Pancakes with meat
8 servings
90 minutes
This recipe uses pork as the meat component, but you are free to replace it with beef, veal or lamb.
1
Cut the meat into large pieces, immerse it in boiling water, and cook for an hour.
- Pork: 600 g
2
While the meat is boiling, prepare the pancakes: beat the eggs with sugar, add sifted flour and a pinch of salt, and mix. Gradually pour in the milk and knead a smooth batter. Place it in the refrigerator for 20 minutes.
- Chicken egg: 4 pieces
- Sugar: 1 tablespoon
- Wheat flour: 400 g
- Milk: 1 l
3
Preheat the frying pan well, grease it with vegetable oil, pour a ladle of pancake batter onto it and spread it over the entire surface of the pan. Fry for 2 minutes, then flip and fry for another 1-2 minutes. Do this with all the batter.
- Vegetable oil: 60 ml
4
Chop the onion into small cubes and fry it in vegetable oil until golden.
- Onion: 3 heads
- Vegetable oil: 60 ml
5
Let the boiled meat cool slightly and grind it through a meat grinder with fried onions.
- Pork: 600 g
- Onion: 3 heads
6
Add chopped parsley, salt, and pepper to the minced meat to taste.
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
7
Place some filling on the edge of the pancake, fold the sides, and roll it into a tube.
