Tuesday, February 07th 2012

Pancakes Stuffed With Meat

Pancakes:

1 1/2 cups flour
1 1/2 cups milk
1/4 teaspoon of sugar
1/4 oz. yeast
1 tablespoon of butter or oil
1 egg
1/4 teaspoon of salt

Dissolve yeast in 1/4 cup of warm milk (110-115 F) and 1/4 teaspoon of sugar. Let sit till "bulbs" appear (usually 10-15 minutes but sometimes takes longer). Add more warm milk to make 1 cup and gradually mix in 3/4 cup of flour. Wrap up in a towel and put in a warm place to rise. DO NOT COVER THE MIXING BOWL WITH A LID. Make sure the mixing bowl is big enough because the dough will increase 2-3 times. After the dough rises add the rest of the milk and flour, salt, egg, and tablespoon of butter or oil. Wrap up in a towel and let rise for a second time. Check occasionally. Depending on the quality of yeat and milk, the dough may take 1-3 hours to rise.

Preheat the frying pan at medium to high setting. Brush the pan with oil lightly. Too much oil on the frying pan may ruin the first pancake. Immediately after removing a pancake from the pan, put it on a warm platter or pan, brush the upper side with oil and cover with a lid. The inside of the lid should be wrapped in a gauze, any moisture absorbent cloth or towel. It will accumulate excess moisture from the pancakes. Note: covering with the lid and brushing the pancakes with oil will make them more elastic, soft and easier to stuff.

Meat Stuffing:

3-4 skinless, boneless chicken breasts or 1/2 lbs. boiled or roast beef
1 average sized yellow onion
1/2 tablespoon soy-sauce
1/2 teaspoon black pepper
1/4 teaspoon dried dill
1/4 teaspoon curry powder
Salt according to taste

Bake, roast or fry chicken or beef. When ready, chop finely (the smaller the better). Chop onion finely. Saute in oil. Add chopped meat and spices. Keep warm for stuffing. If not being served immediately, wrap wach pancake in aluminum foil for warming up in the oven before serving.