John Myers
Pancakes with Minced Pepper Filling
The perfect pancakes with minced pepper filling recipe with a picture and simple step-by-step instructions.
- 150 ml Milk
- 2 Eggs
- 80 g Flour
- 0,5 tsp Salt
- 4 tsp Oil
- 2 Spring onions
- 1 Red peppers
- 3 tbsp Oil
- 250 g Ground beef
- Salt and pepper
- 0,5 tsp Paprika powder
- 50 ml Vegetable broth
- 150 g Cream yogurt
- For the pancakes: whisk the milk, eggs, flour and salt vigorously in a measuring beaker with a whisk and leave to soak for 10 minutes.
- Bake 4 pancakes from the dough in a coated one with 1 teaspoon per pancake. Keep the pancakes warm in a hot oven at 100 degrees (convection 80 degrees) between two plates.
- For the paprika mince filling: Clean the spring onions and cut diagonally into thin rings. Halve the paprika, remove the kernels and cut the paprika halves into small pieces.
- Heat the oil in a pan and fry the minced meat all around until light brown and crumbly. Season with salt, pepper and paprika. Add half of the spring onions and the pepper pieces and fry for 2 minutes. Deglaze with the vegetable stock and cook for about 10 minutes. Simmer .
- Fill the pancakes with the mince mixture. Serve with the remaining spring onions and pepper pieces. Serve with cream yoghurt.
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