Pancakes Stuffed With Meat
1 1/2 cups flour
1 1/2 cups milk
1/4 teaspoon of sugar
1/4 oz. yeast
1 tablespoon of butter or oil
1/4 teaspoon of salt
Dissolve yeast in 1/4 cup of warm milk (110-115 F) and 1/4 teaspoon of
sugar. Let sit till "bulbs" appear (usually 10-15 minutes but
sometimes takes longer). Add more warm milk to make 1 cup and gradually
mix in 3/4 cup of flour. Wrap up in a towel and put in a warm place to
rise. DO NOT COVER THE MIXING BOWL WITH A LID. Make sure the mixing bowl
is big enough because the dough will increase 2-3 times. After the dough
rises add the rest of the milk and flour, salt, egg, and tablespoon of
butter or oil. Wrap up in a towel and let rise for a second time. Check
occasionally. Depending on the quality of yeat and milk, the dough may
take 1-3 hours to rise.
Preheat the frying pan at medium to high setting. Brush the pan with
oil lightly. Too much oil on the frying pan may ruin the first pancake.
Immediately after removing a pancake from the pan, put it on a warm platter
or pan, brush the upper side with oil and cover with a lid. The inside
of the lid should be wrapped in a gauze, any moisture absorbent cloth
or towel. It will accumulate excess moisture from the pancakes. Note:
covering with the lid and brushing the pancakes with oil will make them
more elastic, soft and easier to stuff.
3-4 skinless, boneless chicken breasts or 1/2 lbs. boiled or roast beef
1 average sized yellow onion
1/2 tablespoon soy-sauce
1/2 teaspoon black pepper
1/4 teaspoon dried dill
1/4 teaspoon curry powder
Salt according to taste
Bake, roast or fry chicken or beef. When ready, chop finely (the smaller
the better). Chop onion finely. Saute in oil. Add chopped meat and spices.
Keep warm for stuffing. If not being served immediately, wrap wach pancake
in aluminum foil for warming up in the oven before serving.