Meat Pancakes Recipe

In a bowl, beat the eggs and salt, pour in the milk and water. Slowly roll in the sifted flour and prepare a thin, homogeneous dough with a hand whisk. Finally, add the oil, beat again and let the dough rest for 15 minutes.

Wash the beef, boil, cool and put it in a meat grinder. Finely chop the onion lightly in fat, add the minced meat, salt, pepper and 3-4 tablespoons of meat broth to keep the filling juicy. Simmer for 5-10 minutes.

Pour the dough into a well-heated, slightly greased pan with a small chuck, rotating the pan to evenly distribute the liquid mass. Bake thin pancakes only on the side until the surface is dry and drain on a board.

Place 1 tablespoon of meat filling in the center on the baked side of the pancake and roll into a tight, nice envelope roll. Fry pancakes in oil on all sides until golden brown.