I used to dislike meat pancakes. Take a bite - and all the filling spills out. Dry, tasteless lumps inside (sometimes with slices of carrots and onions)...
But when I first came to meet my husband's parents, the future mother-in-law prepared pancakes for my arrival, and just with meat. It was inconvenient to refuse, of course. And I tried it.
I have never tasted such juicy and tasty pancakes before! I ate three at once, could not resist.
That day, of course, I didn't ask what the secret was. But later mommy still opened it to me))
Of course, you can stuff any pancakes with meat. But I always cook my favorites - "Velvet". I already shared the recipe earlier. And in the video at the end of the article it is also there. The pancakes are tender, thin, and at the same time do not break! The perfect recipe. And everyone who has already tried it will be able to confirm this.
I will not dwell on the recipe for pancakes in this article. Today I will tell you how to make meat filling for pancakes so that it turns out to be both tasty and juicy.
Minced meat, of course, you can take any. Yes, the juiciness of the filling also greatly depends on the meat. But even a simple chicken fillet prepared in this way also turns out to be juicy (yes, I didn't believe it either). But usually I use minced meat from several types of meat.
Today I have minced meat: chicken + turkey + some beef.
I put the minced meat in a pan with a little vegetable oil. Oil is enough 1-2 tablespoons. If the meat is fatty, I don't add oil at all.
I don't fry minced meat! Immediately add some water to the pan, add salt to taste and cover with a lid. Simmer for about 20 minutes over low heat. During this time, I mix the minced meat several times.
After 20 minutes, add onion grated on a fine grater to the meat (along with juice). It is important! I do not add the onion immediately to the minced meat, but when it is already stewed a little.
You can add spices to taste. I add some ground pepper (I have a mixture of five peppers). But sometimes I cook even without spices - no worse.
I mix the meat with onions and spices and carcass almost until the liquid evaporates, stirring occasionally. This takes approximately 10-15 minutes. It is very important here to make sure that some liquid still remains at the bottom of the pan. The meat must not be allowed to begin to fry! Otherwise, the filling will not work juicy! This is how the finished filling looks like:
All! Cover the pan with a lid and let the filling cool.
Then I put the filling on the pancake and wrap it up. The photo even shows how juicy minced meat is.
It remains to fry the pancakes in ghee (or regular butter) and enjoy delicious pancakes with juicy and tasty meat filling!
I usually freeze some of the pancakes. And even after defrosting, this filling remains juicy.
Try to cook pancakes like this once - and you will definitely stop boiling meat for pancakes or frying it until golden brown (I did this before too).
It would seem so simple, but few people know this simple secret. Write in the comments how you prepare meat filling for pancakes? Thanks in advance to everyone!
In the video, by the way, I share another recipe for pancakes with meat (where I put minced meat in raw pancakes). Take a look - I think you will also like this recipe: