Pancakes for meat filling
MainsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Pancakes for meat filling
Fat for baking | ||
1 | dl | Water |
1/2 | tsp | Salt |
200 | g | Hvedemelmel |
25 | g | Melted margarine |
3 | dl | Milk |
4 | Eggs |
Instructions for Pancakes for meat filling
To prepare the Pancakes for meat filling recipe, please follow these instructions:
Whip all the ingredients together for a non-thick, lump-free pancake cake. Let the dough rest for at least 1/2 hour in the refrigerator. Stir the dough through and spat if necessary. A little more fluid in if the dough seems very thick.
Melt the grease to the baking. Pour a little of the melted fat on a hot pan. Pour a little dough on the pandeskaft. Turn the pan around so that the dough is evenly distributed throughout the pan. Bake the pancakes light brown on both sides. Let the pancakes cool.
Of this portion there are 10-12 pancakes.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328