Pancakes with meat
4 servings
50 minutes
Meat pancakes are a true classic of Russian cuisine, infused with the warmth of home. Their history dates back to ancient Slavic traditions when pancakes symbolized the sun and the meat filling added heartiness and nutrition to the dish. Thin, delicate pancakes soaked in milky softness envelop a juicy meat filling with aromatic onions and spices. The taste of the dish is a harmony of airy dough and rich meat filling, especially when paired with sour cream that adds a pleasant tang. Pancakes can be served as a standalone dish or as an addition to a festive table. They are convenient to take along and enjoy anywhere. This dish unites generations while preserving the warmth of family traditions.
1
Beat the eggs with 1 tablespoon of sugar and a pinch of salt. Pour in the milk and mix.
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Milk: 500 ml
2
Sift the flour in parts and mix with a whisk until smooth.
- Wheat flour: 200 g
3
Pour in 2 tablespoons of vegetable oil.
- Vegetable oil: 3 tablespoons
4
Fry pancakes in a pan greased with butter.
- Vegetable oil: 3 tablespoons
5
Fry the minced meat for 5-7 minutes.
- Mince: 500 g
6
Add onion, chopped in a blender or very finely diced.
- Onion: 1 head
7
Add paprika and spices to taste.
- Paprika: to taste
- Condiments and seasonings: to taste
8
Fry until the minced meat is cooked.
9
Place the filling on the edge of the pancake.
10
Wrap the pancake on both sides.
11
Roll it up like shown in the photo.
12
Serve hot with sour cream.
- Sour cream: to taste
