Delicious pancakes with meat recipe. Pancakes with meat

Pancakes stuffed with minced meat are a traditional Russian treat. You can find them frozen in any grocery store: heat them up in the microwave and you’re ready for breakfast, dinner or a snack, an everyday dish or a holiday dish. But why buy something of unknown quality that you can prepare in excellent quality in your kitchen quickly and easily? And the juicy meat will be clear from what and what kind, and the oil will be of the best quality. Minced pancakes - no options - should be prepared at home, so here is my recipe for minced pancakes step by step to make everything clear.

We will serve the filled pancakes warm with sour cream. If you still had to leave the pancakes in the refrigerator, heat them in a frying pan with butter.

Ingredients

Dough:

milk 300 ml
salt 1.5 tsp.
sugar 1 tsp
chicken egg 3 pcs.
sunflower oil 30 g
wheat flour 300 g

Filling:

pork 450 g
onion 200 g
salt to taste
ground black pepper to taste
sunflower oil for frying

How to cook empanadas

First, prepare the pancakes and then wrap the filling in them. Smash chicken eggs into a deep bowl or mixer bowl. Add salt and sugar. Beat lightly with a mixer or hand whisk until bubbles appear.
Pour room temperature milk into the beaten egg mixture and sunflower oil. Continue beating until smooth.
Add sifted wheat flour in small portions. After each addition of flour, stir the dough until smooth. I use a mixer for this.
The end result should be liquid. pancake dough, which will be easily distributed throughout the pan.
Before frying pancakes with meat, the frying pan must be heated and greased with a thin layer of oil or a piece of lard. Pour in a portion of the dough. Spread the dough by rotating the pan in a circle. Fry the pancakes on both sides until golden brown.
The pancakes are ready. From the specified amount of products we got 11 pancakes.
Now - the meat filling. Peel the onion and cut into small pieces. Fry in a little oil until soft.
For cooking I use pork. I buy minced meat very rarely; I make it myself. You can use beef, chicken, or a mixture of minced meats instead of pork. Grind the prepared meat in a meat grinder and add to the fried onions. Stir and fry until cooked for 15-20 minutes. Stir occasionally. At the end of cooking, add salt and pepper and cool slightly.
Place a portion of the filling on the opened pancake and wrap it in an envelope.

Pancakes stuffed with meat are one of the favorite dishes of Russian cuisine by many housewives. They can be prepared quite easily and quickly. They turn out filling and tasty. If you don’t know how to bake pancakes with meat so that they turn out juicy and tasty, then they will help you following recipes and advice.

What meat to use for filling

The filling can be made from various types meat:

That's it for the list possible options doesn't end. The fact is that you can use any edible meat to prepare the filling. In addition, you can use a combination of its different types. This will give the pancakes a piquant taste, and the filling itself will become juicier and softer.

How to prepare the filling

To quickly make pancakes, use boiled meat. To prepare the meat filling, carry out the following steps:

The meat is finely ground in a meat grinder.
Finely chopped onions and grated carrots are fried in vegetable oil.
Add boiled meat to the onions and carrots, salt and pepper. Fry for 5 minutes.

You can also use it to prepare the filling. raw minced meat. It is added to the onions and carrots and simmered over low heat for 15 minutes.

Traditional recipe for pancakes with meat

These are pancakes with meat made with milk, which turn out very tasty and juicy. They can be served as a second course or as a kind of dessert for tea.

Ingredients for the dough:

1 liter of warm milk.
3 eggs.
0.5 tbsp. l soda.
1 tsp sugar.
1 tsp salt.
2.5 cups flour.

Filling ingredients:

Preparation:

The recipe for this dish is simple and easy. It turns out incredibly tasty. Therefore, pancakes with chicken and mushrooms can be safely served both on a regular and holiday table.

Ingredients for the dough:

1.5 cups flour.
2.5 tbsp. l. Sahara.
3 eggs.
3 glasses of warm milk.
1 tsp. salt.
2 tbsp. l. vegetable oil.

Filling ingredients:

Preparation:

Beat the eggs until foamy and add salt and sugar to them.
Heat the milk until warm, and then pour the beaten eggs into it in a thin stream. In this case, it is necessary to stir constantly so that the eggs do not curl, otherwise the dough will be spoiled.
Then add flour sifted on a fine strainer. Everything is mixed so that not a single lump remains.
At the end, add vegetable oil. The dough is ready!
While the dough is resting, you can prepare the filling. First, rinse well and pass through a meat grinder. chicken fillet. Separately, fry the onion in a frying pan, then add the resulting minced chicken and finely chopped mushrooms to it. Salt and pepper the filling, then cover it with a lid and simmer for 20 minutes.
While the filling is being prepared, you can proceed to frying the pancakes. Pancakes are fried on both sides for 2-3 minutes until golden brown. Then they are removed from the frying pan, greased with butter and stuffed with hot filling.
Bon appetit!

Delicious pancakes with chicken and mushrooms - video recipe

These are delicious and nutritious pork pancakes. They can be served for lunch as a complete second course.

Ingredients for the dough:

1 cup flour.
1 tsp. Sahara.
2 glass of warm milk.
2 eggs.
2 tbsp. l. vegetable oil.
1 pinch of salt.

Filling ingredients:

300 g pork tenderloin.
1 medium onion.
0.5 tbsp. milk.
1 tbsp. l. vegetable oil.
2 tbsp. l butter.
1 bunch of greens (parsley and dill).
salt to taste.

Preparation:

Pancakes with rice mixed with minced meat are a great option for a Sunday lunch with the family.

Ingredients for the dough:

0.5 liters of milk.
0.5 liters of water.
1 tsp. Sahara.
1 tsp. salt.
12 tbsp. l flour.
4 tbsp. l. vegetable oil.

Ingredients for minced meat:

Preparation:

What is it served with?

Let's look at what to serve pancakes with meat with:

Pancakes with meat are homemade dish, consisting of a thin pancake and boiled meat, rolled in a meat grinder. Minced meat with onions wrapped in a tube in a pancake or folded in an envelope is considered classic pancake with minced meat and favorite homemade food for adults and children - nutritious, tasty and simple. So, let’s prepare a pancakes with meat recipe with photos step by step, so that everything is as simple and clear as possible.

Pancakes with meat are one of the most popular appetizers made from dough and meat. If there is some boiled meat left after preparing the second or first course, you can twist it and stuff it into pancakes. The dough for pancakes with meat should be fresh or slightly salty. Usually the dough is prepared in milk with the addition of flour, eggs, a small amount of sugar and salt. The dough for pancakes with meat should have a liquid consistency.

The most common version of meat filling is boiled meat twisted in a meat grinder and fried onions. Sometimes onions are fried together with carrots and added to the minced meat. The meat can be any: beef, lamb, veal, pork, etc.

To significantly reduce cooking time, you can buy ready-made minced meat and simply fry it until cooked. For sharpness and piquancy, garlic is added to the minced meat, tomato paste and spices. Meat pancake fillings may also include boiled eggs, pickled cucumbers, tomatoes, fried cabbage, canned beans or peas, mushrooms, cheese and any other foods that go with meat.

Pancakes with meat are served hot or cold, with sour cream, herbs, mustard or grated cheese. Wrap the pancakes in rolls or envelopes. Stuffed pancakes can be fried in a frying pan with butter or in a preheated oven.

Pancakes with meat and meat products - 11 delicious recipes

Beef pancakes

Ingredients:

200 ml milk,
4 eggs,
150 g flour,
7 g baking powder,
60 ml vegetable oil,
1 head of onion,
400 g beef,
300 g potatoes,
salt and pepper to taste.

Preparation:

Combine eggs, milk, baking powder, vegetable oil, salt, then beat with a mixer. Bake pancakes by frying them on both sides. Boil potatoes and meat. Grind and pass through a meat grinder. Chop the onion, fry, combine with minced meat, salt and pepper. Fry the minced meat in vegetable oil and wrap it in pancakes.

Chicken pancakes

Ingredients:

300 g flour,
500 ml milk,
3 eggs,
25 g sugar,
75 ml vegetable oil,
100 g butter,
3 g salt.

For filling:

500 g white meat chicken (boiled),
50 g mushrooms (any, dried),
400 ml chicken broth,
25 ml vegetable oil,
200 ml cream,
2 yolks,
50 ml cognac,
100 g butter,
ground nutmeg on the tip of a knife,
pepper,
salt.

Cooking method

To prepare the dough, grind the yolks with sugar and salt, beat, add milk, mix, add flour, add whipped whites, mix thoroughly. Then add vegetable oil and mix again. Scoop the dough with a small spoon, pour the dough into a hot frying pan, greased with butter, and bake thin pancakes frying them on both sides.

To prepare the filling, finely chop the chicken meat. Wash the mushrooms thoroughly, boil and chop finely. Mix chicken meat with mushrooms, add chicken broth mixed with vegetable oil. Then add cream, whipped yolks and cook over low heat until thickened. Season with salt, pepper, nutmeg, cool slightly, pour in cognac, mix thoroughly. Place 1 tablespoon of filling on each pancake. Roll the pancakes into an envelope and fry in a hot frying pan. butter on both sides. Chicken pancakes can be served with chicken broth, as well as coffee or tea.

Pancakes with boiled meat

Ingredients:

400 g flour,
600 ml milk,
5 eggs
50 g butter,
50 g vegetable oil,
25 g sugar,
3 g salt.

For filling:

200 g beef (boiled),
50 g stale bread,
1 onion,
30 ml vegetable oil,
75 g sour cream,
pepper,
salt.

Cooking method:

Egg yolks beat, salt, add milk, sugar, melted butter. Add flour while stirring constantly. Stir and carefully fold in the whipped whites. Fry the pancakes on one side in vegetable oil.

To prepare the filling, peel the onions, wash them, finely chop them and fry them in vegetable oil. Soak the bread in water and squeeze. Pass the meat, onions and bread through a meat grinder, add sour cream, salt and pepper. Place the filling in the fried center of the pancake and roll it up into an envelope. Fry the pancakes in a hot frying pan greased with vegetable oil.

Pancakes with liver

Ingredients:

400 g flour,
600 ml milk,
5 eggs
50 g butter,
25 g sugar,
5 g curry seasoning,
50 ml vegetable oil,
3 g salt.

For filling:

100 g beef liver,
50 g rice (boiled),
1 onion,
50 ml vegetable oil,
pepper,
salt.

Cooking method:

Beat the egg yolks, add salt, add milk, sugar, curry seasoning, melted butter and, stirring, add flour. Stir and carefully fold in the whipped whites. Fry pancakes on one side in oil.

To prepare the filling, rinse the liver thoroughly, dry and finely chop. Onion peel, wash, finely chop. Fry the liver in vegetable oil with onions, add rice, salt, pepper, mix thoroughly. Place in the middle of the fried side of the pancake a small amount of fillings, roll up into an envelope. Fry the prepared pancakes in a hot frying pan greased with vegetable oil.

Pancakes with minced chicken

Ingredients:

250 g flour,
200 ml milk,
2 eggs,
5 g sugar,
35–50 ml vegetable oil,
50 g ghee,
salt.

For filling:

400 g minced chicken,
1 onion,
1 tomato
1 bunch of parsley,
75 ml vegetable oil,
pepper,
salt.

Cooking method:

Beat eggs with sugar and salt until fluffy foam forms. Pour in milk, 200 ml of water, vegetable oil and mix thoroughly. Add flour and knead batter. Fry the pancakes in a hot frying pan on both sides.

To prepare the filling, peel the onions, wash them, chop them finely, then fry them in vegetable oil. Wash the tomato, cut into small cubes. Chicken mince and add tomato fried onions, salt, pepper, simmer over low heat until cooked. Wash the parsley, dry it, chop it finely, add it to the filling, and mix thoroughly. Place the filling on the pancakes and smooth them out. Fold the pancakes into quarters and fry in boiling melted butter.

Czech pancakes with pork

Ingredients:

2 eggs,
1–2 teaspoons yeast (dry),
600 g flour,
200 ml milk,
100 ml vegetable oil,
50 g sugar,
3 g ground nutmeg,
3 g salt.

For filling:

400 g pork (lean),
2 cucumbers (pickled),
100 g buckwheat (boiled),
50 g tomato paste,
1 onion,
50 ml vegetable oil,
pepper,
salt.

Cooking method:

Beat eggs with sugar, nutmeg and salt. Mix the yeast with the flour, stirring constantly, pour in the milk in a thin stream, then 200 ml of water. Withstand at room temperature within 1 hour. Bake pancakes in a hot frying pan greased with vegetable oil.

To prepare the filling, rinse the pork thoroughly, dry it, and cut into small pieces. Peel the onions, wash them, cut them into small cubes. Fry onions in vegetable oil, add pork, salt and pepper, fry until tender. Then add tomato paste, finely chopped pickled cucumbers and buckwheat, simmer over low heat for 10 minutes. Ready stuffing cool. Place the filling on the pancakes and smooth them out. Fold the pancakes into quarters and fry in vegetable oil.

Turkey pancakes

Ingredients:

400 g flour,
600 ml milk,
5 eggs
50 g butter,
5 g sugar,
150 ml vegetable oil,
3 g salt.

For filling:

400 g turkey fillet,
100 g cooked rice,
50 ml soy sauce,
1 tablespoon capers,
1 bunch of green onions,
50 g mayonnaise,
50 ml olive oil,
pepper,
salt.

Cooking method:

Beat the egg yolks, add salt, milk, sugar, and melted butter. Add flour while stirring constantly. Mix thoroughly and carefully fold in the whipped whites. Bake pancakes in a hot frying pan greased with vegetable oil.

To prepare the stuffing, thoroughly rinse the turkey fillet, dry it, and cut it into pieces. thin strips, salt, pepper, sprinkle soy sauce, keep in a cool place for 30 minutes, then fry until cooked through. olive oil. Finely chop the capers. Wash the green onions, dry them, and chop them finely. Add fried turkey, green onions and capers to boiled rice, season with mayonnaise, mix thoroughly. Place the filling on the pancakes and smooth them out. Roll the pancakes into an envelope and fry in vegetable oil.

Pancakes with meat and fresh cabbage

You can’t ignore people who really love cabbage in all its forms of preparation. It turns out that minced meat with fresh cabbage also goes perfectly with our delicacies.

Ingredients:

minced meat – 350 gr.
cabbage – 300 gr.
ready-made pancakes – 15 – 20 pcs.
garlic clove – 2 pcs.
onions – 2 pcs.
sunflower oil – 2 +1 tbsp. spoon
butter – 1 tbsp. spoon
salt, pepper, spices, herbs - to taste

Cooking method:

Chop the onions into oblong strips. Grind the garlic clove using a press, or simply finely chop it with a knife. If you don't like garlic, you can do without it.
Heat a frying pan and pour butter (2 tbsp) into it. Fry the onion until it turns almost golden. When the onion is already transparent, add chopped garlic.
Chop fresh cabbage into thin strips.
Add cabbage sticks to the onion-garlic fry, add salt and season with allspice. Fry until half cooked while stirring.

To prevent it from burning, you need to add about a third of a glass of water. Then stir periodically and fry covered so that the moisture does not evaporate, but on the contrary, helps to stew. In this case, the cabbage will not turn out dry.

Move back a little stewed cabbage to one edge of the frying pan, and pour the remaining spoon of oil into the vacant space and lay out the minced meat, salted and peppered in advance, for frying. Periodically stir the cabbage separately and the minced meat separately until they mix together.
When the minced meat is almost ready, you need it with cabbage. Then add chopped fresh herbs (or dried ones too). Simmer until ready. Let mix and stand for a while closed lid, and then cool.
Cooled down delicious filling Place on pancakes and roll them into an envelope or tube. Who likes it more?
Heat the butter in a frying pan and fry the stuffed products in it until desired condition. Some people like a crispy crust, while others may just want to slightly heat the finished dish.

In the recipes given, one minced meat or type of meat can be easily replaced with any other. This will not make them any less satisfying. Or maybe vice versa - they will be more rich and aromatic.

Pancakes with meat with sauce

Ingredients:

500 g pork or beef,
2 tablespoons sour cream

2 eggs,
150 g wheat flour,
1 glass of milk,
to taste - salt

1 tablespoon wheat flour,
2 tablespoons chopped onion,
2 tablespoons lard,
1 glass of sour cream,
to taste - salt

Cooking method:

Pour the meat into 1 liter of salted water, boil, mince the sour cream and simmer. Knead a thin dough from flour, eggs, milk and salt, then fry 10 pancakes. Place 1 tablespoon of cooked minced meat on each pancake, roll into a roll, place on a small baking sheet, bake in moderate hot oven.

Mix the remaining broth with dried flour, sauteed in lard onions, salt and sour cream to taste. Pour the sauce over the finished pancakes.

Pancakes with meat sauce

A fluffy spongy yeast pancake soaked in butter - an ancient Russian dish, whose history begins with the folk celebration of Maslenitsa. Housewives kneaded the pancake dough 5–6 hours before baking, starting with the yeast dough and gradually adding everything necessary ingredients. Pancakes can be made from different types of flour, making meat, vegetable, fish or fruit toppings.

Ingredients:

400 ml warm milk (35–40 °C)
300 g flour
1 egg
20–40 g fresh yeast
20 ml melted butter (can be replaced with vegetable oil) or pork fat
20 g sugar
1 tsp. salt
vegetable oil for frying

300–500 g fatty pork (neck)
1 large onion
1 tsp. seasonings for frying meat (a mixture of ground peppers, ground coriander)
salt - to taste

To submit:

sour cream or butter

Pour flour into milk with dissolved salt, sugar and yeast mashed in it. Stir until smooth. Add egg, melted butter or fat, mix. Leave the dough for 1-2 hours in a warm place. Stir again at the end. Cut the pork into cubes, peeled onion into thin strips. Add seasoning, salt. Mash until the onion releases its juice. Pour some pancake batter into a well-heated frying pan greased with vegetable oil. Quickly place the pork and onions on top. Turn the pancake over and fry for 5-6 minutes until done. Serve with butter or sour cream.

Pancakes with meat and cheese

Extremely hearty recipe pancakes with cheese is the recipe demonstrated below. This dish can be served for breakfast at the family table, and can also be taken with you for consumption during your lunch break at your place of work.

Preparing pancakes according to this recipe takes only 20 minutes using the following ingredients:

half a liter of milk;
a quarter kilogram of flour;
half a kilo minced meat assorted;
large onion;
three eggs;
a quarter teaspoon of salt;
a couple of tablespoons of vegetable oil;
this amount of butter;
300 grams of Dutch cheese.

Preparation:

To form a homogeneous, thin dough, mix together milk, eggs and vegetable oil with salt.
Flour is added to the bowl in portions, preventing lumps.
To fill future pancakes, fry minced meat with finely chopped onion in one saucepan for ten minutes.
Grind the cheese using a coarse grater.
All components are mixed in one container.
For each pancake you will need a tablespoon of prepared filling.

Pancake toppings

Naturally, pancakes can be eaten “just like that.” Place the pancake on a plate and top with sour cream, jam, salted fish, caviar... whatever. Or you can make pancakes with filling. This is convenient because you can bake the pancakes the day before, wrap the filling in them, and in the morning you only need to warm them up. The fillings can be very varied:

Meat filling

Pour boiling water over meat (beef or pork). Collect floating foam. Add salt at the rate of ½ teaspoon per liter of water. Add the onion, peeled if possible, and coarsely chopped carrots and celery. Cook until done. Cool the meat, finely chop or mince. Finely chop the onion and fry in butter (or a mixture of butter and vegetable oil) until transparent, add meat. Fry, stirring for a minute. Add salt and pepper to taste. I won’t go further exact proportions, because every housewife does everything to her own taste, so below are only ideas.

Chicken filling

Boil the chicken breast, cool and mince or finely chop with a knife. Fry the onion in butter, add chicken breast and crushed garlic, if desired. Simmer for 5 minutes over low heat until the sour cream thickens. Add salt and pepper to taste. Remove the garlic clove.

Liver filling

Chicken or beef liver peel off films and boil. Pass through a meat grinder. Finely chop the onion and carrots, fry in butter, add the liver. Finely chop the boiled eggs and add to the liver, salt and pepper to taste.

How to wrap the filling in pancakes

The easiest way to serve filled pancakes is to put the filling on the edge of the pancake and wrap it in a roll: each of us did this on our plate. Or you can try a little and make envelopes or bags.

Envelopes

Place a tablespoon of filling on the edge of the pancake closer to you.
Fold the short edge away from you.
Fold in the side edges.
Flip the filled pancake away from you onto the free side. This is faster than throwing the free edge over the filling. In addition, this way the envelope will press the flap, which means the pancake will not unfold.

Pouches

For savory pancakes, for their “ties”, you can use onion arrows, parsley or dill stems. To make them stronger and more elastic, scald them with boiling water. Another interesting option- smoked rennet cheese, which is sold in the form of braids. If you don’t want to bother with ties, you can use a dryer or a slice of apple from which the core has been removed to secure the bag.

Bon appetit and enjoy the stuffed little “suns”, which in their originality and taste can easily overtake any other foreign product!

Have a great mood and all the best!