Homemade pancakes with meat
6 servings
60 minutes
Similar frozen pancakes have become a quick fix when you need to quickly feed guests or just don't have time to cook. Our version is a healthy and simple alternative. Try to cook and see for yourself - everything is very simple and fast.
1
Prepare pancake batter. Wash the eggs and crack them into a large bowl, whisk with a fork or whisk.
- Chicken egg: 2 pieces
2
Add 160 grams of sour cream to the eggs and whisk again by hand. Add 2/3 of the wheat flour and mix well to avoid lumps.
- Sour cream: 200 g
- Wheat flour: 180 g
3
Boil water for the dough. Add boiling water to the mixture, the remaining flour, sugar to taste, a little salt, and 2 tablespoons of vegetable oil. Whisk well to avoid lumps and set aside.
- Water: 250 ml
- Wheat flour: 180 g
- Sugar: to taste
- Salt: to taste
- Vegetable oil: 2 tablespoons
4
Prepare the filling. Boil the carrot, grate it finely, and chop the parsley.
- Carrot: 200 g
- Parsley: 50 g
5
In a heated pan with added oil, fry the minced meat. Then add grated carrot, parsley, salt, and spices. Fry until cooked.
- Vegetable oil: 2 tablespoons
- Ground meat: 550 g
- Carrot: 200 g
- Parsley: 50 g
- Salt: to taste
- Khmeli-suneli: to taste
6
Cook pancakes on a dry skillet, preferably a crepe pan, preheating it over high heat. Fry for 1.5 minutes on each side.
7
Lay parchment on a flat surface. Take 1 pancake and place it on the parchment. Closer to the edge of the pancake, place 2 tablespoons of warm filling. Fold the bottom edge of the pancake and roll it up. Fold the left and right edges of the pancake towards the center. Roll the pancake into an envelope shape. Wrap the filling in the remaining pancakes in the same way.
8
Place the pancakes on a plate and serve with sour cream.
- Sour cream: 200 g
