Who doesn't love hearty, tasty and aromatic pancakes with meat filling? But many housewives are wondering how to cook them? If you have little experience, then check out our article where you will find out the main secrets of their baking.
Content:
- Dough preparation rules
- The subtleties of baking
- Ingredients
- Step by step cooking
- Video recipe
Rules for making pancake dough
- Prepare products for making pancakes 3 hours before serving them, and if you work with yeast dough, then for 5. It is advisable to sift the flour through a sieve, this will loosen it, and the dough will become fluffier and softer. But this should be done directly during cooking.
- Use eggs only fresh, and it is recommended to beat them well with a mixer. And to make the pancakes tastier, you can grind the yolks and whites with sugar separately.
- Add salt and sugar, preferably after dissolving them with the liquid on which the pancakes will be prepared. But then the water will need to be filtered so that the undissolved pieces of salt or sugar do not get into the dough.
- To prevent the pancakes from sticking to the pan, it is recommended to add vegetable or melted butter to the dough. Regardless of the volume of the dough, about 2-3 tablespoons of butter will be enough.
- The more sugar you put in the dough, the rougher the edges of the pancakes will be. Pale pancakes indicate that the dough is sour. You can fix this by sweetening it. But here you need to know when to stop, the sweet dough will burn.
- Kneading the dough in sour milk or kefir, it is imperative to extinguish the soda with acetic acid. It must be added to liquid ingredients.
- The dough turned out to be thick, dilute it with water, not milk, otherwise the pancakes will burn. You can add more beer, then the pancakes will be thin, but strong.
The subtleties of baking pancakes
- Spoon the dough on top without stirring.
- Pour the dough into the pan in a thin stream and very quickly. At the same time, rotate it in different directions, then the dough will spread evenly over the surface.
- When adding butter to the dough, you can additionally not lubricate the pan. It doesn't hurt, though. You can grease the pan with lard, or a piece of potatoes moistened with oil.
- Pancakes are baked at a moderate temperature, and turned over when the edges dry and the middle is covered with pimples.
- Pancakes are breaking - add flour.
- Caloric content per 100 g - 184 kcal.
- Servings - 20
- Cooking time - 1 hour
Ingredients:
- Flour - 300 g
- Sugar - 2 tablespoons or to taste (since the pancakes will be stuffed with meat, there should not be a lot of sugar)
- Egg - 1 pc.
- Refined vegetable oil - 2 tablespoons, for frying
- Drinking water - 600 ml
- Meat - 1 kg
- Onions - 2 pcs.
- Garlic - 2 cloves
- Salt to taste
- Ground black pepper - to taste
- Ground nutmeg - 0.5 tsp
Making meat-filled pancakes
1. Sift flour into a container for kneading dough, put salt, sugar and mix everything.
2. Beat the egg into the dough.
3. Pour in refined vegetable oil.
4. Add drinking water and knead the dough well. Add the liquid gradually so that the dough is not too thin.
5. Place the pan on the stove and heat well. Take a portion of the dough with a ladle and pour it into the hot pan, rotating it in different directions. When the dough evenly covers the bottom of the pan, send it to the stove and fry the pancakes on both sides until golden brown, about 2-3 minutes on each side.
Stack the pancakes on a platter in a stack on top of each other and cover them with a lid.
6. To prepare the filling, wash the meat and cut into medium sized pieces.
7. Send the meat to a well-heated frying pan with vegetable oil to fry. For the first 10 minutes, fry it over high heat until it becomes crusty.
8. Onions and garlic, peel, wash and chop finely.
9. Add the onion and garlic to the meat skillet and reduce the heat to medium.
10. Season food with salt and pepper and fry until tender.
11. Then cool the meat with onions a little and twist in a meat grinder through the middle wire rack.
12. Turn the stack of fried pancakes upside down and place a portion of the meat filling in the middle.
13. Roll the pancake into an envelope.
14. Place the stuffed pancakes in containers and store them in the refrigerator for about 3 days. They can also be frozen for future use, and, if necessary, reheated in a microwave oven or in a frying pan in vegetable oil.
See also a video recipe on how to cook thin pancakes with meat:
