150 g boiled beef; 1 onion; 2-3 tbsp pork fat; salt, black pepper. For the pancakes: a piece of lard; 1 tbsp melted butter; 1 cup flour; 1 ⅓ cup whey; 1 tsp sugar; ⅓ tbsp salt
Make the pancake butter: add the egg to the sifted flour. Pour in the sugar, salt and butter together with the whey. Whisk to make a smooth batter and cover the bowl with cling film. Leave the batter to stand for 30 minutes while making the filling. Soften the finely chopped onion in some oil, add the meat, minced using a mincer, season well and stir. Bake the pancakes: rub a pan with some lard and pour in a ladleful of batter and twirl the pan so that the batter covers the entire surface of the pan. Once the surface of the pancake turns matt flip it over and cook it for another minute. Stuff the pancakes with 1 tbsp of the filling and place them in a pan or baking dish. Bake them in the oven for 15 minutes at 190°C (or fry them on both sides in a frying pan). Serve immediately.