Crispy Savory Stuffed Pancakes with Minced Meat
Crispy savory stuffed pancakes filled with seasoned minced meat and onions. A budget-friendly, easy recipe perfect for lunch, dinner, or appetizers.
Ingredients
For the Pancake Batter:
- 2 cups all-purpose flour
- ½ cup starch
- 1 egg
- 3 cups + 3 tablespoons water 200 ml cup size
- 1 teaspoon salt
For the Filling:
- 300 g minced meat
- 1 medium onion finely chopped
- Salt and pepper to taste
- 1 teaspoon paprika optional
- ½ teaspoon cumin optional
- 2 tablespoons chopped parsley optional
For Frying:
- Vegetable oil for deep frying
Instructions
Step 1: Prepare the Batter
- In a large bowl, combine flour, starch, egg, water, and salt.
- Whisk until smooth and lump-free.
- Strain the batter through a fine sieve for a smooth texture.
Step 2: Cook the Pancakes
- Heat a non-stick pan over medium heat.
- Pour a thin layer of batter into the pan.
- Cook only one side until bubbles form and the surface sets.
- Do not flip. Remove and place cooked side down on a towel.
- Repeat with remaining batter.
Step 3: Prepare the Filling
- In a pan over medium heat, cook minced meat until browned.
- Add chopped onion and cook until soft.
- Season with salt, pepper, and spices.
- Stir in parsley if using.
- Allow filling to cool slightly.
Step 4: Fill and Seal
- Place a spoonful of filling in the center of each pancake.
- Fold into a half-moon shape.
- Lightly brush edges with water and press firmly to seal.
Step 5: Fry
- Heat oil in a deep pan over medium heat.
- Fry stuffed pancakes until golden and crispy.
- Remove and drain on paper towels.
- Serve hot.
Notes
- Cook pancakes on one side only for proper sealing.
- You can freeze stuffed pancakes before frying for up to 2 months.
- For a lighter option, bake at 190°C (375°F) until golden.