour a small amount of dough into the frying pan, distributing it evenly over the surface of the frying pan, and fry the pancake over medium heat for 1-1.5 minutes (until golden brown), then turn over to the other side and fry until golden brown on the other side. Transfer the finished pancake from the frying pan to a plate. Fry all the pancakes in the same way. The result should be 6-7 pancakes.

Let's start preparing the filling. Peel the onion, cut into small cubes and fry in a frying pan in vegetable oil for 1-2 minutes (until transparent).

Then add minced meat to the onion in the pan, salt and pepper to taste. Stirring and breaking up the meat lumps with a spatula, fry over medium heat for 7-10 minutes (until the minced meat is cooked).

Wash the dill, dry it, chop it finely, add it to the minced meat and mix. The minced meat filling for pancakes is ready.

Now you can start stuffing the pancakes; to do this, place 1-2 tablespoons of filling on the edge of each pancake and carefully wrap it with an “envelope” (that is, tuck the edges of the pancake inward, and then roll the pancake).