Buckwheat Pancakes with Stew Recipe
My favorite buckwheat porridge with stew still haunts me. But just porridge with meat is banal. Combining the ideas of two other chefs and adding their own, a recipe was born! Satisfying, fatty, high-calorie, delicious! I hope you enjoy it…
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Pancakes:
Filling:
Sauce:
Instructions
  1. I’m making pancakes.
  2. Beat eggs, milk, salt, sugar in a bowl. Sift both flours and mix. Add vegetable oil and whisk everything.
  3. Leave the resulting dough for 15-20 minutes. In the meantime, let’s do the stuffing.
  4. For the filling, take the stew.
  5. Melt the top fat from the stew in a frying pan, fry the onion on it. Add the stew, heat it up, and disassemble it into fibers with a spatula. It is not difficult to cook a good stew. At this stage, it is good to add fried forest mushrooms, if any. I have no mushrooms this time, and therefore they are not superfluous there once! You can add water to the consistency of thick porridge.
  6. Now you can fry pancakes. Do with them as with ordinary pastries – on both sides until golden brown. I added the filling right away until the next pancake was fried.
  7. Since buckwheat pancakes are not so elastic, I rolled them up with a tube. From this amount of dough, the filling is obtained in the form of 7-8 tubes.
  8. Preparing the sauce. Pour green onions (fresh or dried), garlic powder into the sour cream so that it is not so vigorous, and salt. Finely chop the tomatoes and add them to the same place. These are not tomatoes with sour cream, namely sour cream with tomatoes.
  9. Before serving, the tubes can be fried again until golden brown and served to the table! Enjoy it!
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