Classic meat-stuffed pancakes

Pancakes with meat - insanely delicious, satisfying and appetizing! Stuffed pancakes are very convenient to cook for the future – by freezing them, and as needed, get the right amount and fry. I usually double the amount of food in the recipe. We immediately use part of it for food, and put the rest in the freezer compartment of the refrigerator. The filling of pancakes can be any – sweet, salty. My family usually prefers pancakes stuffed with buckwheat porridge with meat and onions.

Daria ☼

Recipe author

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Composition / ingredients

Servings:

For pancakes:

Milk

Eggs

Flour (or 12 with slide)

Sugar

Salt (+ add some more to the filling to taste)

For filling:

Beef (or 400, boiled)

300

Onion

Buckwheat

Broth

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 15 % 4 g

Carbohydrates 56 % 15 g

131 kcal

GI: 20 / 33 / 47

Step-by-step cooking

Cooking time: 2 h 30 min

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Knead the dough and bake the pancakes in a medium-diameter frying pan. One side is almost fried. While we bake pancakes, we boil buckwheat porridge. Boiled beef is rolled with onions in a meat grinder and fried in butter or vegetable oil together with porridge. Add half a cup of broth and blend a little.

Spread a couple of tablespoons of filling on the well-fried side of the pancake and carefully wrap. Those that we will eat right away – fry in a frying pan. The rest are placed in bags for freezing food (not very tightly) and frozen.