Main Page
For breakfast
Classic pancakes stuffed with meat

Classic Meat-Stuffed Pancakes

Pancakes with meat — wildly delicious, filling, and appetizing! Stuffed pancakes are handy to make ahead and freeze, so you can pull out however many you need and pan-fry them as you go. I usually double the recipe: we eat part of it right away and stash the rest in the freezer. The filling can be anything — sweet or savory. My family's favorite is buckwheat porridge with meat and onions.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Milk

Eggs

Flour (or 12 heaping)

Sugar

Salt (plus a little more for the filling, to taste)

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

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:

Mix the batter and cook the pancakes in a medium skillet, leaving one side just shy of fully browned. While the pancakes cook, boil the buckwheat porridge. Run the boiled beef through a meat grinder with the onion, then fry it in butter or oil together with the porridge. Pour in half a cup of broth and let it cook down a little. Spread a couple of tablespoons of filling on the well-browned side of each pancake and fold it up carefully. Pan-fry the ones you'll eat right away; loosely pack the rest into freezer bags and freeze them.