Pancakes with meat filling are tasty, satisfying and almost everyone likes. This kind of filler is made from boiled meat or ground beef. The last option is convenient and is very popular among modern housewives. Stuffing stuffing for pancakes is juicy, its taste can be very different depending on the type of meat and other ingredients included in the composition. There are so many recipes for it that it’s hard not to find an option that will appeal to the most fastidious gourmet.
Cooking Features
Minced meat in itself is a semi-finished product, which frees the hostess from the need to clean the meat from the films and veins, chop it with a meat grinder. Filling of it is prepared simply and quickly, but still the cook has to make some efforts. Knowing a few subtleties will save him from mistakes and allow you to get the expected result.
- Pancakes stuffed with minced meat, fry for a very short time, otherwise they will burn. The filling during this time only has time to warm up, and not to prepare, so it must be brought to readiness before filling it with pancakes.
- Pancakes, which are supposed to be filled, bake thin, roasting them on one side only. Stuffing spread on the fried side. Forming an envelope out of a pancake, it is fried on the light side.
- For juiciness, you can add mushrooms, onions and other vegetables. Rice, potatoes and eggs will add even more filling.
- Boil rice before adding to the filling until cooked. Eggs are also used boiled.
- Do not forget to salt and season the mince before using it as a filling for pancakes, otherwise the dish will not taste good.
- The taste of the filling will depend directly on the quality of the ingredients used to prepare it.
- Do not fill all pancakes with prepared minced meat at once. They and the stuffing is best stored in the refrigerator separately. So they will not deteriorate longer, and this will save the chef from having to fry stuffed pancakes twice.
There are quite a few variants of stuffing for mincemeat for pancakes, so that the cook, who has planned cooking pancakes with meat, will have to make a difficult choice. But it is always better when there is a choice.
A simple recipe for minced meat stuffing for pancakes
Composition:
- meat (beef, pork, chicken) - 0.5 kg;
- onions - 0, 2 kg;
- salt, spices, herbs - to taste;
- vegetable oil - as required.
Preparation Method:
- Wash meat, dry with napkins, cut into pieces.
- Free the onions from the husk. Cut the bulbs into 6-8 pieces, depending on their size.
- Pass meat and onions through the meat grinder, alternating pieces.
- Finely chop the greens with a knife, add it to the stuffing.
- Salt and pepper, mix.
- Heat oil in a pan, put mince on it. Cook it until it turns pale.
Before stuffing the pancakes, the filling is recommended to cool at least to room temperature.
A classic recipe for stuffing stuffing for pancakes (with onions and carrots)
Composition:
- meat or chicken mince - 0, 3 kg;
- carrots - 150 g;
- onions - 150 g;
- salt, black pepper - to taste;
- refined sunflower oil - as needed.
Preparation Method:
- Scrape carrots, wash, dry with a napkin. Grind grated with large or medium holes.
- Remove the husks from the bulbs, cut them into small pieces.
- Heat oil in a pan, put chopped vegetables in it, lightly fry.
- Crumble into a pan with minced vegetables. Fry the meat product, stirring with a spatula, until tender. This will be indicated by the acquisition of a gray color.
- Pickle and pepper the stuffing, mix.
Allow the filling to cool and use it as directed.
Rich stuffing of minced meat with rice for pancakes
Composition:
- rice cereal - 100 g;
- ground beef - 0, 5 kg;
- onions - 0, 2 kg;
- salt, pepper - to taste;
- butter or vegetable oil - as required.
Preparation Method:
- Rice rinse well, boil in salted water until ready, add a piece of butter or a teaspoon of vegetable in it, mix.
- Melt the butter in a pan, put mincemeat on it. Salt and pepper it, fry until it acquires a gray color.
- Peel and finely chop the onion, fry it in butter or vegetable oil until soft.
- Combine minced meat, rice and onions, mix thoroughly.
The filling made according to this recipe is quite viscous, tender and nourishing.
Appetizing stuffing of minced meat with eggs for pancakes
Composition:
- minced chicken or turkey - 0, 6 kg;
- chicken egg - 3 pcs .;
- onions - 150 g;
- dry white wine - 80 ml;
- olive oil - 30 ml;
- salt, pepper - to taste.
Preparation Method:
- Cook the minced meat. To do this, just skip the chicken or turkey fillets through a meat grinder. You can also use ready-made minced meat, but homemade always comes out more tender and juicy.
- Peel onions, cut into small cubes.
- Heat the olive oil in a pan, put onion and mince in it, fry them for 5 minutes, stirring with a spatula.
- Add wine to the mince, cover with a lid. Simmer minced meat with onions for 12-15 minutes, until the wine is evaporated.
- Boil eggs hard, cool under cold running water, clean. Cut into small pieces, mix with the cooled meat.
The filling made according to this recipe is tender and juicy, it has an exquisite taste and an appetizing look.
Juicy stuffing of minced meat and cabbage for pancakes
Composition:
- ground beef - 0, 4 kg;
- white cabbage - 0, 6 kg;
- chicken egg - 3 pcs .;
- onions - 150 g;
- butter - 60 g;
- tomato paste - 20 ml;
- salt, pepper, dill - to taste.
Preparation Method:
- Wash cabbage, remove the top leaves. Finely shred.
- Free the onions from the husk, finely chop.
- Melt half the butter in a pan. Put the cabbage in it. Simmer it under a lid on low heat, stirring occasionally, until soft.
- In another pan, melt the remaining butter, fry the onion and minced meat in it. The stuffing is considered ready when it turns completely pale.
- Combine stewed cabbage with minced meat. Add salt, pepper, dill and tomato paste to them. Stir. Stew in a frying pan under the lid for 5 minutes. The intensity of the flame, choose a small one.
- Peel hard-boiled eggs, chop with a knife, mix with other ingredients.
Slightly cool the cabbage and mince stuffing, after which you can safely use it to stuff pancakes. If you want to get a filler that has a more delicate texture, you can turn the stuffing through a meat grinder or chop it with a blender.
Stuffing stuffing with mushrooms for pancakes
Composition:
- minced meat or chicken - 0, 3 kg;
- fresh champignons - 150 g;
- onions - 100 g;
- butter or vegetable oil - as needed;
- salt, black pepper powder - to taste.
Preparation Method:
- Wash and dry the mushrooms, cut into cubes of medium size.
- Peel and finely chop the onion.
- Melt butter in a frying pan, put mince in it, mash it with a spoon.
- Add onion, salt and pepper, mix. Fry until the purchase of minced meat a lighter shade.
- Add the mushrooms, stir again. Cook for 5-7 minutes until the excess moisture released from the mushrooms evaporates from the pan.
Mushrooms in this recipe can be replaced with porcini mushrooms, then the filling will turn out even more tasty and fragrant.
Pancakes stuffed with minced meat are usually served as a separate dish, watering with sour cream. Instead of sour cream you can use mushroom or cheese sauce - it will turn out not less tasty. The dish will acquire even more unusual organoleptic qualities if it is served under cranberry or cranberry sauce. However, the main thing is not the choice of sauce for serving snacks, but the taste of its filling. Stuffing stuffing for pancakes can be made according to several recipes, each of which has its own advantages.
