Meat-filled pancake

Meat-filled Pancake Recipe with Mushrooms

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Meat-filled pancakes are a delicious and hearty dish that combines the savory flavors of ground meat and mushrooms with the light and fluffy texture of pancakes. This recipe is perfect for a cozy weekend brunch or a comforting weeknight dinner.

History

The origins of meat-filled pancakes are a bit unclear, but they are believed to have originated in Eastern Europe, where pancakes are a popular dish. The combination of meat and pancakes is a classic comfort food that has been enjoyed for generations.

Ingredients

1 cup flour
1.5 cups milk
2 eggs
salt
butter or margarine for baking
0.33 cup flour
2 cups stock or bouillon
salt
pepper
nutmeg
lemon juice to taste
2 cups cooked ground or minced meat
0.5 cup canned mushrooms

How to prepare

To make a thick brown sauce, melt butter in a saucepan and stir in flour. Gradually add stock while stirring continuously. Season with salt and pepper. Keep stirring until the sauce thickens. Mix in the cooked meat and mushrooms. Keep the sauce hot, but be careful not to let it boil as it may make the meat tough. The filling can be prepared in advance. For the pancakes, make a smooth batter using the specified ingredients. Heat butter in a 10-inch skillet. Pour half of the batter into the skillet and cook the pancake slowly on one side until it is done. Transfer the cooked pancake onto a platter and keep it warm. Repeat the process to make the second pancake. Spread the meat mixture onto the light side of the first pancake and place the second pancake, brown side up, on top. Cut the stacked pancakes into wedges and serve immediately with a side of green salad.

Variations

You can use different types of meat, such as ground beef, turkey, or chicken, for the filling.
Add your favorite vegetables, such as bell peppers or spinach, to the filling for extra flavor and nutrition.

Cooking Tips & Tricks

Make sure to cook the pancakes slowly on a low heat to ensure they are cooked through without burning.

- Be careful not to overmix the pancake batter, as this can result in tough pancakes.

- You can customize the filling by adding your favorite herbs and spices to the meat mixture.

Serving Suggestions

Serve meat-filled pancakes with a side of green salad or steamed vegetables for a complete meal.

Cooking Techniques

Be sure to cook the pancakes slowly on a low heat to ensure they are cooked through without burning.

- Keep the meat filling hot, but be careful not to let it boil as it may make the meat tough.

Ingredient Substitutions

You can use vegetable broth instead of bouillon for a vegetarian version of this recipe.

- Use olive oil or coconut oil instead of margarine for a healthier option.

Make Ahead Tips

You can prepare the meat filling in advance and store it in the refrigerator for up to 2 days. Simply reheat the filling before assembling the pancakes.

Presentation Ideas

Stack the pancakes on a platter and garnish with fresh herbs, such as parsley or chives, for a beautiful presentation.

Pairing Recommendations

Meat-filled pancakes pair well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of meat-filled pancakes contains approximately 350 calories.

Carbohydrates

Each serving of meat-filled pancakes contains approximately 30 grams of carbohydrates.

Fats

Each serving of meat-filled pancakes contains approximately 15 grams of fat.

Proteins

Each serving of meat-filled pancakes contains approximately 20 grams of protein.

Vitamins and minerals

Meat-filled pancakes are a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains gluten, eggs, and dairy.

Summary

Meat-filled pancakes are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are a satisfying and delicious dish that is perfect for any occasion.

Summary

Meat-filled pancakes are a delicious and satisfying dish that is perfect for any meal. With a savory meat filling and fluffy pancakes, this recipe is sure to become a family favorite.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, with the sun shining brightly through the kitchen window as I rummaged through an old recipe book that belonged to my grandmother. As I turned the fragile pages, a faded piece of paper fell out and fluttered to the floor.

Curious, I picked it up and saw that it was a hand-written recipe for meat-filled pancakes. The paper was stained and worn, a sign of its age and frequent use. My heart swelled with excitement as I realized that I had stumbled upon a hidden gem, a recipe that had been passed down through generations.

I carefully read through the instructions, taking note of the ingredients and measurements. The recipe called for ground beef, onions, garlic, and a blend of spices that promised to create a savory and delicious filling for the pancakes. The batter was simple, made with flour, eggs, and milk, but it was the filling that intrigued me the most.

I could almost imagine the taste of the meat-filled pancakes, the tender beef melding with the soft pancake in a symphony of flavors. I knew I had to try making them, to honor the tradition of my ancestors and carry on their culinary legacy.

I set to work, gathering the ingredients and preparing the filling first. I sautéed the onions and garlic until they were golden and fragrant, then added the ground beef and spices. The aroma that filled the kitchen was intoxicating, a tantalizing blend of savory and spicy notes that made my mouth water.

Once the filling was cooked through, I set it aside to cool while I made the pancake batter. Mixing the flour, eggs, and milk together, I created a smooth and silky batter that was the perfect canvas for the meat filling. I heated a skillet on the stove, greased it lightly, and poured a ladleful of batter onto the hot surface.

As the pancake cooked, I spooned a generous portion of the meat filling onto one half of the pancake, then folded the other half over to create a half-moon shape. The aroma that wafted up from the skillet was irresistible, a heady blend of spices and sizzling beef that made my stomach growl in anticipation.

I flipped the pancake over carefully, letting it cook until it was golden brown and crisp on both sides. The meat-filled pancake was ready, its surface dotted with charred spots that promised a crunchy texture and a depth of flavor that would delight the senses.

I plated the pancake and took a moment to admire my handiwork. The golden brown crust contrasted beautifully with the dark filling peeking out from within, a tantalizing hint of the savory goodness that lay hidden inside. I could hardly wait to take my first bite.

Bringing the fork to my mouth, I hesitated for just a moment, savoring the anticipation of the taste to come. Then, I took a bite, and my taste buds exploded with joy. The meat filling was tender and juicy, with a rich and flavorful blend of spices that danced on my tongue. The pancake was a perfect complement, its crisp exterior giving way to a soft and fluffy interior that soaked up the savory juices of the filling.

I closed my eyes and savored each bite, relishing the memories that this recipe had brought back to me. I could almost hear the voices of my ancestors whispering in my ear, guiding me through the process of creating this delicious dish.

As I finished the last bite of the meat-filled pancake, I knew that this recipe would become a staple in my kitchen, a cherished tradition that I would pass down to future generations. And as I cleaned up the kitchen and put away the recipe book, I felt a sense of deep satisfaction and contentment, knowing that I had honored my heritage in the best way possible – through the art of cooking.