Pancakes with meat and rice

Pancakes are always good, but with meat and rice they are especially delicious! Pancakes have long been considered a traditional Russian dish. Their incredible diversity is simply amazing and pleasing. They can act as a sweet dessert or a savory snack, depending on the composition of the dough and the type of filling. Try this option!

sharlis

The author of the recipe

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Composition / ingredients

servings:

Butter

Sour cream

Green onion (4 feathers are possible)

For pancakes:

Flour

300

Milk

500

Eggs

Vegetable oil

Salt

to taste

For filling:

Onion

Vegetable oil

Fig

Minced meat (pork-beef)

300

Rosemary

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 40 % 16 g

Carbohydrates 43 % 17 g

247 kcal

GI: 18 / 12 / 71

Step-by-step cooking

Cooking time: 1 h 1 min

Step 1:
Prepare delicious pancakes by preparing all the ingredients we need. By the way, in one cookbook from which I learned how to fry pancakes with meat and rice, such pancakes are called skorodumki because they are yeast-free and cook quickly.
Step 2:
Cooking pancake batter. First, beat the eggs with a whisk until they are fluffy with the addition of salt, then pour warm milk into them and mix. Add the sifted flour and vegetable oil to this mass. Mix everything thoroughly. The dough is ready.
Step 3:
Bake pancakes on a hot frying pan, greased with vegetable oil - lubricate the pan just before the first pancake. Fry on both sides for about 40-50 seconds on high heat. We use all the dough.
Step 4:
Prepare the filling. We take a head of onion and chop it very finely. Combine the onion with the minced meat and mix.
Step 5:
Heat vegetable oil in a frying pan, spread the mixture of minced meat with onions and fry until cooked over moderate heat while stirring - this is about 10-15 minutes. Season the minced meat with salt, pepper and add a little rosemary for the smell.
Step 6:
Boil the rice, cool it and mix it with the finished minced meat. The filling is ready.
Step 7:
Now we proceed to stuffing. To do this, we put the filling in the center of each pancake - about a tablespoon.
Step 8:
Roll up the pancakes in the form of an envelope.
Step 9:
Fry each envelope in a frying pan with butter on both sides until golden brown. When serving, you can sleep pancakes with chopped greens.
Step 10:
Sour cream is well suited to such dinas. They taste better when hot, so don't wait until they cool down, but eat them right away, as they say, with fervor-with heat!
Step 11:
Bon appetit!

Ready-made unroasted pancakes can be stored in the refrigerator, and then just get them out and heat them in butter. That's what I usually do. There are not many such pancakes, cook more at once!