Pancakes with meat
4 servings
50 minutes
Meat pancakes are a cozy dish of Russian cuisine, combining airy pancakes and juicy meat filling. The origins of this recipe trace back to the traditions of Russian pies, where the filling is enclosed in thin dough. They have a delicate flavor with a slight sweetness from the dough and a savory meat filling enriched with the aroma of carrots and spices. These pancakes can be served as a standalone dish, complemented with sour cream or a flavorful sauce. They are convenient to take along and are perfect for a hearty breakfast or a cozy family dinner.
1
For the filling, lightly fry the minced meat, add grated carrot, season with salt and pepper to taste, and fry everything together until fully cooked.
- Ground meat: 500 g
- Carrot: 2 pieces
- Salt: 1 teaspoon
- Ground black pepper: to taste
2
Whisk the eggs well with salt and sugar, add part of the milk, sift in the flour, and while stirring, add the remaining milk. Make sure no lumps form. The pancake batter should be liquid, like thin sour cream.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Milk: 600 ml
- Wheat flour: 250 g
3
Heat the frying pan well, grease it with vegetable oil, and fry thin pancakes on both sides.
- Salt: 1 teaspoon
4
Place a tablespoon of filling in the center of each pancake and wrap it like an envelope.
5
Stuffed envelopes can be fried in butter or served immediately.
- Salt: 1 teaspoon
