Pancakes with buckwheat porridge filling with beef
4 servings
90 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the beef, boil it, and pass it through a meat grinder.
- Beef: 300 g
2
Sort and rinse the buckwheat, pour in 2.5 cups of water, bring to a boil over high heat, reduce the heat and cook on low until the water is absorbed.
- Buckwheat groats: 1 glass
3
Transfer the porridge to a clay pot, place it in a preheated oven, and cook until ready.
4
Peel, wash, finely chop the onion and sauté in a small amount of melted butter.
- Onion: 1 head
- Butter: 50 g
5
Mix the meat with onion and buckwheat porridge, season with salt and pepper, add the remaining butter and mix thoroughly.
- Beef: 300 g
- Onion: 1 head
- Buckwheat groats: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
6
To make pancakes, beat the egg whites, add salt, milk, sugar, and melted butter.
- Chicken egg: 5 piece
- Salt: to taste
- Milk: 600 ml
- Sugar: 25 g
- Butter: 50 g
7
Add flour while stirring constantly.
- Wheat flour: 400 g
8
Mix thoroughly and gently fold in the beaten egg whites.
9
Heat the pan and pour a little vegetable oil into it.
- Vegetable oil: 50 ml
10
Slightly tilting the pan, spread the batter in a thin layer on the bottom.
11
Fry the pancake on both sides.
12
Cook the remaining pancakes in the same way.
13
Place a little porridge in the center of each pancake.
- Buckwheat groats: 1 glass
14
Fold the pancakes into envelopes and place them on serving plates.
15
Sprinkle with crushed dill and serve.
- Dill: to taste