Step-by-Step Instructions
1. Make the Pancake Batter
In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine milk, eggs, and oil. Slowly add the wet mixture into the dry ingredients, whisking until smooth. Let the batter rest while you prepare the filling.
2. Prepare the Potatoes
Boil the cubed potatoes in salted water until tender, about 10–12 minutes. Drain and mash with a little butter, salt, and pepper until creamy.
3. Cook the Meat
In a skillet, sauté the chopped onion in butter until soft and golden. Add the ground meat and cook until browned. Season with salt, pepper, and optional spices. Stir the cooked meat into the mashed potatoes, creating a rich, savory filling.
4. Cook the Pancakes
Heat a non-stick pan over medium heat and lightly grease it. Pour about 1/4 cup of batter into the pan and spread it into a thin, round pancake. Cook for 1–2 minutes on each side until golden. Repeat until all batter is used.
5. Fill and Fold
Place a spoonful of the meat-and-potato filling in the center of each pancake. Fold the sides over the filling like a wrap, or roll them up burrito-style.
6. Serve Hot
These stuffed pancakes are best served warm, with a dollop of sour cream, a drizzle of gravy, or a simple side salad.
Tips and Variations
Crispy option: After filling, lightly pan-fry the stuffed pancakes in butter until golden and crispy.
Cheesy twist: Add shredded cheddar or mozzarella to the filling for extra richness.
Vegetarian version: Replace the meat with sautéed mushrooms or lentils for a plant-based option.
Make-ahead meal: Prepare the pancakes and filling separately ahead of time; assemble and heat just before serving.
Final Thoughts
The Pancake with Meat and Potato Filling recipe is proof that pancakes don’t always have to be sweet. Hearty, flavorful, and versatile, this dish is perfect for turning simple pantry ingredients into a comforting, homemade meal. Whether you serve it for brunch or a cozy family dinner, it’s bound to become a favorite.
