The most important secret of my pancakes: “more meat, thinner pancake”)))
Filling.
I love a lot of stuffing, so in this amount of pancakes I try to cram a maximum of meat (about 1kg of ground beef). You will also need 3 medium onions, 3 medium carrots, 3 hard-boiled eggs , Worcestershire sauce 1-2 tbsp.l., a pinch of ground cinnamon, 1 tsp. of your favorite herbs (I like to put utsho-suneli), salt, pepper to taste.
How to do: onions and carrots cut finely and fry in oil for frying until golden brown, add minced meat and fry it until cooked, breaking lumps (about 20 minutes). Grind the boiled eggs and add to the minced meat, add the spices and then punch the whole mass in a blender, until a coarse puree (do not bring to the porridge). Try it, add more spices if necessary.
Dough (2 recipes).
These are just a few variations of the test I’m doing. You can bake pancakes to your taste, as long as they are elastic.
Recipe 1.
Ingredients for 11-12 large pancakes (26 cm in diameter):
- 200g-1.5 cups ZZ flour (I most often use spelt flour or whole wheat flour of fine grinding, ideally sift it),
- 3-4 chicken eggs (depending on their size-3 large or 4 small, in general, the more eggs, the more durable and” rubber ” pancakes will be),
- 600 ml. – 3 cups of cow’s milk,
- 0.5 tsp salt,
- 1-2 tbsp Jerusalem artichoke syrup or any other sweetener,
- 2-3 tbsp vegetable oil without bright aroma and taste.
Recipe 2 (custard dough).
The ingredients are the same as in the previous recipe, only instead of 1 cup of milk – 1 cup of boiling water(!).
How to do.
For Recipe 1, you need to beat all the ingredients until smooth. If you have a blender: Sanchala whisk eggs with salt and sweetener, then add milk and butter, whisk a little, then gradually introduce flour and bring to uniformity. If you beat your hands, similarly, first eggs with salt and sweetness, then add 1 cup of milk and butter, bring to uniformity, then gradually introduce flour, and only when the dough becomes without lumps, add another 1 stkan of milk, stir, now 1 stkan of boiling water, mix again.
Then the dough should be left for 25-30 minutes or at least 10 minutes (this is important). Solid particles of flour swell, gluten is formed and the dough becomes viscous and elastic. After that, once again, beat everything well and bake pancakes on a good non-stick frying pan on medium-high heat (the frying pan must first be warmed up well).
For Recipe 2, you need to similarly beat all the ingredients except boiling water. Add boiling water at the very end, stirring the dough continuously, and then also let the dough stand for a while.
On the first side I fry 2 minutes maximum, on the second maximum 1 minute. I use butter only when baking the first pancake, then it is not required. The first pancake is not very pretty. I use it to try and evaluate whether you need to add something to the dough (salt, sweetness). As a result, there are 10 beautiful openwork pancakes.
Important. According to the second recipe, more pancakes are obtained. In principle, the number of pancakes strongly depends on their thickness and diameter of the pan. You will bake thinly and in a small frying pan, pancakes will be about 2 times more.
In the process of baking, put the pancakes on a plate and cover with a lid or anything so that they do not dry. As soon as everything is baked, immediately wrap the filling in them.
I divide the filling into equal parts by the number of pancakes, just tamp the stuffing in a bowl and make a knife marking on the surface.
Pancake Assembly: put the filling on the pancake and roll it into a tube or envelope. The amount of filling in the pancake depends on its size and your dexterity.
Important:
My life hack is to grind the filling after overcooking. It becomes so uniform, juicy, smooth, but retains the texture of minced meat. And the volume is reduced by a factor of 2, which means that you fill the pancake with meat, not air I would recommend doing other dishes with meat filling. Pies, for example.
I put onions, carrots, and eggs in minced meat, because this way the filling turns out juicier and more tender.