Pancakes Stuffed With Meat

Recipes By Country/Region

Africa - African
Argentina - Argentinean
Brazil - Brazilian
Britain - British
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni





Meat-Stuffed Pancakes
Marinated Mushrooms
Vegetable Spread
Sheet Cake

Tuesday, March 31st 2020

Pancakes Stuffed With Meat


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.

©2015; All Rights Reserved