Thin Pancakes with Mixed Pork & Beef Mince
Very tasty, filling, and aromatic pancakes - pure comfort food! And if they’re with minced meat, it’s simply a dream! You can use any mince at all. The pancakes in this recipe turn out thin, tender, and golden. Serve them for lunch, dinner, a snack, or a picnic. Everyone’s favorite!
Updated : 13 January, 2026
Easy
About 30 min.
Ingredients
700 grams
Pork and beef mince
200 grams
Onion
200 grams
Wheat flour
500 milliliters
Milk
3
Eggs
4 tablespoon
Vegetable oil
to taste
Salt
1 tablespoon
Sugar
2 tablespoon
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. How to make the mince? I use a mixed pork-and-beef mince. You can make it only from pork, only from beef, or from chicken fillet. Rinse the meat and pat dry with paper towels. Cut into small slices. Grind through a meat grinder. Salt and pepper to taste. If the meat is very lean, grind it with a small piece of pork fat.
Step 2
Peel the onion and dice it finely. To keep onion from irritating your eyes while cutting, rinse the onion and also the knife with cold water. Pour refined vegetable oil (high smoke point) into a skillet and heat it. How to check if it’s hot enough? Dip a wooden spatula into the oil - if bubbles form around it, you can fry the onion. Sauté, stirring constantly, until translucent.
Step 3
Add the mince to the onion. Mix well, breaking up lumps with the spatula. Cook until done over medium heat (about 20 minutes).
Step 4
5 minutes before it’s done, salt to taste.
Step 5
One secret: add 2 Tbsp sour cream (any fat content) to the mince. Mix. The filling will be even more tender, soft, and aromatic. Cook for 5 more minutes over low heat. Turn off the heat.
Step 6
Make the pancake batter. Crack the eggs into a deep bowl. It’s best to use eggs with a bright yolk so the pancakes turn a pretty golden color. Add a pinch of salt and whisk until smooth.
Step 7
If you like slightly sweet pancakes, add 1 Tbsp sugar (optional).
Step 8
Pour in room-temperature milk and whisk well.
Step 9
Be sure to sift the flour to aerate it. Since flour varies, the amount may need adjusting up or down. Aim for the desired batter consistency: it should be about as thick as homemade cream.
Step 10
Finally, pour 2 Tbsp neutral vegetable oil into the batter and mix again.
Step 11
To avoid lumps, add flour into the liquid mixture, not the other way around. Then the batter will be smooth and uniform. Let it rest for 10 minutes. During this time gluten develops, making the pancakes more elastic.
Step 12
Heat a nonstick crêpe pan (cast iron works too). Before the first pancake, lightly grease the bottom with vegetable oil and heat it (after that, don’t add more oil - there’s enough in the batter). Ladle in batter (about 1/2 ladle). Spread it around the pan and cook the pancake. Pancakes cook quickly, so keep an eye on them and don’t walk away.
Step 13
When the underside sets, flip the pancake and cook until lightly golden (about 2–3 seconds). Don’t brown too much - we’ll pan-fry them before serving. If the pancake is too thick, add a little more milk; if it’s too thin and tears, add 1-2 Tbsp flour.
Step 14
Stack the cooked pancakes in a pile.
Step 15
While the pancakes are still warm, start filling them. Place 2 Tbsp mince near the edge of a pancake.
Step 16
Fold one side over…
Step 17
Fold in both edges so the filling doesn’t fall out.
Step 18
Roll into a neat log. Fill the remaining pancakes the same way and place them on a plate.
Step 19
You’ll end up with nice, neat stuffed pancakes.
Step 20
Before eating, fry the pancakes on both sides in a small amount of butter (clarified butter is best), covered, until lightly browned. They’ll be even tastier.
Step 21
Serve hot with fresh vegetables, herbs, salads, sour cream, or suitable sauces.
Step 22
Enjoy! Leftover pancakes can be stored in a container in the fridge or frozen for longer storage.
Author note
Share the recipe
