Description

If you’re looking for a show-stopping dish that’s hearty, flavorful, and utterly satisfying, this pancake cake with meat is exactly what you need. Combining soft, golden pancakes with a savory, seasoned meat filling and a creamy, cheesy topping, it’s perfect for dinner, family gatherings, or when you want to impress your guests. This recipe is easy to follow and creates a dish that’s as visually stunning as it is delicious!

Ingredients

For the Pancake Batter:

4 eggs
Salt, to taste
200 ml milk
3 tablespoons flour
Vegetable oil, for frying

For the Filling:

1 onion, finely chopped
2 cloves garlic, minced
600 g minced meat (beef, pork, or chicken)
1 bell pepper, chopped
Cherry tomatoes, halved
200 g mushrooms, chopped
Salt, to taste
Black pepper, to taste
Paprika, to taste
Mixed pepper blend, to taste

For the Sauce:

70 g butter
3 tablespoons flour
500 ml milk
Salt, to taste
Nutmeg, a pinch

Additional:

Mozzarella cheese, grated

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Instructions

Prepare the Pancake Batter: In a mixing bowl, lightly scramble the eggs with a pinch of salt. Gradually whisk in the milk and flour until the batter is smooth and free of lumps. Heat a non-stick skillet over medium heat and brush it lightly with vegetable oil. Pour a ladleful of batter into the skillet, tilting it to spread evenly. Cook until golden brown on one side, flip, and cook the other side. Repeat with the remaining batter, stacking the cooked pancakes on a plate. Set aside.
Prepare the Filling: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until translucent. Add the minced meat and cook until browned, breaking it up with a spoon. Stir in the chopped bell pepper, halved cherry tomatoes, and mushrooms. Cook until the vegetables are soft and fragrant. Season with salt, black pepper, paprika, and mixed pepper blend to taste. Remove from heat and set aside.
Make the Sauce: Melt the butter in a medium pot over low heat. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth roux. Gradually whisk in the milk and continue cooking until the sauce thickens. Season with salt and a pinch of nutmeg for extra flavor. Set aside.
Assemble the Pancake Cake: Preheat your oven to 180°C (350°F). In a greased baking dish, place one pancake as the base. Spread a layer of meat filling evenly across the pancake. Add another pancake on top and repeat the process, layering pancakes and filling. End with a pancake on top. Pour the prepared sauce over the pancake cake, ensuring it’s evenly covered. Sprinkle grated mozzarella cheese generously over the top.
Bake the Pancake Cake: Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly. Remove from the oven and allow to cool for a few minutes before slicing.
Serve: Slice into portions and serve warm. Enjoy your pancake cake with meat as a standalone dish or pair it with a fresh green salad.

Notes

Experiment with the filling by adding spinach, zucchini, or even ricotta cheese.
For a vegetarian version, replace the meat with lentils or roasted vegetables.
If you like extra spice, add chili flakes to the meat filling.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: International