Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients. How to cook minced meat? I use mixed minced pork and beef. You can cook only pork, beef alone or chicken fillet. Wash the meat and dry it with paper towels. Cut into small slices. Twist it through a meat grinder. Add salt and pepper to taste. If the meat was taken not at all greasy, twist a small piece of fat with it.
Step 2:
Peel the onion from the husk. Cut into small cubes. To prevent the onion from irritating the mucous membrane of the eyes when slicing, rinse it, as well as the knife with cold water. Pour refined vegetable oil (with a high degree of smoking) into the pan. Warm it up. How to check if the oil has warmed up enough? Lower a wooden spatula into it, if bubbles have gathered around, then you can fry onions. Fry it with constant stirring until transparent.
Step 3:
Send the minced meat to the onion. Mix well, breaking the lumps with a spatula. Fry until tender on moderate heat (about 20 minutes).
Step 4:
5 minutes before cooking, add salt to taste.
Step 5:
And one secret. Add 2 tablespoons of sour cream (any fat content) to the minced meat. Mix it up. The filling will be even more tender, softer and more fragrant. Cook for another 5 minutes on low heat. Turn off the fire.
Step 6:
Get busy cooking the pancake dough. In a deep bowl, beat the eggs. It is advisable to use selected eggs with a bright orange yolk so that the pancakes turn out to be a beautiful yellow color. Add a pinch of salt and stir with a whisk until smooth.
Step 7:
If you like pancakes to be sweet, add one tablespoon of sugar. But this is not necessary.
Step 8:
Pour the milk (at room temperature) and stir the mass well with a whisk.
Step 9:
Be sure to sift the flour to saturate it with oxygen. Since its properties are different, the amount can be changed up or down. Focus on the desired consistency of the dough. In density, it should resemble homemade cream.
Step 10:
At the end, pour 2 tablespoons of odorless vegetable oil into the dough and mix again.
Step 11:
In order not to form lumps, flour should be added to the liquid mixture, and not vice versa. Then the dough will turn out smooth and homogeneous. Give him 10 minutes to stand and rest. During this time, gluten will be released. Thanks to this, the pancakes will be more elastic.
Step 12:
Preheat a pancake pan with a non-stick coating, but a cast-iron one will also do. Before baking the first pancake, lightly lubricate its bottom with vegetable oil and heat it up (then you should not add oil, it is in sufficient quantity in the dough). Pour the dough with a ladle (about 0.5 ladles). Spread the dough over the pan and bake the pancake. Pancakes are baked quickly, so control the process and do not go far away.
Step 13:
When the pancake grabs from the bottom, turn it over to the other side and fry until golden (about 2-3 seconds). Do not fry until browned, as we will fry them before serving. Look, if the pancake turned out to be too thick, pour in a little more milk, and if it is too thin and breaks, pour in 1-2 tablespoons of flour.
Step 14:
Stack the finished pancakes on top of each other.
Step 15:
While the pancakes are still warm, start stuffing them. Put 2 tablespoons of minced meat on the edge of the pancake.
Step 16:
Wrap one side…
Step 17:
Wrap the edges on both sides so that the filling does not fall out.
Step 18:
Roll up the roll. Wrap all the other pancakes in this way and put them on a plate.
Step 19:
These are the cute and neat pancakes turned out (see photo).
Step 20:
Before using, fry the pancakes on both sides with a small amount of butter (preferably melted) under the lid until browned. So they will be even tastier.
Step 21:
Serve hot with fresh vegetables, herbs, salads, sour cream or suitable sauces.
Step 22:
Bon appetit! The remaining pancakes can be put in a container and sent to the refrigerator or frozen for longer storage.
If you want, finely chopped eggs or pre-boiled rice, fried mushrooms can be added to the minced meat, and for a brighter flavor, add chopped dill. With onions, you can fry a coarsely grated small carrot until soft. Another option. Mix the meat filling with grated hard cheese (about 50 g). Of the additional spices, nutmeg, ground coriander (by a pinch), chili pepper (on the tip of a knife) are suitable, or you can pour ready-made spices intended for meat (about 1 teaspoon).
Be prepared for the fact that flour may need a little more or less than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). There is a lot of useful information about why flour, even of the same variety, can have completely different properties read this article
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- Minced pork beef - 236 kcal/100g
