Pancakes with meat and herbs
6 servings
90 minutes
Meat and herb pancakes are a traditional Russian dish that combines the softness of thin dough with a rich meaty flavor and fresh herbal notes. In ancient times, such pancakes were made during Maslenitsa to delight guests with a hearty treat. Thin, golden pancakes are filled with a fragrant mixture of beef, sautéed onions, and parsley, then tied into elegant pouches like little gifts. They are served with sour cream sauce that adds tenderness and a slight tanginess. This dish is perfect for festive gatherings or cozy family lunches. Meat-filled pancakes not only please the eye with their original presentation but also offer a deep, balanced taste where the softness of the dough beautifully complements the juiciness of the meat.
1
Prepare all the ingredients.
2
Whisk the eggs with sugar and ¼ teaspoon of salt until the sugar dissolves.
- Chicken egg: 3 pieces
- Sugar: 30 g
- Salt: to taste
3
Pour in 100 ml of warm milk and stir.
- Milk: 900 ml
4
Sift 210 grams of flour with baking soda and mix thoroughly with a whisk until a uniform thick dough forms.
- Wheat flour: 225 g
- Baking soda: 0.3 teaspoon
5
In several steps, mix 400 ml of milk into the dough. Add half of the vegetable oil and mix again. Let the prepared dough rest for 15-20 minutes.
- Milk: 900 ml
- Vegetable oil: 80 ml
6
Grease the pan with vegetable oil and fry the pancakes on both sides.
- Vegetable oil: 80 ml
7
Cut the onion into strips. Chop 8 sprigs of parsley.
- Onion: 300 g
- Parsley: 20 sprigs
8
Heat the remaining vegetable oil in a pan and fry the onion until golden.
- Vegetable oil: 80 ml
9
Cut the boiled meat into large pieces and pass it through a meat grinder. After the meat, add the onion.
- Boiled beef: 300 g
- Onion: 300 g
10
Mix the meat with onion and chopped parsley, season with salt and pepper to taste.
- Parsley: 20 sprigs
- Salt: to taste
- Ground black pepper: to taste
11
Prepare the sauce. Melt butter in a saucepan, add the remaining flour, and sauté over medium heat until lightly caramel-colored.
- Butter: 20 g
- Wheat flour: 225 g
12
Add milk and bring to a boil, stirring constantly with a whisk.
- Milk: 900 ml
13
Lower the heat and, while stirring with a whisk, wait until the sauce thickens slightly.
14
Add sour cream to the sauce, mix, remove from heat, and season with salt and pepper to taste.
- Sour cream: 50 g
- Salt: to taste
- Ground black pepper: to taste
15
Place the meat filling on the pancake, gather the edges, and tie with a sprig of parsley to make a pouch.
- Boiled beef: 300 g
- Parsley: 20 sprigs
16
Serve pancakes with sour cream sauce.
- Sour cream: 50 g
