Meat Filling for Pancakes
Appetizing, hearty, juicy, and incredibly tasty. Meat filling for pancakes is one of the most popular options. Pancakes with this filling can be served as a complete dish. In this recipe, the filling is made with mixed ground meat, carrot, and boiled egg.
Updated : 28 May, 2026
Easy
About 20 min.
Ingredients
400 grams
Ground meat
1
Carrot
1
Eggs
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make meat filling for pancakes? Prepare the ingredients. You can use any ground meat you like best: beef, pork, chicken, turkey, or mixed. Usually, for extra juiciness, a finely chopped onion is added to meat filling in addition to the listed ingredients. I do not like the taste of onion, so I do not add it. But you can. It should be peeled and cut into small cubes.
Step 2
Hard-boil the egg in advance. How do you hard-boil eggs? Place them in cold water and cook over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water and let them cool. The sudden temperature change helps the shell peel more easily. Finely chop the peeled egg. For a more even filling, you can grate the egg on a coarse grater. Decide which way you prefer.
Step 3
Peel the carrot and grate it on a coarse grater. It will shrink in volume during frying.
Step 4
Heat the vegetable oil in a skillet. Add the carrot and fry it over low heat for about 2 minutes, until softened. At this stage, you can also fry the chopped onion together with the carrot.
Step 5
Add the ground meat. Mix it with the carrot and leave it to fry over medium heat, breaking up the lumps. It is very important to break up all the large lumps to make the filling uniform.
Step 6
Season the meat with salt and pepper and stir. If the meat is fatty, as mine was, it will release a lot of fat. Fry it until the excess moisture evaporates. This may take about 12–15 minutes.
Step 7
When all the moisture has evaporated from the skillet, the meat is ready. In one recipe, I saw a version where a raw egg is added to the hot cooked meat instead of a boiled one, then stirred quickly. The egg quickly turns into an omelet-like texture. This makes the filling more tender.
Step 8
Transfer the meat to a bowl and let it cool at room temperature. To keep it from drying out and forming a crust on top, it is better to cover the bowl with plastic wrap.
Step 9
Mix the cooled meat with the chopped egg and stir. Taste it and add salt and spices if needed.
Step 10
The filling for pancakes is ready. All that remains is to cook the pancakes, wrap the meat filling inside, and serve. Enjoy your meal!
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