Savory Ground Beef Pancakes with Flour, Milk & Egg Batter

Ingredients

• 1 cup (120 g) all-purpose flour
• 300 ml whole milk (about 1 1/4 cups)
• 2 large eggs
• 1 tablespoon neutral oil for the batter (15 ml)
• 1 teaspoon baking powder
• 1/2 teaspoon salt for the batter
• 400 g ground beef (about 14 oz)
• 1 medium onion (≈120 g), chopped
• 2 garlic cloves, minced
• 2 tablespoons oil for sautéing (30 ml)
• 1 medium tomato, seeded and chopped
• 1 teaspoon salt for the filling
• 1/2 teaspoon ground black pepper
• 1/4 cup (15 g) chopped parsley
• 150 g shredded mozzarella (about 1 1/3 cups), optional for melting
• 1 tablespoon butter for greasing the pan (about 15 g)

Instructions

1. Make the filling: heat 2 tablespoons of oil over medium heat and sauté the chopped onion until translucent; add the minced garlic and cook for 30 seconds.
2. Add the ground beef, break it up with a spoon and cook until no longer pink; add the chopped tomato, 1 teaspoon salt and 1/2 teaspoon black pepper and cook until the tomato breaks down and the liquid reduces.
3. Finish the filling with the chopped parsley, adjust seasoning and keep warm on low or transfer to a covered container.
4. Make the batter: in a blender or bowl, blend the flour, milk, eggs, 1 tablespoon oil, 1/2 teaspoon salt and the baking powder until smooth and lump-free; the batter should be pourable, slightly thick (like a light cream).
5. Heat a medium nonstick skillet and grease with a little butter; pour 1/4 cup (about 60 ml) of batter, spreading quickly to form a thin disk.
6. Cook the pancake 1–2 minutes until the edges release and lightly brown; flip and cook another 30–45 seconds. Keep finished pancakes covered on a plate to stay warm. Repeat until batter is used (yields about 8 medium pancakes).
7. Assemble the pancakes: place 2–3 tablespoons of filling in the center of each pancake, sprinkle mozzarella if using, and roll into a tube or fold in half.
8. If you want to brown the cheese: arrange assembled pancakes in a baking dish, top with mozzarella and bake in a preheated oven at 200 °C (400 °F) for 5–8 minutes until the cheese melts and lightly browns. Serve hot.

Tips

• For a thinner batter, add 1–2 tablespoons of milk until you reach the desired texture.
• Freeze pancakes without cheese in an airtight container for up to 2 months; reheat directly in the oven or skillet.
• If you prefer, sauté the filling with a little tomato paste or prepared tomato sauce for a juicier flavor.

Variations

• Pancakes in sauce: cover the pancakes with tomato sauce and cheese and bake until bubbly for a saucier dish.
• Vegetarian version: replace the ground beef with rehydrated textured soy protein or seasoned lentils.

FAQ