Bendericki

Ingredients

for the pancakes:

2 eggs

300 ml milk

Flour

1 tsp sugar

For the filling:

400 g pork

1 egg

1 onion

1 clove garlic

Salt

Pepper

Prepare the filling: grind the pork with the garlic and onion in a meat grinder or blender, add the egg, salt, and pepper. Mix everything thoroughly and refrigerate.

Meanwhile, prepare the pancake batter: separate the egg whites and yolks. Add sugar, milk, and flour to the yolks. Mix until the batter is thicker than the milk. Refrigerate the batter. Separately, beat the egg whites until stiff and gently fold into the cold batter.

 Immediately fry the pancakes in vegetable oil in a small frying pan. Once the pancakes are cooked, I add the minced meat and carefully roll them up to form triangles. Dip the benderiki in batter (egg beaten with 1-2 tablespoons of milk or sour cream and a pinch of salt) and fry over low heat until golden brown.

Enjoy!