Looking for a hearty dish that merges the comfort of pancakes with the savory goodness of minced meat? This savory pancake cake with meat layers is a fantastic twist on traditional lasagna, offering a satisfying and unique experience. Originally inspired by a German family recipe, this dish is perfect for a special weekend meal or a fun family gathering. You can use beef, pork, or chicken for the filling, and it’s easy to customize with your favorite vegetables. Whether served as the main course or as a creative side, this meat-pancake cake will leave everyone asking for seconds.
Ingredients:
For the Pancake Batter:
- 4 large eggs
- A pinch of salt
- 200 ml milk
- 3 tablespoons all-purpose flour
- Vegetable oil (for frying)
For the Meat Filling:
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 600 g minced meat (beef, pork, or chicken)
- 1 red bell pepper, chopped
- 100 g cherry tomatoes, halved
- 200 g mushrooms, chopped
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon mixed pepper blend
For the Creamy Sauce:
- 70 g butter
- 3 tablespoons all-purpose flour
- 500 ml milk
- Salt, to taste
- A pinch of nutmeg
- Vegetable oil (for frying)
Instructions:
- Prepare the Pancakes:
- In a mixing bowl, beat the eggs with a pinch of salt. Gradually whisk in the milk, followed by the flour, until you achieve a smooth batter.
- Heat a little vegetable oil in a non-stick pan over medium heat. Pour in a small amount of the batter to form a thin pancake, about the size of a regular frying pan. Cook until golden on both sides. Repeat until all the batter is used. Set the pancakes aside.
- Cook the Meat Filling:
- Heat a tablespoon of vegetable oil in a large skillet over medium heat. Toss in the diced onion and cook, stirring occasionally, until it turns tender and clear.
- Top of Form
- Bottom of Form
- Stir in the minced garlic, cooking for another minute before adding the minced meat. Break the meat apart as it cooks, ensuring it browns evenly.
- Once the meat is mostly cooked, add the chopped bell pepper, mushrooms, and cherry tomatoes. Season with salt, black pepper, paprika, and the mixed pepper blend. Cook for 5-7 minutes, until the vegetables have softened, and the meat is fully cooked. Set aside.
- Make the Creamy Sauce:
- Stir in the flour and cook for 1-2 minutes, forming a smooth roux.
- Gradually whisk in the milk, ensuring no lumps form.
- Keep stirring continuously as the sauce simmers and begins to thicken.
- Add a sprinkle of salt and a dash of nutmeg for flavor.
- Remove the sauce from the heat and set aside to cool slightly.
- Assemble the Pancake Cake:
- Preheat your oven to 180°C (350°F).
- Grease a round baking dish or springform pan. Place one pancake at the bottom of the dish.
- Spread a layer of the meat filling over the pancake, followed by a drizzle of the creamy sauce.
- Add another pancake on top and repeat the process, layering pancakes, meat filling, and sauce until all the pancakes are used.
- Finish with a generous layer of the sauce on top.
- Bake:
- Bake the pancake cake in the preheated oven for about 20 minutes, or until the top is golden and bubbly.
- Serve:
- Let the pancake cake rest for 5-10 minutes before slicing. Serve warm, optionally garnished with fresh herbs or a side salad.
Conclusion:
This savory meat-pancake cake is a creative and delicious meal, combining the best of pancake textures with the richness of a meaty filling. The creamy sauce ties everything together, making each bite flavorful and comforting. Perfect for family dinners, this dish is easily customizable based on your preferences, whether you opt for beef, pork, or chicken, and can include your favorite vegetables. Get ready to wow your guests with this delightful twist on a classic comfort dish!