Pancakes are baked from a batter made with eggs, milk and flour. Depending on the region, they are served sweet (with applesauce, jam or chocolate cream, for example) or hearty (with cheese, bacon and onions).
Today I’m going to show you a recipe for filled pancakes with a spicy mix of ground meat and vegetables. I use mushrooms, carrots, corn & peas as vegetables in this recipe, but other types of vegetables such as peppers, zucchini or white cabbage are also possible. Have fun trying out & cooking!
Cooked/Baked today: Beef & Veggie Pancakes
Preparation Time: 50 minutes
Category: Pancake Recipes, Fast Food, Recipes with Ground Meat, Main Dishes
Our Recipe rating:
Ingredients for 1 Pancake Pie:
- 300 milliliters milk
- 200 grams flour
- 100 milliliters sparkling water
- 3 eggs
- A pinch of salt
- Oil or butter for frying
- 500 grams ground meat (half beef & half pork)
- 250 grams brown mushrooms
- 200 grams creme fraiche
- 125 grams frozen peas
- 125 grams canned corn
- 1 carrot
- 1 large onion
- 2 – 3 cloves garlic
- 1 heaping teaspoon sweet paprika
- Salt & pepper
- Oil for frying
- Parsley for garnish
Required kitchen gadgets, helper & preparations:
- Mixing bowl for the pancake batter
- Frying pan to bake pancakes
- Ladle for batter
- Large frying pan for cooking beef & veggie mixture
…for filled pancakes with beef & veggies:
Put 200 grams of flour, 3 eggs, 300 milliliters of milk, 100 milliliters of mineral water & a pinch of salt in a mixing bowl & mix all ingredients well with a whisk or mixer until you have a lump-free batter. Next, heat up a large pan with a small dash of oil or a little butter & bake 4 large pancakes one after the other from the batter.
To do this, put a ladle of batter in the pan, swirl the batter evenly on the bottom of the pan & bake for about 1 – 2 minutes on each side over medium heat until golden brown. Flip the pancakes once & finish baking on the other side. Lift the done pancakes out of the pan & place them stacked on top of each other and keep warm (possibly in the oven).
For the filling, clean and slice 250 grams of brown mushrooms. Peel 1 large carrot & cut into thin slices or small cubes. Peel off 1 large onion and 2 – 3 cloves of garlic & chop finely. Heat up a large pan with a dash of oil, add the onions & garlic to the pan & sweat over medium heat, turning occasionally, for 2 – 3 minutes until translucent.
Next add 500 grams of ground meat & fry for another 4 – 5 minutes until crumbly. Season with salt, pepper & 1 heaping teaspoon of paprika powder (sweet), stir everything well & lift the ground meat out of the pan & set aside. Next, add another dash of oil to the pan & fry the mushrooms and carrots for 4 – 5 minutes, turning occasionally.
Also season the vegetables with a little salt & pepper & as soon as the carrots & mushrooms have reached the desired consistency, put 125 grams of canned corn, 125 frozen peas and the ground meat back into the pan, stir everything well and warm up briefly. Finally stir in 200 grams of creme fraiche & remove the pan from the heat.
Spread the pancakes on plates, cover half with a good portion of the beef & veggie mixture & fold the pancakes half over the filling. Finally, serve everything garnished with finely chopped parsley. Have fun cooking at home!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):