Pancakes with meat
6 servings
120 minutes
Meat pancakes are a traditional dish of Russian cuisine, combining the delicacy of tender dough with juicy meat filling. Historically, such dishes emerged as a way to combine simple ingredients into a hearty treat. In this recipe, thin pancakes made with milk are complemented by a flavorful filling of boiled turkey with sautéed onions and rice, creating a harmony of flavors. The dish is versatile: pancakes can be served hot with sour cream or vegetables, stored in the fridge, and even frozen for convenience. The soft texture of the dough combined with the meat filling makes these pancakes comfort food suitable for both everyday breakfasts and festive gatherings.
1
Prepare all the products.
2
Whisk 3 eggs in a large bowl. Add salt, sugar, and continue whisking.
- Chicken egg: 3 pieces
- Salt: 0.5 teaspoon
- Sugar: 4 teaspoons
3
Add half of the milk and stir.
- Milk: 500 ml
4
Sift the flour.
- Wheat flour: 240 g
5
Add flour in parts, mixing the dough thoroughly with a whisk.
- Wheat flour: 240 g
6
Add 1 more cup of milk, vegetable oil, and mix until smooth.
- Milk: 500 ml
- Vegetable oil: 5 tablespoon
7
Pour boiling water, mix thoroughly, and let the dough sit for 15-20 minutes.
- Boiling water: 220 ml
8
Heat the pan and grease it with vegetable oil. Pour the batter onto the hot pan with a ladle, spreading it evenly.
- Vegetable oil: 5 tablespoon
9
After the pancake is fried on one side, flip it to the other side.
10
Fry the pancake. The pancake cooks faster on the other side.
11
Boil the turkey in lightly salted water until cooked.
- Turkey thigh fillet: 700 g
- Salt: 0.5 teaspoon
12
Pass through the meat grinder.
13
Rinse the rice, pour cold water, cook until done. Rinse the rice again with cold water after cooking, drain in a sieve.
- Rice: 100 g
14
Chop the onion finely. Sauté the onion in vegetable oil until soft.
- Onion: 2 heads
- Vegetable oil: 5 tablespoon
15
Add minced meat, spices, rice, mix, fry for 5 minutes, cool down.
- Turkey thigh fillet: 700 g
- Poultry spice blend: 1 teaspoon
- Rice: 100 g
16
Place the filling on the pancake, fold it into an envelope. Store the finished pancakes in the refrigerator, they can be frozen.
17
Before serving, heat in the microwave or fry in a pan. Serve with sour cream, fresh or pickled vegetables.
