Pancakes with minced meat filling

Name: Pancakes with minced meat filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Flour; 7-10 Tbsp salt, cayenne pepper; 3/8 l Milk; 4 Eggs (Gr. M); 1 g bunch of spring onions; 1 Garlic clove; 1 can(s) (236 ml) Pineapple; 1 TABLESPOON Oil; 500-600 g mixed mince; 150-200 ml Asian sauce "sweet-sour" (bottle); 4 TSP butter/margarine; 1/2 bunch Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Flour
7-10 Tbsp salt, cayenne pepper
3/8 l Milk
4 Eggs (Gr. M)
1 g bunch of spring onions
1 Garlic clove
1 can(s) (236 ml) Pineapple
1 TABLESPOON Oil
500-600 g mixed mince
150-200 ml Asian sauce "sweet-sour" (bottle)
4 TSP butter/margarine
1/2 bunch Parsley

Directions

1
Mix flour, 1 pinch of salt, milk and eggs until smooth. Let the pancake batter swell for about 10 minutes
2
Clean spring onions, wake them up and cut them into rings. Peel and chop the garlic. Drain and chop the pineapple
3
Heat the oil. Fry the minced meat until crumbly. Add garlic and spring onions and steam for about 5 minutes. Season with salt and cayenne pepper. Stir in pineapple pieces and Asia sauce and braise everything a little bit more. Keep the filling warm
4
Heat the fat in portions in a frying pan (20 cm Ø) and bake 4 golden brown pancakes one after the other. Keep each warm. Wash and chop the parsley. Fill the pancakes with the chopped mass and fold over. Sprinkle with parsley and garnish