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.