How to make pancakes with meat recipe. How to cook juicy and tender pancakes with meat

Let's take a closer look today at how you can prepare pancakes with meat, what is the best dough to make for them, what filling to choose: minced meat or chicken, how to prepare the filling, how to wrap it correctly so that it does not fall out during further frying, serving and serving options. I will try to describe the recipe step by step and show all the photos.

Pancake dough

Let's start with the test. In order for everything to fold well, for no cracks to form on the folds, for the envelope to be neat, we will need thin pancakes. You can, no doubt, make them according to your favorite recipe, and I will offer two to choose from.

On kefir

From the specified amount of products you will get about 10-15 pancakes, which also depends on the size of the pan.

  • kefir 1% - 500ml;
  • eggs – 2 pcs;
  • flour – 320g (2 cups*);
  • water – 1 glass;
  • soda – 0.5 tsp;
  • salt - a pinch;
  • vegetable oil – 1 tbsp;
  • butter – 50g.

* glass with a capacity of 250 ml.

To save space on the page, I will show some of the photos in the form of collages. But you can follow the link and view them in large size in .


  1. Pour the kefir into a bowl. It should be large. Break eggs into it and add salt. Shake it up.
  2. Sift the flour and pour it into a bowl with the kefir and eggs. Mix and get a thick dough.
  3. Boil a kettle, pour soda into a glass and pour boiling water over it. First, half a glass, because it foams a lot and if you pour it all at once, all the water will splash out. When the foam calms down, top up.
  4. Now, rotating the dough with a whisk, pour water into it in a thin stream, but quickly.
  5. Let stand for 10 minutes and add vegetable oil.
  6. Bake in a very hot, ungreased frying pan. Place the finished ones in a stack, brushing each one with melted butter.

With milk


  • milk – 320ml;
  • whites - from 2 eggs;
  • flour – 180g (1 cup);
  • sunflower oil – 3 tbsp;
  • salt - a pinch.

  1. Pour salt into a bowl of milk and pour oil. Mix.
  2. Add whites.
  3. Add flour and mix well, breaking up any lumps. The dough turns out quite liquid.
  4. Fry in a well-heated frying pan greased with vegetable oil.
  5. Place the finished pancakes in a stack and coat with butter.

Meat filling for pancakes

Once you've decided on the dough, it's time to move on to the filling. Since we're talking about empanadas, let's talk about those fillings. For stuffed pancakes, we can mince raw meat and then fry it. Or we can boil it first, then grind it and fry it. I like the first option better, it turns out juicier. And only the liver is first stewed (boiled) and then fried.

Minced meat


Options again: it can be pork, beef or mixed. See below for how to do it.


We cut the meat into pieces, cut the onions, depending on the size, into quarters or smaller pieces.

The meat/onion ratio is approximately 2/1. Despite the fact that when frying the minced meat we will in any case also add onions, I recommend passing it through a meat grinder into the minced meat. Then it will be juicy and tasty.

For mixed pork and beef ratio 50/50.

Chicken mince


For chicken pancakes, the filling can also be prepared in the same two ways: from raw chicken or from boiled chicken.

Preparing the filling

  • minced meat – 250g;
  • onion – 1 piece;
  • salt and pepper - to taste;
  • vegetable oil – 2 tbsp.

How to wrap

When the filling has cooled enough to work with it further, place one pancake on the cutting board and place 1 tbsp on the edge closest to you. minced meat.


First, we bend the front edge away from us, then bend it towards the center of the side and roll it away from us like a roll. Quite dense, but we try not to overdo it so as not to tear.


And we repeat this with everyone.


Fry in a frying pan

Next we need to fry them. To do this, pour oil into the frying pan. We heat it up. Place the pancakes on one side first, hold for 3-5 minutes, turn over and fry on the other side.

It was frying pancakes with meat filling in a frying pan. But they can also be baked in the oven.

Baked pancakes with meat


It is better to bake them not whole, but by cutting them into halves, each of which is placed vertically in the pan.

  • stuffed pancakes - quantity depends on the size of the pan
  • cheese – 100g;
  • butter – 100g.
  1. We bake pancakes according to any recipe.
  2. The filling can be any type of meat, including chicken. We prepare it as shown in the photo above.
  3. Stuff and fold into an envelope. Then cut in half.
  4. Place each half cut side up in the pan. The dimensions of the mold should be such that the pancakes fit tightly to each other.
  5. Between them, place pieces of butter in several places.
  6. Sprinkle with grated cheese and place in an oven preheated to 170°C for a time sufficient for a golden brown crust to form on top.
  7. It is better to serve them directly in the form.

This is how, moving step by step, we quietly prepared our dish. But I want to continue further and talk about other types of fillings and additional ingredients.

Our pancakes only had meat and onions. But you could also add:

  • boiled rice;
  • boiled, finely chopped eggs.

Or replace the minced meat with:

  • ham;
  • mushrooms;
  • fish.

I would like to dwell on the last option in more detail, because pancakes with caviar or red fish are an original Russian dish. Moreover, it looks elegant and will always be a win-win snack on the holiday table.

Pancakes with salmon and cream cheese


You can take any salmon fish, starting with ordinary pink salmon and ending with more expensive varieties.

  • pancakes with milk (see recipe above) – 5-6 pcs;
  • red fish – 250g;
  • cream cheese – 150g;
  • fresh cucumber – 1 piece;
  • dill - 1 bunch.
  1. First you need to bake pancakes. For this recipe, the milk version is best; they turn out smoother and with fewer holes through which the cheese will seep out.
  2. Cut the fish into thin slices with a sharp knife.
  3. Any high-quality cheese in tubs is suitable for a snack: creamy or processed - at your discretion, but always without additives. Finely chop the dill and mix with cheese.
  4. Wash the cucumber, peel it, cut it in half lengthwise, scoop out the seeds with a teaspoon and cut into bars. For a more interesting taste, try replacing the cucumber with avocado.
  5. Place the pancake on a board, grease it with cheese, add a slice or two of fish, a couple of slices of cucumber and roll it up into a tube. There is no need to fold it in an envelope, as we did earlier.
  6. Place in the refrigerator for an hour. Let the filling harden a little. Then, using a very sharp thin knife, carefully, without pressing, cut our roll crosswise into rolls.
  7. Place them on a platter and decorate them at your discretion.

Serve pancakes well with sauce. Which ones are best?

Sauces for pancakes

  • sour cream is, of course, the most traditional option. To add variety, add chopped dill or a couple of drops of lemon juice, and mix with red caviar to the fish filling;
  • cheese sauce - best suited for chicken and/or mushroom filling;
  • Dutch (golandez) - for any type of meat and chicken;
  • tomato sauce or ketchup - for pork, beef;
  • “1000 Islands” - for meat, for chicken;
  • tartar - for meat, chicken and fish fillings;
  • mayonnaise - that too, and even with everything, why not.

Personally, I already wanted pancakes. What about you? Bon appetit to all of us!

What do you think about making empanadas? First and foremost, it is incredibly tasty - velvety, appetizing, juicy, aromatic. Secondly, it’s filling – you’ll have enough energy until lunch. Thirdly, it’s simply aesthetically pleasing - place a couple of rolled up pancakes with meat on a plate and see for yourself.

Of course, this breakfast cannot be called the easiest to prepare; you will have to tinker and play a little. But, after spending a couple of hours on empanadas, you will get a mountain of food that you can freeze and take out as needed - even for every breakfast in a row!

Ingredients

for test

  • 1 liter of milk
  • 8 eggs
  • 4-6 tbsp. l. vegetable oil
  • 1/2 tsp. salt
  • 1 tbsp. l. Sahara
  • 300 g flour

for filling

  • 500 g boiled meat
  • 4-6 bulbs
  • salt, pepper to taste

Time 1 hour to boil meat
20 minutes to prepare the filling
Yield: 30-35 pieces

How to cook empanadas

First we deal with the filling: the pancakes cook quite quickly, and then they cool and dry just as quickly, and in order not to provoke them into such a disgrace, it is better to make a fuss in advance and provide them with filling. Of course, nothing critical will happen if the pancakes sit for an hour or two (of course, under a plate or wrapped in cling film), but it is still much easier to roll them into rolls when they are fresh and soft.

Filling for empanadas

So, the filling. We take the meat cooked the day before out of the pan. The coolest thing, of course, is if it is beef or veal - the hated films and veins in this meat after a long boil turn into jelly compounds, which play the role of a juicy component in the filling. If you don't want veal, you can take pork. The healthiest, but least tasty option is turkey and chicken.

Cut into ugly pieces– as long as it’s quick and inexpensive, there will still be an opportunity to think about beauty ahead.

And we twist the pieces of meat through a meat grinder. We choose the grate according to taste: a small one will give uniformity, a large one will make you feel that you are not just eating something with meat, but meat.

At the same time, chop the onion- half rings, rings, cubes, triangles or generally in the style of expressionism. Appearance in this case does not matter at all, because in the future the onion will go to the meat in the same “meat grinder” way.

Fry the onion in vegetable oil until light golden. Try to catch the moment when it is already golden, but still soft and not dry - otherwise the onion will not give juiciness to the minced meat, and this is not interesting. In general, it is better to undercook than to overcook.

Grind the onion - also through a meat grinder. It will turn out to be porridge, yes. But that’s what we need!

Add salt, pepper(oh, by the way, don’t neglect this simple spice, it’s very, very welcome here, pancakes with meat and without pepper are just nonsense).

Mix. If you did everything correctly, the minced meat will “mold” a little; this is necessary so that the filling does not fall out of the finished dish, so that it is convenient to eat.

Pancake dough

Let's make pancakes. Pour milk into a sufficiently sized bowl. Better - at room temperature or slightly, very slightly warmed up. If the word “slightly” seems too vague, let it be just indoors. If you don’t want to think about milk in advance, it will work from the refrigerator.

Breaking the eggs. Don’t be greedy, add exactly as much as the recipe calls for, or better yet, a couple more: the eggs will give the dough elasticity and allow the pancakes to curl beautifully.

Pour in vegetable oil, add salt and sugar. And mix until smooth. Using a mixer is the easiest way, by hand it takes longer, but it’s soulful, and sometimes, you must admit, you can afford such luxury.

Before you start frying pancakes, let the dough sit and rest - the gluten of the flour will swell during this time, and the dough will turn out much more convenient to work with.

Frying pancakes

Heat up the pancake frying pan, grease it with vegetable oil (a couple of drops - just for starters), pour in a small amount of dough, immediately distribute it over the entire surface of the pan, shaking it in a circle and from side to side. The faster and smoother you do this, the more beautiful the pancake will be. Fry on fire, a little more than the minimum.

As soon as the surface of the pancake has become dry and ruddy “lace” has appeared along the edges, it’s time to turn it over. It’s convenient to do this simply with your hand - pry up the edge and turn it over. A little hot, but quite tolerable. If this method is not for you, try a spatula - however, in this option you will most likely have to add a little more butter to the dough so that the pancakes “slide” more easily and do not cling to this same spatula. Well, a little more accuracy is required - tearing a pancake with your hands is much more difficult than with tools.

Oops, and you're done! Just a couple more seconds...

And you can shoot. Pancakes fry very quickly.

In general, if you have enough skill, you can fry and wrap at the same time - try it, the time it takes to cook a pancake on one side is just enough to stuff the previous one.

So, put the pancake on the work surface, distribute about a spoonful of minced meat on one side, trying to give it a “sausage” shape. Make one and a half turns. We wrap the “wings” inward. And we finish it until the end.

Very simple. The main task is to find a middle ground in which you will make pancakes with meat sufficiently dense and tight, but without tearing the dough.

Place the finished pancakes in a convenient form, cover with a lid or cling film and store in the refrigerator, reheating as needed.

Yes, by the way, about “warming up”. It’s best to do this in a frying pan with butter, and don’t skimp on the latter! Serve with sour cream. Crispy dough and juicy filling - it's... it's just gastronomic ecstasy.

P.S. If you suddenly get tired of making the same pancakes with meat, try to diversify the filling - you can add boiled rice, fried mushrooms, stewed cabbage, prunes and dried apricots, boiled eggs, cheese to the minced meat. Whatever you personally find compatible with meat is fine. And it won't be boring!

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