Stuffed pancakes

Before you start frying pancakes, you need to prepare and cool the minced meat.

Crack the eggs into a bowl, add 1 tbsp. a spoonful of oil per 1 egg, salt, a third of the liquid and stir everything.

Add half of the flour to the solution and knead not quite a thick dough.

Add another third of the liquid to the dough, stir until liquid, pour out the remaining flour and knead everything well again until a homogeneous dough.

Add the rest of the liquid to the mixture until a uniform dough of the density of liquid sour cream is obtained. The dough should spread over the pan.

Rub the heated pan with oil. Reduce heat to medium.

Take the pan by the handle, and with the other hand pour a portion of the dough onto it and rotate the pan in a circular motion so that the dough spreads evenly over the entire surface. The pancake is baked on the first side for ≈ 40 seconds.

Flip the pancake over to the other side. On the other hand, the pancake is fried for ≈ 30 seconds.

While the pancake is frying on the other side, scoop the filling into a spoon.

Invert the pan onto a plate and place the cooked pancake on top.

Pour the next portion of the dough into the pan and put to bake.

While the next pancake is fried on the first side, you put the minced meat on the already prepared pancake and wrap it in an envelope (see photo).

Put the finished stuffed pancake in a separate, wide plate with the wrapped end on the bottom so that it does not unfold.

Repeat all the previous operations: turn the pancake over to the other side, scoop the filling into a spoon, stir the dough with a ladle, remove the finished pancake onto a plate, and pour a new portion of the dough into the pan, wrap the pancake, put it on a plate ...

Ready-made pancakes can be eaten in this form, you can still fry in a pan until a crust forms, you can put it in the refrigerator, freezer, then warm it up in a pan or in the microwave.