Savory Pancakes are a Family Favorite

Our two little girls aren’t picky eaters, but there’s often some fuss over this or that on their plates at dinner. If I want to avoid all complaints, there are only two things I can serve: cheeseburgers or these savory beef pancakes!

These delicious beef pancakes are a huge hit in our house, loved by both kids and adults. The girls find it hilarious that they can have pancakes for dinner, even if they’re not topped with syrup. And the rest of us just think they taste amazing.

These savory pancakes are filled with ground beef, parsley, carrots, and cheese. They’re simple, delicious, and easy to make. You can prepare them ahead and pop them in the oven 20 minutes before serving. Overall, we think it’s an incredibly easy and tasty dinner for the entire family!

Tips for Making Savory Pancakes

• You can buy ready-made savory pancakes at the supermarket, but I always make my own because they taste way better and only take about 20-30 minutes to make.
• Savory pancakes can be made the night before, earlier in the day or you can bake them right before assembling the dish. They can also be frozen for up to 3 months.
• For the crispiest and most delicious pancakes, use a crepe pan–but a regular frying pan will work too.
• The perfect pan size for savory pancakes is about 19-20 cm (7.5-8 inches) in diameter.
• Only use real butter suitable for baking in your pancake batter. It can’t be substituted for vegetable oil.
• Bonus tip: Substitute cow’s milk with soy milk for a perfectly crispy surface on your savory pancakes.

Filling for Savory Pancakes

You can, of course, use various fillings in savory pancakes. Our favorite is these with ground beef, grated carrot, and cheese. We serve them with a delicious salad and sometimes a bit of salsa.

It’s important that the filling for savory pancakes doesn’t contain a lot of liquid, as this will soften the pancakes and create a strange texture. Therefore, you shouldn’t make bolognese meat sauce when cooking the ground beef. Instead, just cook the beef in a bit of butter with onions—don’t add water or other liquids.

Place the filling in the middle of the pancake and fold the pancake. You can fold them into small square packages by folding the pancake four times around the filling, or you can place the filling lengthwise and roll them into long savory pancakes. Place the pancakes in a greased ovenproof dish and sprinkle extra cheese on top.

How to Make Oven-Baked Savory Pancakes

Once you have folded the savory pancakes, placed them in an ovenproof dish, and sprinkled them with cheese. Pop them in the oven for about 20 minutes—then dinner is ready! I recommend baking the savory pancakes at 200 °C (390 °F) in the middle of the oven. This way, the cheese gets an even bake and the pancakes warm up inside too.

Recipe

Savory Beef Pancakes

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Delicious savory pancakes filled with ground beef and shredded cheese. These can be prepared in advance and baked in the oven 30 minutes before serving.

Time: 1 hour hr 30 minutes mins

Difficulty: Moderate

Yield: 4 servings

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Ingredients

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Pancakes:

• 250 g all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• ½ liter milk**
• 4 eggs
• 100 g butter

Filling:

• 1 onion
• 450 g ground beef
• 3 large carrots
• 250 g shredded mozzarella
• Salt and pepper (to taste)

Other:

• Butter for frying

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Instructions

Pancakes:

• Mix flour, baking powder, and salt in a large bowl.
  250 g all-purpose flour, 1 tsp baking powder, 1 tsp salt
• Add milk and beaten eggs, whisking until the batter is smooth and runny. Melt butter and stir it into the batter just before cooking.
  ½ liter milk**, 4 eggs, 100 g butter
• Fry pancakes in butter on a skillet about 20 cm (8 inches) in diameter.

Filling:

• Peel and finely chop or grate the onion. Sauté onion and ground beef in butter in a pot until fully cooked. Season with salt and pepper.
  1 onion, 450 g ground beef, Butter for frying, Salt and pepper
• Peel and coarsely grate the carrots.
  3 large carrots
• Place about 2 tablespoons of ground beef, 2 tablespoons of grated carrot, and 1 tablespoon of shredded mozzarella in the center of each pancake.
  250 g shredded mozzarella
• Fold the pancake into a small package by tucking all four sides under, or roll them by placing the filling lengthwise in the center and rolling the pancake.

Assemble and Bake:

• Arrange the filled pancakes in a greased ovenproof dish. Sprinkle the remaining shredded mozzarella cheese on top.
• Bake at 200 °C (392 °F) for about 20 minutes, until the cheese is golden and melted. Serve immediately.

Notes

*This recipe makes about 12 pancakes 20 cm (8 inches) in diameter.
**For extra crisp pancakes, replace cow's milk with unsweetened soy milk (optional).

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