👨‍🍳 作り方

1. 1

   Prepare the pancake batter: Whisk together flour, sugar, and salt in a large bowl. In a separate bowl, whisk milk and eggs. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Stir in 2 tbsp vegetable oil.

   💡 プロのコツ: Let the batter rest for 15-20 minutes for fluffier pancakes.
2. 2

   Make the meat filling: Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground meat and cook, breaking it up with a spoon, until browned. Stir in minced garlic, salt, pepper, and chopped dill. Cook for another 2 minutes until fragrant. Drain any excess fat.

3. 3

   Cook the pancakes: Heat a lightly oiled non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes per side, until golden brown. Repeat with the remaining batter, stacking the cooked pancakes.

4. 4

   Assemble the pancakes: Lay a pancake flat. Spoon about 2-3 tablespoons of the meat filling onto one half of the pancake. Fold the other half over to create a half-moon shape, or roll it up like a crepe. Repeat with the remaining pancakes and filling.

   💡 プロのコツ: You can also cut the pancakes into strips and mix them with the filling for a different presentation.
5. 5

   Serve: Arrange the filled pancakes on a serving platter. Serve hot, topped with a dollop of sour cream.

   💡 プロのコツ: These can also be lightly pan-fried again after filling for a crispier exterior.