Meat-and-Rice Pancakes (Russian-Style)

1. 1 Wheat flour 38 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 77 ml
3. 3 Eggspack 10 pcs ≈ $1.93 2 pcs
4. 4 Ground beefpack 500 g ≈ $7.45 91 g
5. 5 Long-grain ricepack 800 g ≈ $1.94 24 g
6. 6 Onions≈ $1.60 per kg 31 g
7. 7 Sunflower oil 8 ml
8. 8 Salt 1 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Hard-boil 1 egg for 9 minutes after boiling starts, then cool in cold water, peel, and chop finely.

2. Whisk 1 egg with milk² and a pinch of salt, then stir in flour until smooth, thin pancake batter forms.

3. Cook 2–3 thin pancakes on a skillet for 1 minute per side until golden spots appear, then set aside.

4. Rinse rice, then boil in water for 15–18 minutes until tender; drain excess water.

5. Sauté onion⁶ in oil for 3 minutes, then add ground⁴ beef and cook 8–10 minutes until fully browned.

6. Mix beef, onion⁶, rice, chopped egg, salt, and pepper in a bowl.

7. Wrap filling into pancake ‘envelopes’ (like burritos).

8. Pan-fry each stuffed pancake 2 minutes per side until crisp and golden.