Oven-baked pancakes with meat and mushrooms
Oven-Baked Pancakes with Meat and Mushrooms – A Delicious and Comforting Recipe
Who hasn’t had leftover meat from a roast, meatballs, or other meat dishes? Most of the time, we think about turning them into a stew or a simple moussaka, but why not create something unique and tasty? Today, I’m sharing a recipe for oven-baked pancakes with meat and mushrooms that will transform those leftovers into a true feast! These pancakes are not only delicious but also a fantastic way to use ingredients you already have in your fridge. Let’s embark on this culinary adventure!
Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Servings: 4-6
Ingredients
For the pancakes (8 pancakes):
- 1 egg
- 300 ml milk
- A pinch of salt
- 1/4 packet baking powder
- 300 g flour
- Oil for greasing the pan
For the filling:
- 1 kg ground meat (can be a mix of leftovers from different types of meat)
- 350 g canned mushrooms, drained and chopped
- 1 red onion, chopped
- 1 bell pepper, cleaned and diced
- 5 cloves of garlic, finely chopped
- 1 egg
- A bunch of fresh parsley, chopped
For the topping:
- 1 egg
- 200 ml sour cream
- 1/2 bunch of dill, chopped
- Salt
- Oil for greasing the baking dish
Nutritional information
This dish is high in protein thanks to the meat and eggs, while the mushrooms provide important fiber and vitamins. One serving contains approximately 450 calories, but this number may vary depending on the type of meat used and the amount of sour cream added.
Preparation
1. Making the pancake batter
In a large bowl, beat the egg with a pinch of salt. Then, add the cold milk and mix well. In another bowl, combine the flour with the baking powder. Gradually incorporate the flour mixture into the egg mixture, stirring constantly to avoid lumps. The batter should be smooth and fluid.
2. Cooking the pancakes
Heat a non-stick pan with a diameter of 22 cm and grease it with a little oil. Use a ladle to pour the batter into the pan, forming a thin pancake. Cook the pancake for 1 minute on each side over medium heat until golden. Repeat the process until you’ve used all the batter, setting the pancakes aside on a plate.
3. Preparing the filling
In a pan, add a little oil and sauté the chopped onion until translucent. Add the drained and chopped mushrooms, mixing well to prevent sticking. After 2-3 minutes, remove the pan from heat and let the mixture cool. In a large bowl, mix the ground meat, mushrooms, sautéed onion, chopped parsley, diced bell pepper, garlic, and egg. Combine well.
4. Assembling the pancakes
Take two pancakes and stack them on top of each other to achieve the desired length for the baking dish. On the edge of each pancake, place about a quarter of the meat and mushroom mixture. Roll the pancakes tightly and place them in a greased baking dish, side by side.
5. Preparing the topping
In a bowl, beat the egg with a little salt, add the sour cream and chopped dill. Mix well and pour the mixture over the pancakes in the baking dish.
6. Baking the pancakes
Preheat the oven to 180 degrees Celsius and place the prepared dish inside. Bake for 35 minutes, until the pancakes are golden and bubbly. If desired, add grated cheese on top 5 minutes before turning off the oven for extra flavor.
Helpful tip
If you want to make the pancakes lower in calories, you can replace the sour cream with Greek yogurt or cottage cheese. These will add a creamy texture without too many calories.
Serving
These oven-baked pancakes with meat and mushrooms are delicious served warm, alongside a fresh salad or with a ketchup dip for a savory contrast. You can also pair the dish with a glass of white wine or a refreshing lemonade.
Variations
This recipe is very versatile! You can substitute the meat with leftover fish or vegetables, turning the pancakes into a vegetarian option. You can also add feta or mozzarella cheese to the filling for a more intense flavor.
Frequently asked questions
- Can I use other types of meat? Absolutely! This recipe is suitable for any type of meat, so use what you have on hand.
- Can I prepare these pancakes in advance? Sure! You can prepare them and store them in the fridge before baking. Just make sure to cover them well.
- What other sauces can I use? Besides ketchup, try a garlic yogurt sauce or spicy tomato sauce for added flavor.
I hope this recipe for oven-baked pancakes with meat and mushrooms becomes a favorite in your kitchen! Enjoy every bite and cherish the moments spent with family and friends!
Ingredients: For 8 pancakes: 1 egg, 300 ml milk, 1 pinch of salt, 1/4 packet of baking powder, 300 g flour, oil for greasing the pan. For the filling: 1 kg minced meat, 350 g canned mushrooms, 1 red onion, 1 bell pepper, 5 cloves of garlic, 1 egg, parsley. For gratin: 1 egg, 200 ml sour cream, 1/2 bunch of dill, salt, oil for greasing the dish.
