Pancakes with Meat, Olives and Pine Nuts

The ratio of beef to pork in minced meat should be 50/50, but it's all a matter of taste. Beef can be replaced with veal. You can also make pancakes with one type of meat.

Ingredients

• sugar - 0.5 tsp.
• milk - 400 ml
• flour - 150 g
• vegetable oil for frying
• salt to taste
• egg - 2 pcs.
• pitted olives - 100 g
• basil sprigs - 2 pcs.
• vegetable oil - 2 tbsp. l.
• salt to taste
• onion - 1 pc.
• minced pork and beef - 200 g
• pinch of paprika
• peeled pine nuts - 50 g

Directions

1. Sift flour into a bowl, mix with sugar and salt. Make a depression in the center and pour in a third of the milk, knead a homogeneous dough. Pour in the remaining milk, add the eggs, stir and let stand for 15 minutes.
2. Heat some oil in a small frying pan, pour in the dough so that it evenly covers the bottom. Fry the pancake for 2-3 minutes, turn over and cook on the other side until golden brown. In the same way, adding butter, prepare the rest of the pancakes and stack them in a stack on a plate.
3. Peel and chop the onion. Separate the basil leaves from the twigs and finely chop together with the olives. Fry nuts in a dry frying pan, 2-3 minutes, transfer to a bowl.
4. Heat vegetable oil in the same pan and fry the onion, 6 minutes. Add minced meat and cook, stirring occasionally, for another 8-10 minutes. Sprinkle with paprika, season with salt and pepper to taste and remove from heat.
5. Combine minced meat with olives, nuts and herbs, mix thoroughly.
6. Place 1-2 tbsp on each pancake. l. fillings, roll up. Can be served with sour cream or with thick natural yogurt.