Snack Pancakes Recipe
I really liked the filling, everything is shiny-simple. I often cook pancakes, but I didn’t think of such an addition to meat either.
Servings
4
Cook Time
120minutes
Servings
4
Cook Time
120minutes
Ingredients
Pancakes
Filling
Instructions
  1. 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.
  2. Add salt, vegetable oil and egg, mix.
  3. Add flour and mix well with a whisk so that there are no lumps.
  4. Cover the dough with a towel and put it in a warm place to rise for 1 hour.
  5. 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.
  6. Add the minced meat and mix. Fry until soft. It will be tastier if the minced meat is fried.
  7. Add salt. To interfere. Remove to cool.
  8. 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.
  9. Take the dough for pancakes that is being prepared.
  10. 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.
  11. From this amount I got 12 pancakes.
  12. Let the pancakes cool down. Place the pancake on a cutting board, put 2 tablespoons of filling in the middle along the edge.
  13. Fold the left and right edges of the pancake in the middle.
  14. Roll the pancake into a roll.
  15. We serve pancakes cold as a snack.
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