Hortobágyi pancakes

Ingredients for 4 servings:

• 200 g instant flour
• 300 ml milk
• 200 ml soda water
• 50 ml oil
• 2 eggs
• 1 pinch of salt
• 1 onion(s)
• some oil for frying
• 700 g minced meat, mixed
• 1 can of mushrooms, approx. 400 g
• 2 tbsp ajvar
• 1 tsp sambal oelek
• 1 tsp paprika powder
• 2 cups of sour cream (200 g each)
• 2 tbsp oil
• 1 tbsp flour
• 150 ml milk
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

filled with minced meat and topped with béchamel sauce

Prepare the batter for the pancakes. Mix together the flour, milk, and soda water until smooth. Then add the eggs and salt and let it rest for about 20 minutes. In the meantime, prepare the minced meat filling. Finely dice the onion and fry it in a pan with oil for a few minutes. Then add the minced meat, drained mushrooms, ajvar, sambal oelek, and paprika and fry everything until the meat is well cooked. Season with salt and pepper and stir half a cup of sour cream into the meat. Preheat the oven to 180°C (top/bottom heat). Fry the pancakes in a pan with very little oil (since the batter already contains oil). Fill with the minced meat mixture and roll them up. Place them side by side in a baking dish. For the béchamel sauce, sauté oil with 1-2 tablespoons of flour in a saucepan. Pour in the milk and stir with a whisk until all lumps have dissolved. Finally, stir in the remaining sour cream. Season with salt, pepper, and nutmeg. Pour the béchamel sauce over the filled pancakes and bake on the middle rack of the preheated oven for about 45 minutes.