Pancakes with minced meat

Minced pork & beef 700 gr
Onion 200 gr
Flour 200 gr
Milk 500 ml
Eggs 3 pcs.
Vegetable oil 4 tablespoons
Salt to taste
Sugar 1 tablespoon
Sour cream tablespoon

Prepare all the ingredients you need. How to cook minced meat? I use mixed minced pork and beef. You can only cook pork, beef, or chicken. Wash the meat and pat dry with paper towels. Cut into small slices. Twist through a meat grinder. Season with salt and pepper to taste.

Peel the onion. Cut into small cubes. So that when slicing the onion does not irritate the mucous membrane of the eye, rinse it, as well as the knife with cold water. Pour refined vegetable oil (high smoke) into the skillet. Warm up. How to check if the oil is hot enough? Dip a wooden spatula into it, if bubbles have gathered around it, then you can fry the onions. Fry it with constant stirring until transparent.

Send minced meat to the onion. Stir well, breaking the lumps with a spatula. Grill until tender over medium heat (about 20 minutes)

5 minutes before cooking, salt to taste.

And one secret. Add 2 tablespoons of sour cream (any fat content) to the minced meat. Stir. The filling will be even softer, softer and more aromatic. Cook for another 5 minutes over low heat. Turn off the fire.

Beat eggs into a deep bowl. It is advisable to use selected eggs with a bright orange yolk to make the pancakes a beautiful yellow color. Add a pinch of salt and whisk until smooth.

If you like the pancakes to be sweet, add one tablespoon of sugar. But this is optional.

Pour in milk (room temperature) and stir well with a whisk.

Be sure to sift the flour to oxygenate it. Since its properties are different, the amount can be changed up or down. Focus on the desired dough consistency. In terms of thickness, it should resemble homemade cream.

At the end, pour 2 tablespoons of unscented vegetable oil into the dough and stir again.

Preheat a nonstick pancake pan, but a cast iron pan will work as well. Before baking the first pancake, lightly grease its bottom with vegetable oil and heat it up (you should not add oil further, it is in sufficient quantity in the dough). Pour the dough with a ladle (about 0.5 ladle). Spread the dough over the pan and bake the pancake. Pancakes are baked quickly, so control the process and do not go far.

While the pancakes are still warm, stuff them. Place 2 tbsp on the edge of the pancake minced meat.

Wrap one side …
Fold the edges on both sides to prevent the filling from falling out.
Roll up the roll. Wrap all other pancakes this way and place them on a plate.

Before eat, fry the pancakes on both sides in a little butter (preferably ghee) under the lid until golden brown. This will make them even tastier.

Sweet Potato Pancakes

Ingredients:
  • 1 cup mashed sweet potato (2 small sweet potatoes)
  • 1 1/2 cups milk, room temperature
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1/4 cup granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 teaspoons ground cinnamon
  • maple syrup, to top
  • salted butter (to garnish)
  • toasted pecans (to garnish)
Instructions

Scrub sweet potato under running water. Pat dry. Prick all around with a fork. Place on a microwave-safe plate. Cook in the microwave in 2 minute intervals until completely tender. Turn the sweet potato during the intervals to ensure even cooking. A medium sweet potato will take about 6 minutes.
Remove the skin from the sweet potato and mash until smooth. Allow to cool.
Whisk together milk, eggs, vanilla and melted butter until smooth. Add the mashed sweet potato and mix until incorporated.
In a large bowl, whisk together flour, sugar, baking powder, salt, nutmeg and cinnamon.
Add the wet ingredients to the dry ingredients. Use a spatula to fold in the mixture. Mix until no dry flour streaks remain. Do not worry if the mixture is not completely smooth.
Set frying pan or griddle to medium heat. Grease it lightly with butter or oil. Once the pan is hot, pour in 1/3 cup of the pancake batter. Fry until bubbles form on the surface and the edges of the pancake become firm. Flip pancakes and bake on the other side until lightly browned. Repeat the process with the remaining batter. Adjust heat accordingly if pancakes brown too quickly.
Serve the sweet potato pancakes immediately warm with maple syrup, salted butter and toasted pecans.

Whole Wheat Pancakes

The pancake recipe is simple – like everything ingenious. At the same time – cooking pancakes is a whole science.

Ingredients

  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup unsweetened applesauce
  • 1 ¼ cups whole milk 
  • 2 tablespoons honey 
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter 

Instructions

  • In a large bowl, whisk together white whole wheat flour, baking powder, baking soda and salt.
  • In a medium bowl, combine eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in melted butter. (The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.)
  • Pour the wet ingredients into the dry and whisk until just incorporated.
  • Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.