Pour one liter of cold water, add good quality meat and bring everything to a boil. After a while, remove the foam, add salt to the broth and cook until tender, this will take one hour. 30 minutes before the end of cooking, add a small peeled carrot, an onion, a couple of allspice peas and a bay leaf to the meat.

Beat eggs (not very much) with sugar and salt. I do this by hand using a whisk.

Add part of the milk, the entire amount of sifted flour (you can sift it twice) and mix thoroughly, add the remaining milk. It is advisable to take milk at room temperature, this way there will be no lumps. The dough should be liquid, looking like thin sour cream. Add sunflower oil and mix everything well. The dough needs to stand for about 20 minutes and only then bake the pancakes.

Heat the pan for pancakes well and grease with a piece of lard. If you don’t have lard at home, no problem, take a small potato, cut it in half, prick it with a fork and moisten the cut edge in sunflower oil. Before frying the pancake, simply grease the pan with it. It is very comfortable.

Fry thin pancakes on both sides.

Cool the meat in the broth and then pass through a meat grinder. The meat thus turns out soft, tender, aromatic and absolutely not greasy. For juiciness, pour approximately 100-150 ml into the prepared minced meat. cold broth.
In vegetable oil, bring the onion to a light golden color, cutting it into cubes. Cool slightly and add to the minced meat.

Place a tablespoon of filling on the cold pancakes (in the center). Fold in the bottom edge of the pancake, and then the edges.

Wrap the pancake in an envelope.

Pancakes with minced meat and onions can be placed in a container and frozen, and if necessary, fried in a frying pan and served with sour cream.

How to make delicious empanadas at home

Empanadas are a very famous dish in all countries of the globe. They are mainly served as a second course for lunch or dinner. Meat pancakes also go well with tea or coffee for breakfast. As for the filling, there are very, very many variations on the theme of its preparation, and each housewife has her own proven and favorite pancake recipe.

Empanadas are always a winner as they are a very tasty and filling dish. They can also be prepared in reserve and placed in the freezer. And when necessary, take it out and heat it in the microwave or fry it in a frying pan. And voila - you can have a delicious snack. And if you liked this recipe, I recommend another similar one, one of my favorite and most delicious - recipe for pancakes with liver.

Everyone loves meat pancakes, especially men. Pancakes with meat are served both hot and cold. You can sprinkle them on top with herbs or grated cheese, pour sour cream or mustard over them. And as a complement to a pancake dish, simple vegetable salads or a variety of pickles can serve.

Ingredients:

for making pancakes:

• 200 g flour;
• 2 whole eggs and 2 yolks;
• 100 g butter;
• 0.5 tsp salt;
• 700 ml milk;
• a small piece of lard for greasing the pan.

for meat filling:

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

Meat pancakes recipe

The pancakes will be very juicy if you fold them into envelopes, since all the meat juice will remain inside. And for this you need to prepare soft, thin and elastic pancakes. In this recipe I will tell you in general terms how to cook thin pancakes with milk. But you will find a more detailed recipe with step-by-step photos.

1. Prepare the dough for pancakes. Combine all ingredients in a convenient bowl. Knead the dough thoroughly. To speed up cooking, use a whisk or mixer. The mass came out homogeneous, slightly thick, like sour cream.

2. Heat the frying pan thoroughly and grease it with a piece of lard on a fork. Pour some of the dough into a hot frying pan. Fry on both sides. Make sure that the pancakes do not dry out - then they will become brittle and the envelopes will not be able to be folded.

3. Place the pancakes on top of each other.

Advice. If you overcook the pancakes, grease each one with a piece of butter and cover with the next hot pancake. This will soften the dough and make it even tastier.

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

5. 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.

6. Chop the onions and carrots.

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

8. 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.

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

10. Transfer the minced meat back into the bowl, add the grated egg to it, salt and pepper to taste and mix everything.

11. Place the filling in the center of the pancake. For a regular size pancake you need 1.5-2 tablespoons of filling.

12. Wrap the pancake in an envelope.

8. This is how we roll up all the pancakes.

9. Pour vegetable oil into the frying pan and fry on both sides until crispy and delicious. You can sprinkle the top of the empanadas with green onions or other herbs.

And if time allows, you can bake pancakes in the oven. For flavor, the recipe for meat pancakes can be slightly varied: squeeze 1 clove of garlic through a press and coat each pancake with butter instead of vegetable oil for frying. Just put the pan with pancakes in a well-heated oven so that they don’t come out dry.

Our delicious, hearty and flavorful meat pancakes are ready.

Invite everyone to the table and enjoy your meal!

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. Add 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:

1. 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.
2. 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.
3. 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 yogurt;
• 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 whole 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.

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 main 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 constantly stir 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 pork pancakes. 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 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 and 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, carefully fold in the whipped whites. Fry 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, 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, salt and pepper, 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 green onions, dry, finely chop. 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 some butter into it (2 tbsp). 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, stir. 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 unsweetened 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!