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Thin Pancakes with Filling

With these pancakes you can easily treat the men in your life. They're made without any baking soda. I adore pancakes with a filling — each kind of filling is its own little story. Today we're making a favorite of many: pancakes with a meat filling! And to make sure they turn out delicious, we'll use a tried-and-true old recipe.

VarvaraAuthor avatar
Recipe author
Thin pancakes with filling
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 10 g
Fats 28 % 9 g
Carbohydrates 41 % 13 g
176 kcal
GI: 21 / 0 / 79

Cooking method

  1. Step 1:

    Step 1

    Ingredients

  2. Step 2:

    Step 2

    Eggs + sugar + salt = beat together

  3. Step 3:

    Step 3

    Add half of the milk and whisk

  4. Step 4:

    Step 4

    Gradually work in the flour

  5. Step 5:

    Step 5

    Add the remaining milk

  6. Step 6:

    Step 6

    The finished batter

  7. Step 7:

    Step 7

    Cook the pancakes

  8. Step 8:

    Step 8

    Stack them up

  9. Step 9:

    Step 9

    Chop the onion

  10. Step 10:

    Step 10

    Sauté the onion in oil

  11. Step 11:

    Step 11

    Add the ground beef and cook until done

  12. Step 12:

    Step 12

    A pancake

  13. Step 13:

    Step 13

    The filling

  14. Step 14:

    Step 14

    Fold into an envelope

  15. Step 15:

    Step 15

    Finished pancakes with meat filling

  16. Step 16:

    Step 16

    Fry on both sides in oil

  17. Step 17:

    Step 17

    Time to eat!

  • To make about ten servings of pancakes, beat the raw eggs with the salt. Add the milk and stir everything together well. Then pour in the flour and mix the batter, working out any lumps — a mixer or whisk is your best friend here. Next, add the remaining milk. I know most of you already know the trick to keeping the first pancake (and all the rest) from turning out lumpy, but here's the reminder: heat the pan really well, then grease it while it's hot with a little oil or a piece of lard. Now it's time to cook. I usually ladle the batter onto the pan, then quickly swirl it so the batter spreads into an even, thin layer. I check whether the underside has browned, then flip it. Stack the finished pancakes on a plate. Once they're all cooked, spoon the meat filling onto each one, fold it up like an envelope, and fry on both sides. Serve hot with a sauce — sour cream, sour cream and tomato, or cheese. Oh, did I forget about the filling? No, I remember: sauté the onion in vegetable oil, add the ground beef, and cook until done, adding a little broth. It's especially good with a generous grind of pepper in the meat.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Broth - 15  kcal/100g
  • Ground beef - 254  kcal/100g

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