Ingredients
Filling
- 300 gram Minced meat (pork)
- 200 gram Carrot (in Korean)
- 1/2 pieces Onion
- 1/2 teaspoons Salt
- 1 tablespoon Vegetable oil
Instructions
- Let's start by making a pancake batter. Preheat the milk to 35 degrees, add sugar and yeast. Stir and remove to a warm place for 10 minutes to activate the yeast.
- Add salt, vegetable oil and egg, mix.
- Add flour and mix well with a whisk so that there are no lumps.
- Cover the dough with a towel and put it in a warm place to rise for 1 hour.
- While the dough is rising, we will prepare the filling. Peel the onion and cut into small cubes. Pour vegetable oil into a preheated frying pan and fry the onion for 2 minutes until transparent.
- Add the minced meat and mix. Fry until soft. It will be tastier if the minced meat is fried.
- Add salt. To interfere. Remove to cool.
- For this filling, you will need carrots in Korean. You can, of course, buy ready-made, but it's better to do it yourself. There are many different recipes for its preparation on the website.
- Take the dough for pancakes that is being prepared.
- Grease a preheated frying pan (preferably pancake pan) with oil, pour the dough with a ladle, spread it over the surface of the pan. Bake over medium heat (I have 4-5 out of 6). As soon as the dough changes color, flip the pancake. Bake for about a minute on the reverse side. Transfer the finished pancake to a plate. When baking, periodically lubricate the baking sheet with oil.
- From this amount I got 12 pancakes.
- Let the pancakes cool down. Place the pancake on a cutting board, put 2 tablespoons of filling in the middle along the edge.
- Fold the left and right edges of the pancake in the middle.
- Roll the pancake into a roll.
- We serve pancakes cold as a snack.