Delicious pancakes with an unusual meat filling.

Hello dear friends Today I'll make you a savory pancake with an unusual meat filling It is prepared by adding a Béchamel sauce Mlinцы are juicy and delicious—I'm sure you'll love them First I'll prepare the filling I sauté the onion in vegetable oil using a neutral-flavored oil and not too much I don't sear it too much —just until translucent with a light blush I add the pork tongue here Cooked until done and sliced into thin short strips Then I sauté everything together for about 5 minutes Any meat will work You can also use pork boil it then cut it into small pieces It will slightly fray into fibers but that's not a problem Or you can simply pan-fry the chicken without boiling it first Small pieces cook quickly I'll set that aside for now I'll make a Béchamel sauce in a separate pan Melt 35 grams of butter And I add the same amount of flour always sifted Mix everything thoroughly until smooth Then wait until it begins to boil There it's well frothed and boiling From this point I'll heat it for a couple of minutes The raw taste will fade with time but it won't develop a golden hue Ultimately the sauce should turn out white Now I keep the flame to a minimum and add 300 grams of milk I pour it all in at once and it must be cold In cold liquid the flour disperses easily and the sauce becomes smooth In warm liquid it may clump and remain lumpy I thoroughly mix everything well together And I simmer it down until thickened stirring constantly In this recipe I've broken the golden proportions It should generally be 1 to 1 and 1 to 10 That is one part butter one part flour and ten parts milk But since I'm adding sour cream I used less milk And when the mixture becomes smooth and free of lumps of flour I reduce the heat but keep it lower than medium Look how smooth and uniform the sauce turns out Adding 50 grams of sour cream here The sauce will be creamier Or substitute with cream of the same quantity and any fat content Bring to a boil Spread it evenly to prevent settling You can see it swelling up from the bottom The first bubbles are starting to rise Now I'm simmering it for a minute That will be enough Adding a pinch or two of salt About three good fingers' worth Black pepper ground In the classic recipe it's white But since it will mix with the meat its color will ultimately be lost anyway And a pinch of nutmeg That's the kind of beauty you end up with Look how uniform he is Pour it over the meat Mix everything together Then simmer for a couple more minutes Slightly simmer then let it cool Taste it If it's not salty enough add more The filling should feel pleasant to the touch That way the pancakes will taste better But don't over-salt it All right let it cool down And I'll make some pancakes I have 160 grams of flour here I've already sifted it I' ll set it aside for now I pour 4 large eggs into the mixer bowl I add 40 grams of sugar 5 grams of salt Mix everything thoroughly on low speed No need to whip Beat the eggs until smooth Salt in particular breaks down the protein more effectively helping them blend better into the batter And I add milk Just a little bit at first Again so the eggs mix more smoothly And everything else All ingredients Flour eggs milk Should be at room temperature The dough matures more quickly It can be poured into a thinner layer They bake easily And they don't break apart They become thin and elastic Now I pour all of this into the flour About one-third of the way through Mix everything thoroughly until smooth To ensure no lumps of flour remain Still on the lowest speed setting of the mixer You can even manage without it Just use a regular crown It’ll take a bit longer Thoroughly clean the bowl especially the sides and bottom where flour may remain The dough will end up lumpy I add 40 grams of vegetable oil toward the end The dough is now fully ready Check its consistency I'm using regular flour With 10.3% protein If yours is stronger You might add a bit more milk A couple of tablespoons Adjust according to the dough It should be runny It flows off easily and quickly leaving only a thin layer on the scoop I'll leave it for 20 to 30 minutes That's all Let it rest and mature Then you can cook the pancakes I heat the pan well Just once I grease it with a piece of fat Or vegetable oil And I check on the first pancake What the batter turned out like It's a bit thick But it spreads easily Quickly I won't add any milk When the edges have turned golden I lift it with a fork And flip it It turns easily The fingers don't burn They come out thin and delicate Frying them is a real pleasure The pancakes turn out rich and fluffy Delicious Don't reduce the number of eggs Don't write in the comments They'll be rubbery My mom and grandmother always bought ten eggs for a liter of milk They turn out more elastic Easily roasted With any filling Sweet or savory No matter how juicy they are they don't crack on the sides and stay intact And of course they're incredibly delicious The blinis are ready Let them cool down a bit Then cover them with a bowl To soften the edges They sat under the bowl for 10 minutes That's how thin they are Stretchy The edges are completely soft even though they got slightly overcooked They turn out just as tender as the pancake itself Now they can be filled The filling is completely cooled The shape can be anything Little pockets rolls Triangles or even small pouches That will make it more festive And I secure it with short stitches A toothpick Poke it six times This is only until serving So they keep their shape Then bake in the oven Or microwave it These little bits will stick together Remove the toothpick And they will remain just like that I place a tablespoon of filling in the center My pancakes are small I'm slightly stretching the length to make the pouch shape look nice then sealing it on both sides I lift up these edges one by one and with short stitches I tuck in the toothpick The filling is already cold You can add some hard cheese Grate it finely A little bit For this amou One hundred grams will be enough But that's up to your preference It turns out more uniform that way The juicy filling doesn't quite convey the presence of meat chunks After heating the cheese stretches slightly But keep its flavor in mind Possibly add less salt directly into the filling Wrap the rest in a little packet Then I'll fry them on a skillet in butter These are the results —these little pancakes The filling was enough for 20 pancakes The pancakes made from this batch were 23 to 25 in number Be careful how thinly you spread the batter 19 cm in diameter I heated them like this in the microwave No need to drizzle with oil or anything else The filling is warm and juicy Removing the toothpicks And it's ready to serve Then take that little tuft Look how well it stays in place How well it holds its shape Enjoy your meal I toast the packets in butter adding just a touch of vegetable oil To prevent the butter from burning Until a golden crust forms And watch how the pancakes behave They don't crack or break even though the filling is juicy They remain intact The blinis turn out incredibly delicious If you like my recipes share them with friends subscribe to the channel and leave a comment Thank you all for watching and liking To my channel's regular supporters for your continued support and assistance I'm truly delighted that you appreciate my work so much And as always I wish you all the best