This delicious pancake cake with meat combines tender pancakes with juicy minced meat, creating a dish that tastes better than lasagna! Inspired by a friend from Germany, this hearty meal can be made with beef, pork, or chicken, and can also include vegetables for extra flavor.
Ingredients:
For the Pancake Batter:
- 4 eggs
- Salt, to taste
- 200 ml milk
- 3 tablespoons flour
- Vegetable oil, for frying
For the Filling:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 600 g minced meat (beef, pork, or chicken)
- 1 bell pepper, chopped
- Cherry tomatoes, halved
- 200 g mushrooms, chopped
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- Mixed pepper blend, to taste
For the Sauce:
- 70 g butter
- 3 tablespoons flour
- 500 ml milk
- Salt, to taste
- Nutmeg, a pinch
Additional:
- Mozzarella cheese, grated
Instructions:
- Prepare the Pancake Batter:
- In a bowl, lightly scramble the eggs with a pinch of salt.
- Gradually add the milk and flour, whisking until the batter is smooth and free of lumps.
- Warm a bit of vegetable oil in a non-stick skillet over medium heat.
- Pour a ladleful of batter into the skillet, tilting it to spread the batter evenly.
- Flip the pancake and cook it until both sides are perfectly browned.
- Repeat with the remaining batter and set the pancakes aside.
- Prepare the Filling:
- Warm a large skillet over medium heat and add a tablespoon of vegetable oil.
- Add the finely chopped onion and minced garlic, and sauté until translucent.
- Sauté the ground meat in the pan until it turns a rich, brown color.
- Stir in the chopped bell pepper, halved cherry tomatoes, and chopped mushrooms.
- Season with salt, black pepper, paprika, and mixed pepper blend to taste.
- Continue cooking until the vegetables become soft and their flavors meld together.
- Prepare the Sauce:
- Using a medium pot, slowly melt the butter over a gentle flame.
- Stir in the flour and cook for a minute, stirring constantly to form a roux.
- Slowly pour in the milk while whisking constantly until the sauce becomes smooth and thickens.
- Season with salt and a pinch of nutmeg.
- Assemble the Pancake Cake:
- Preheat your oven to 180°C (350°F).
- In a greased baking dish, place one pancake as the base.
- Evenly distribute the meat filling across the surface of the pancake.
- Place another pancake on top of the filling and repeat the layers until all the pancakes and filling are used, ending with a pancake on top.
- Pour the prepared sauce over the top of the pancake cake, spreading it evenly.
- Sprinkle grated mozzarella cheese over the sauce.
- Bake:
- Bake the pancake cake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Take it out of the oven and allow it to cool for a few minutes before cutting into slices.
- Serve:
- Serve warm, and enjoy your delicious pancake cake with meat!
Conclusion
This pancake cake with meat is a delightful combination of tender pancakes and savory filling, making it a perfect dish for any meal. With its rich flavors and easy preparation, it’s sure to become a favorite in your home. Try this recipe and enjoy a hearty, delicious meal that tastes even better than lasagna!