Recipe
Savory Beef Pancakes
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 30 minutes 
Difficulty: Moderate
Yield: 4 servingsIngredients
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
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).
**For extra crisp pancakes, replace cow's milk with unsweetened soy milk (optional).