The filling for pancakes with meat will no longer be dry. Add one ingredient

You can add a lot of ingredients to the filling of pancakes with minced meat that will enhance the taste and make it juicier and interesting. Although the classic set is not boring, you can experiment with the filling from time to time. It goes great with traditional stuffing – meat, onion, Worcestershire sauce, salt and pepper. grated carrot or celery, which will add sweetness and moisture. Thanks to them, the filling will not be dry. It will also work very well pepper – fresh or baked, as well garlic – for a deeper aroma.

If you want to enrich the structure and make the dish more filling, add it red beans or a little bit corn. The best herbs are thyme, marjoram, oregano or parsley. For a spicier version, add a pinch of smoked paprika or chili. Thanks to the additions, the stuffing will be fuller and even more aromatic. This is a good way to use up leftover products in the fridge.

Ingredients:

Pancakes:

• 260 g of wheat flour,
• 300 ml of milk,
• 200 ml of water,
• 3 eggs,
• 90 g of butter,
• 1/2 teaspoon of salt.

Filling:

• 750 g of minced pork, beef or poultry,
• 1/2 tablespoon of butter,
• onion,
• 75 ml broth,
• 2 tablespoons of Worcestershire sauce,
• 1/2 teaspoon of salt,
• 1/2 teaspoon of black pepper.

Additionally:

How to do it:

Prepare the pancakes. Melt the butter and cool. Pour the milk into a bowl and add the eggs. Mix everything briefly, then add flour and salt. Pour water slowly, controlling the consistency of the dough. Finally, add the butter and mix again. Heat a small amount of oil in a pan. Pour a ladle of dough and spread it evenly on the surface. Fry the pancakes on each side for 1-2 minutes, until nicely golden. Place the finished pancakes in layers on a plate.

Prepare the filling. Heat a teaspoon of oil in a pan. Add finely chopped onion and fry until translucent for 2-3 minutes. Add the meat and fry it until browned, shredding it all the time. Drain excess fat with rolled up paper towels, then season with spices and Worcestershire sauce. If you prefer a more uniform stuffing, transfer the meat and onion to a blender and blend until very small pieces are obtained.

Assemble the pancakes. Put 1-2 tablespoons of filling on each pancake and fold them into croquettes or envelopes.

Place ready-made pancakes with minced meat on a heated, dry frying pan and fry for 1-2 minutes on each side, until golden brown.

Serve the dish warmimmediately after preparation.

Source: Terazgotuje.pl