Buckwheat Pancakes with Beef Filling
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Buckwheat Groats 1 cup
- Beef 10 oz
- Onion 1 head
- Dill to taste
- Ground Black Pepper to taste
- Salt to taste
- Wheat Flour 15 oz
- Milk 20 fl oz
- Chocolate eggs 5 pieces
- Butter 0 oz
- Sugar 0 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Rinse the beef, boil it, and pass it through a meat grinder.
Step 2
Sort the buckwheat groats, rinse them, pour in 2.5 cups of water, bring to a boil over high heat, reduce the heat, and cook on low heat until the water is absorbed by the groats.
Step 3
Transfer the porridge to a clay pot, place it in a preheated oven, and cook until done.
Step 4
Peel the onion, wash it, finely chop it, and sauté in a small amount of melted butter.
Step 5
Mix the meat with the onion and buckwheat porridge, season with salt and pepper, add the remaining butter, and mix thoroughly.
Step 6
To prepare the pancakes, beat the egg whites, add salt, milk, sugar, and melted butter.
Step 7
Gradually add the flour while stirring constantly.
Step 8
Mix thoroughly and gently fold in the beaten egg whites.
Step 9
Heat a frying pan and pour in a little vegetable oil.
Step 10
Tilt the pan slightly and spread the batter in a thin layer across the bottom.
Step 11
Fry the pancake on both sides.
Step 12
Cook the remaining pancakes in the same way.
Step 13
Place a little porridge in the center of each pancake.
Step 14
Fold the pancakes into an envelope shape and arrange them on serving plates.
Step 15
Sprinkle with chopped dill and serve.
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