Baked Pancakes with Filling Recipe
Yellow leaves swirl over the city – this is our autumn now. Just in time to enjoy hot pancakes with a Cup of hot tea. Pancakes stuffed with boiled meat, mushrooms and onions, baked with juicy tomatoes and cheese. Trying it?
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Pancakes:
Filling:
Instructions
  1. Meat scroll on a meat grinder. Cut the onion into small cubes and fry it together with spices and dry mushrooms in a preheated frying pan with vegetable oil.
  2. Add the meat and simmer for a couple of minutes. Pour in the tomato sauce and stew-the minced meat should not be liquid,but not dry. Add salt and pepper to taste. Leave to cool.
  3. Pour milk, water, egg, salt and sugar into a bowl. Mix well with a whisk. Leave for 30 minutes.
  4. Add vegetable oil to the dough. Stir well.
  5. Bake in a well-heated pan on both sides. I baked on a cast-iron pancake maker, nothing greased. It turned out 12 pancakes with a diameter of 20 cm.
  6. Spread the filling on the pancake, bend it from the sides and bottom, roll it into a roll.
  7. Spread in a greased form.
  8. Top with thinly sliced tomatoes. If you don’t have Parmesan, grate the hard cheese and sprinkle on the pancakes. The oven is preheated to 190. Bake for 20 minutes in a ceramic mold.
  9. I had Parmesan and I sprinkled it on ready-made hot pancakes.
  10. Serve immediately!
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