What are the minced meat pancakes called? Pancakes with minced meat

Pancakes are a traditional Russian dish that dates back to the ancient Slavs. An interesting legend about oat jelly spilled and baked in the oven is connected with its appearance. It is believed that then unusual pastries came into use, and so much so that today there are a huge number of cooking variations - these are pancakes with minced meat, lean, yeast or butter. And in traditional cuisines of other countries, they have undergone such changes that pancakes remotely resemble.

It is not known for certain where the tradition of stuffing pancakes came from, but the fact that this dish turns out to be satisfying cannot be denied. Another positive quality is that there are many filling options - everyone will find it to their liking. Stuffed pancakes can replace both baked goods and a full meal. A step-by-step recipe will help please the whole family with delicious pancakes.

Cooking time is 40-60 minutes.

Pancakes with milk are more suitable for the filling - they are elastic and do not interrupt the taste of meat.

Pancakes with minced pork

For the filling, you can take only minced pork or dilute it with chicken - in this case, an equal amount of both mince is taken, and the cooking process does not change.

Ingredients:

a glass of wheat flour;
1 liter of milk;
2 chicken eggs;
1 tablespoon of sugar;
1 teaspoon of salt;
¼ teaspoon of baking soda;
Oil for frying.

For filling:

1kg minced pork;
1 onion;
A pinch of pepper and salt.

Preparation:

Fry the minced meat in a pan, adding finely chopped onion. Season with pepper and salt.
While the minced meat is cooling, bake the pancakes.
Warm the milk a little to room temperature. Pour eggs into it, beat.
Add flour, sugar and salt to the resulting mass. Beat until the liquid is smooth and slightly viscous.
Dissolve soda in a little hot water, pour into the dough.
Let the dough steep a little - 10-15 minutes.
Bake pancakes in a hot skillet.
Put a little minced meat in the center of the finished pancake, wrap it in an envelope.

Pancakes with minced meat and rice

Rice helps to save a little on minced meat without sacrificing taste. As a result, the pancakes are tender and satisfying. Such a dish can replace a hot one. You can bake pancakes based on the previous recipe.

Filling:

500 gr. minced pork;
300 gr. rice;
1 onion;
black pepper, salt - pinch at a time.

Dough:

a glass of flour;
1 liter of milk;
2 chicken eggs;
1 tablespoon of sugar;
1 teaspoon of salt;
¼ teaspoon of baking soda;
oil for frying - vegetable or butter.

Preparation:

Prepare pancake dough: combine milk, eggs, sugar, salt and baking soda. Stir so that there are no lumps left.
Bake the pancakes in a hot skillet.
It is better to prepare the filling in advance so that it cools down a little.
Boil rice in slightly salted water.
Fry the minced meat with the addition of onions - chop it into small cubes, pepper and salt.
Mix the minced meat and rice.
Place the filling in the center of the pancake, wrap it in an envelope.

Pancakes with minced meat and egg

To prevent the filling from looking too greasy, you can add a boiled egg. The greens will add a little piquancy.

Ingredients:

0.5 kg of ground beef;
2 chicken eggs;
1 onion;
a small bunch of onions and dill;
vegetable oil - for frying;
a pinch of coriander, black pepper and salt.

Preparation:

Boil the eggs, peel them and grate them on a coarse grater.
Fry the ground beef in a pan with the addition of spices.
Pour the diced onion 10 minutes before cooking.
5 minutes before cooking - add the grated egg.
The filling is ready. It can be used to stuff any pancakes by folding them in envelopes.

Pancakes with minced chicken

Chicken pancakes are more dietary and less fatty. Plus, the chicken allows you to add a variety of spices to enhance the flavor.

Ingredients:

0.5 kg of minced chicken;
1 onion;
1 tbsp mayonnaise or sour cream - optional;
Curry, ground paprika, salt, garlic, coriander - pinch each.

Preparation:

Fry the minced chicken with the chopped onion.
Add spices and salt.
Squeeze 2 cloves of garlic into the ready-made minced meat.
The chicken may be a little dry. Sour cream or mayonnaise will help to make it more tender.
Stir the mixture thoroughly. Place in the middle of the pancake. Wrap the pancakes in envelopes or rolls.

Pancakes with minced meat are a complete meal that will come in handy at any time of the day. It is convenient to take them with you to work and use them as a snack or have a picnic, where pancakes will become an excellent gastronomic highlight of the program.

The meat filling for pancakes is one of the most popular among the people. This version of the dish is very satisfying and tasty. Other family members can be added to the process of their preparation - while the next portion of pancakes is being fried, someone has to wrap the filling in them! Pancakes with meat can be in various combinations with other products, and below you will find the most delicious and interesting ones.

1 liter of milk;
2 eggs;
300 gr flour;
150 gr plums. oils;
½ tsp salt for the dough and ½ tbsp for the filling;
1 tbsp sugar;
200 gr minced pork or beef;
1 onion.

First, break the eggs into a dough bowl. Salt and mix thoroughly. Pour sugar into the egg mixture and mix again. Add about ⅔ milk, kneading with a whisk. Add flour three times in equal proportions and stir each time so that there are no lumps in the dough.

Melt the butter. While it is melting, add the rest of the milk and knead the dough. When the butter becomes liquid, add it to the dough. This ingredient will add a very delicate, creamy flavor to the dish. You can leave it to infuse for a quarter of an hour.

Now you need to prepare the filling. First, chop the onion and fry until light golden. After that we spread the minced meat to it, salt it, add other spices if desired (pepper or a set "for meat").

While the meat filling is fried, we bake pancakes.

When the filling is ready, lay out about a tablespoon for one pancake and wrap it in an envelope.

On a note. Fry the prepared stuffed pancake on both sides before serving until it crisps.

Cooking recipe with chicken meat

Chicken meat is considered dietary and is a very popular meat component in many dishes:

onion 2 pcs;
chicken fillet 1-2 pcs;
black pepper;
lavrushka;
salt;
butter;
a portion of ready-made pancakes.

Pancakes can be prepared using the previously described method.

But we do the chicken filling like this:

The first step is to boil the chicken. Dip the washed fillet in cold water, lightly add some salt (1 fillet ⅔ tbsp. L salt). Add peppercorns and lavrushka for a spicy scent.
Cut the onion as small as possible and fry in a hot skillet filled with oil. When the onion is slightly golden, add a couple of butter cubes to make the filling juicier.
While the butter is heating, cut the cooled fillet thinner and fry for several minutes.

The filling is ready. Pancakes with chicken filling go well with sour cream.

With meat and mushrooms

Mushrooms and meat always go well, so they will be very tasty in pancakes:

1500 gr of any minced meat;
2 goals Luke;
700 gr of any mushrooms;
pepper, salt and other spices;
butter.

First, we prepare the mushrooms: we cut off the defective areas, rinse, cut into small slices and send them to fry.

In a separate saucepan, meanwhile, fry the chopped onion and minced meat. It is very important to constantly stir the filling so that the minced meat does not stick together in lumps, otherwise it will be difficult later to make it homogeneous and convenient for subsequent use. While the filling is being prepared, prepare the pancakes according to your favorite recipe.

When the minced meat comes to readiness, turn on the mushrooms to it and cook for another 10 minutes. The filling is ready for use.

With the addition of cabbage

Another recipe for filling for pancakes - with cabbage:

2 carrots;
1 wed. onion;
300 grams of cabbage;
700 gr minced pork;
2 tablespoons sweet and sour sauce;
salt and spices.

First, prepare a simple frying - finely chop the onion into quarters, you can grate the carrots. Simmer for 5-7 minutes. In the meantime, chop the cabbage and spread it along with the minced meat, sauce and spices. Do not forget to add a little salt. Simmer until the cabbage is completely softened and the minced meat is cooked through.

With meat and eggs

4 eggs (hard boiled);
a bunch of green onions;
onion;
chicken fillet, boiled until tender;
salt, pepper, turmeric.

We cut the chicken meat into small pieces, and then grind it in a blender. Chop the onion smaller and fry in oil, adding turmeric. Hard-boiled eggs, cut into cubes and combine with meat and frying. It will also be delicious to add finely chopped green onions. Salt and pepper the filling. We mix everything qualitatively. We check that there are no large pieces, otherwise they will tear the pancakes.

On a note. If the filling seems too dry, then you can add a couple of spoons of sour cream.

Recipe from Julia Vysotskaya

The recipe for delicious pancakes for Pancake Week was described by Yulia Vysotskaya in her issue "Eating at Home".

Consisting of:

sea salt 5 g;
50 grams of buckwheat flour;
120 grams of wheat flour;
100 g of wholemeal flour;
50 g fresh strawberries;
30 ml of natural yogurt;
500 ml of milk;
20 g sugar;
10 g icing sugar;
3 eggs;
100 g of oil drain;
20 ml of vegetable oil

The butter needs to be melted - it will give a pleasant yellowish tint and shine. Meanwhile, mix eggs, yoghurt, sugar and salt. We combine all types of flour together and attach to the egg mixture, stir slightly. Pour in half the flour and the already melted butter. At this stage, we bring the consistency to the state of a little liquid sour cream: mixing the whole mass at a slow speed with a blender, gradually adding milk. The author recommends: cover the dough with foil and put it in the refrigerator for half an hour. Thanks to this trick, pancakes will be easier to fry, it is better to lag behind the pan and reach the desired, obedient state.

Fry the pancakes as usual. Outwardly, they will be a little "freckled" thanks to buckwheat flour.

We wash the strawberries and simply cut them into small cubes. We use it to decorate pancakes before serving. Can also be served with maple syrup, berry jam, or other options not necessarily sweet.

Pancakes with meat and potatoes

400 gr of boiled beef;
300 grams of boiled potatoes;
medium onion;
ground pepper;
salt.

Cut the boiled beef and root vegetables into small cubes and grind with a meat grinder or blender until smooth. Finely chop the onion and fry until golden. Add spices and onions to the prepared filling, mix well by hand or in a blender bowl.

Pancakes stuffed with meat and potatoes go well with sour cream and horseradish.

Dough options for pancakes with meat

The main rule for savory pancakes is not to be too sweet. And this means that when calculating the main ingredients (for 3 eggs, 600 ml of milk) sugar, you need to add no more than 1 tablespoon without a slide. You can, of course, not add it at all, but in this case the dough will be a little bland.

Otherwise, you can use various methods of preparing the dough:

according to the classic recipe (water / milk, eggs, flour, salt and sugar);
with dough;
with sparkling water;
with boiling water.

In any case, it is advisable to add eggs, since without them the pancakes are less elastic and there is a high risk that they will tear when frying or wrapping the filling. You need to fry the pancakes thin so that when wrapping they do not turn out to be too thick.

Pancakes with meat filling are a favorite delicacy for many. However, the taste of the finished dish is influenced by the minced meat, which is filled with the cakes. Therefore, it must be cooked correctly for the pancakes to be excellent.
Recipe content:

As you know, pancakes can be stuffed with anything. However, the most popular filling is meat. It is not difficult to prepare, the products are affordable, and the finished dish turns out to be quite satisfying. In addition, absolutely any meat can be used here, and in any of its forms. For example, pork, beef, veal are suitable, and for a more dietary meal, use chicken, rabbit or turkey. The meat can be twisted in a meat grinder or finely chopped with a knife. In addition, it is boiled, baked, fried, etc. As you can see, there are a lot of use cases and each method is good in its own way.

In this review, I will tell you about one of these many options for making meat filling for pancakes. The meat is first boiled, then twisted and stewed with fried onions in a small amount of broth. Pancakes with such a filling turn out to be the most juicy and tender, they cause an appetite for most people! Of course, it is difficult to argue about tastes, but the fact that meat filling prepared in this way is the most popular is a fact. Therefore, we will dwell on this option.

You can make absolutely any pancakes for such a filling. Whey, liquid 1% kefir, yogurt, water, beer, milk and other liquids are perfect.

Caloric content per 100 g - 160 kcal.
Servings - minced meat is obtained for about 15 pieces. pancakes
Cooking time - 1-2 hours

Ingredients:

Any meat (pork in this recipe) - 600 g
Onions - 1 pc.
Butter - for frying
Salt - 0.5 tsp or to taste
Ground black pepper - a pinch
Any spices and herbs - for cooking broth

Step by step preparation of minced meat for pancakes:

1. Wash the meat, cut off the foil and place in a pot of water. Boil, skim, reduce heat and cook until tender. Depending on the variety, it will cook for a different amount of time. Season it with salt and ground pepper during cooking. If desired, add an onion, carrot, garlic, bay leaf, and other roots to the broth to enhance the taste.

2. Leave the cooked meat to cool in the broth. So it will not weather and dry out, but will be saturated with juice, from which the filling will be juicier. The broth for the recipe will literally need 3-5 tablespoons, so you can use it for another dish.

3. Then place the meat grinder with the middle wire rack and twist the meat.

4. Peel the onions, wash and chop into small cubes.

5. Melt the butter in a skillet. Its enough literally 20-30 grams. If you want a less fatty meal, then use vegetable oil.

6. When the butter is completely melted, add the onion to the skillet.

7. Over medium heat, stirring occasionally, sauté until transparent.

8. Then put the minced meat in the pan to the onion.

Today, let's take a closer look at how you can make pancakes with meat, which dough is better for them, which filling to choose: from minced meat or chicken, how to prepare the filling, how to wrap it correctly so that it does not fall out during further frying, options for serving and serving. I will try to describe the recipe step by step and show all the photos.

Pancake dough

Let's start with the test. In order for everything to curl up well, no cracks form on the folds, the envelope is neat, we need thin pancakes. You can no doubt make them according to your favorite recipe, and I will suggest two to choose from.

On kefir

From the specified number of products, you will get about 10-15 pancakes, which also depends on the size of the pan.

kefir 1% - 500ml;
eggs - 2 pcs;
flour - 320g (2 glasses *);
water - 1 glass;
soda - 0.5 tsp;
salt - a pinch;
vegetable oil - 1 tablespoon;
butter - 50g.

* a glass with a capacity of 250 ml.

To save space on the page, I will show part of the photo in the form of collages. But you can follow the link and see them in large size in.

Pour kefir into a bowl. It should be large. We break eggs into it and put salt. Shake up.
Sift the flour and pour it into a bowl to the kefir with eggs. Mix and get a thick dough.
We boil a kettle, pour soda into a glass and pour boiling water over it. First, half a glass, as it foams a lot and if you pour all the water at once, it will splash out. When the foam has calmed down, top up to the brim.
Now, rotating the dough with a whisk, in a thin stream, but quickly pour water into it.
Leave to stand for 10 minutes and add vegetable oil.
We bake in a very hot, not greased frying pan. We put the finished ones in a pile, smearing each with melted butter.

Milk

milk - 320ml;
proteins - from 2 eggs;
flour - 180g (1 glass);
sunflower oil - 3 tablespoons;
salt - a pinch.

Pour salt into a bowl of milk and add butter. We mix.
We add proteins.
Fill in the flour and mix well, breaking the lumps. The dough turns out to be quite liquid.
Fry in a well-heated frying pan greased with vegetable oil.
Put the finished pancakes in a stack and oil with butter.

Meat filling for pancakes

Once you've decided on the dough, it's time to move on to the filling. Since we have pancakes with meat, let's talk about these fillings. For stuffed pancakes, we can mince the raw meat and then fry it. And we can boil first, then grind and fry. I like the first option more, it turns out juicier. And only the liver is first stewed (boiled), and then fried.

Chopped meat

Again options: it can be pork, beef and mixed. How to do it, see below.

Cut the meat into pieces, cut the onions into quarters or smaller pieces, depending on the size.

The meat / onion ratio is approximately 2/1. Despite the fact that when frying the minced meat, in any case, we will still put onions, I recommend passing it through a meat grinder into the minced meat. Then it will be juicy and tasty.

For a mixed proportion of pork and beef 50/50.

Chicken mince

For chicken pancakes, the filling can also be prepared in the same two ways: from raw chicken or from boiled chicken.

Cooking the filling

minced meat - 250g;
onion - 1pc;
salt and pepper to taste;
vegetable oil - 2 tablespoons

How to wrap

When the filling has cooled down enough so that you can work with it further, put one pancake on the cutting board, put 1 tbsp on the edge closest to you. minced meat.

First, we bend the front edge away from ourselves, then bend it towards the center of the side and twist it in the direction away from ourselves with a roll. Tight enough, but we try not to overdo it so as not to break.

And so we repeat with everyone.

Fry in a pan

Next, we need to fry them. To do this, pour oil into the pan. We heat up. First put the pancakes on one side, hold for 3-5 minutes, turn over and fry on the other side.

It was frying pancakes with meat filling in a frying pan. But they can also be baked in the oven.

Baked pancakes with meat

It is better to bake them not whole, but by cutting them into halves, each of which we put in a form vertically.

stuffed pancakes - the amount depends on the size of the mold
cheese - 100g;
butter - 100g.

We bake pancakes according to any recipe.
The filling can be any type of meat, including chicken. We prepare it as shown in the photo above.
We start and fold it with an envelope. Then cut in half.
We put each half in the shape with a cut up. The dimensions of the mold should be such that the pancakes fit tightly to each other.
Put pieces of butter in several places between them.
Sprinkle with grated cheese and place in an oven preheated to 170 ° C for a time sufficient for a golden brown crust to form on top.
It is better to serve them directly in the form.

So, moving step by step, we are not noticeable and prepared our dish. But I want to go further and tell you more about other types of fillings and additional ingredients.

Our pancakes were only with meat and onions. But you could also add to them:

boiled rice;
boiled, finely chopped eggs.

Or replace minced meat with:

ham;
mushrooms;
fish.

I would like to dwell on the last option in more detail, because pancakes with caviar or red fish are a primordially Russian dish. Moreover, it looks elegant and will always be a win-win snack on the festive table.

Pancakes with salmon and cream cheese

You can take any fish from salmon, starting with ordinary pink salmon and ending with more expensive varieties.

pancakes in milk (see the recipe above) - 5-6 pcs;
red fish - 250g;
cream cheese - 150g;
fresh cucumber - 1pc;
dill - 1 bunch.

First you need to bake the pancakes. For this recipe, the option with milk is best, they turn out smoother and with fewer holes through which the cheese will seep out.
Cut the fish into thin slices with a sharp knife.
Any high-quality cheese in trays is suitable for a snack: creamy or processed - at your discretion, but always without additives. Finely chop the dill and mix with the cheese.
Wash the cucumber, peel it, cut it in half lengthwise, take out the seeds with a teaspoon and cut it into bars. For a more interesting flavor, try replacing the cucumber with an avocado.
Put the pancake on the board, grease it with cheese, put a slice or two of fish, a couple of pieces of cucumber and roll it up. It is not necessary to fold it in an envelope, as we did earlier.
We put it in the refrigerator for an hour. To freeze the filling a little. Then, with a very sharp thin knife, carefully, without pressure, cut our roll across into rolls.
We lay them out on a platter and decorate at our discretion.

Serve the pancakes well with the sauce. Which ones are best?

Pancake sauces

sour cream is, of course, the most traditional option. To diversify, add chopped dill or a couple of drops of lemon juice to it, and mix with red caviar to the fish filling;
cheese sauce - best with chicken and / or mushroom filling;
Dutch (holandez) - to any kind of meat and chicken;
tomato sauce or ketchup - for pork, beef;
"1000 Islands" - for meat, chicken;
tar-tar - for meat, chicken and fish fillings;
mayonnaise - and he, too, and even to everything, why not.

Personally, I already wanted pancakes. And you? Bon appetit to all of us!

Hearty and very simple - the main advantages of minced pancakes. We suggest trying different variations of this dish to find your favorite. And if you experiment with the sauce, you will lick your fingers!

Basic recipe step by step

Ingredients	Quantity
eggs -	3 pcs.
ground beef -	400 g
boiling water -	120 ml
onion -	1 PC.
sugar -	15 g
sunflower oil -	20 ml
salt -	5 g
flour -	320 g
milk -	320 ml
black pepper -	4 g
Cooking time: 30 minutes	Calorie content per 100 grams: 197 Kcal

How to make minced pancakes:

Pancakes with minced meat and rice

420 ml of milk;
340 g flour;
2 eggs;
40 ml of sunflower oil;
1 onion;
60 g rice (not parboiled);
180 g minced pork and beef;
20 g lard.

Time - 40 minutes.

Calories - 226.

Preparation:

In a small deep bowl, mix milk with eggs, season with salt;
Sift flour here and pour in sunflower oil. Stir and let stand for half an hour;
Then bake pancakes, add oil if necessary;
Remove the husk from the onion and chop it finely;
Melt some lard in a frying pan. It can be replaced with oil;
Put the minced meat here and let it brown a little. All liquid must be evaporated;
Then add the onion and fry it all together until the onion is soft;
Put the rice to cook. To do this, it must be filled with water so that it is one finger higher than the cereal;
Cook until all the water is absorbed, then transfer the rice to the minced meat and stir;
Add various spices and turn off the stove;
Put a few spoons of filling in each pancake and wrap them in a tube or envelope;
If desired, heat them a little in butter. Serve with sour cream or ketchup.

Pancakes with minced chicken and herbs

4 eggs;
1 onion;
60 g of greens;
2 chicken fillets;
650 ml of milk;
170 ml of mineral water;
7 g sugar;
70 ml of sunflower oil;
340 g flour.

Time - 35 minutes.

Calories - 152.

Preparation:

Wash the greens and pick off the leaves. Put them in a blender bowl and pour mineral water here;
Kill the leaves with an immersion blender. It is desirable that the water is carbonated;
Then pour the mass into a saucepan, pour half a liter of milk here, drive in three eggs, add sugar and salt to taste;
Sift the flour and mix the whole mass again with a blender, leaving no lumps;
Let the dough rest for forty minutes, then fry the pancakes in a small amount of vegetable oil;
In another pan, fry the peeled and finely chopped onion;
Cut off all excess veins from the fillet and wash it, then mince it;
Then mix the minced meat with the already cooled onion, add various spices;
Pour a little less than a glass of milk into the meat. Add it in portions, constantly stirring the mass. You should get a liquid meat filling;
Drive an egg into the rest of the milk (about 50 ml) and mix in a separate bowl;
Put a tablespoon of meat filling on half of the pancake and then fold it in half;
Apply half of such a spoon to half of the already folded pancake and fold it in half again. Do the same with all the pancakes;
Dip the resulting corners in milk and egg;
Fry the corners on both sides in a small amount of oil and serve.

Stuffed pancakes with minced fish

440 g flour;
450 g sea bass fillet;
15 g sugar;
3 eggs;
25 g margarine;
5 g of soda;
440 ml of milk;
1 onion;
3 green onion feathers.

Time is 30 minutes.

Calories - 154.

Preparation:

In a deep bowl, mix eggs and add sugar and salt to taste;
Add half the milk and immediately sift the flour here, mix with a whisk;
Add the second part of milk and add soda, mix everything thoroughly;
Fry pancakes in a little oil, without turning them over;
Take a meat grinder and simultaneously pass the onion and fish through it, then mix them, pepper. You can add spices for fish;
Wash green onions and chop finely, add to the fish and pour in a little water, mix;
Put the fish mass on the unfried side of the pancakes, fold in an envelope;
Heat the margarine in a frying pan and fry the envelopes in it. Serve warm with melted butter.

It is not necessary to prepare the pancake dough as indicated in the recipe. If you already have your own recipe for delicious pancakes, then you can safely use it. The main thing is that it contains little sugar.

You can cook pancakes not only with milk, but also with sour cream, and mineral water, and whey - as you like. The same rich selection of fillings: minced pork and beef can always be replaced with rabbit, lamb, turkey. It is important that there is at least a small percentage of fat so that the filling is not dry.

The onion also gives juiciness, so it must be used or replaced with a couple of tablespoons of sour cream. Sour cream should be added when frying meat, she needs to stew a little with it. It is worth considering that the filling will then be more liquid, but it absorbs spices better. It is best to add herbs or chili peppers.

It is best to reheat minced pancakes in butter, as it "seals" the envelopes and prevents them from falling apart. The resulting crust also leaves no chance for the filling to "escape" into the pan. There should be enough oil to prevent the pancakes from sticking to the bottom of the pan. To save money, you can simply add quite a bit of water to the pan. When all of it has evaporated, the dish will be warm enough.

You can choose a delicious sauce for any of the above recipes for pancakes. The simplest is sour cream with salt or homemade ketchup. But you can boil sour cream with spices, and take sour berry sauce, make a creamy mushroom dressing. Then even quick stuffed pancakes will turn into a gourmet dish and become even more flavorful!