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A dish of savory pancakes filled with a tomato, beef, and vegetable filling.

Fyldte Pandekager (Savory Filled Pancakes)

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These filled pancakes are a nutritious and delicious dinner option. Serve them with a side salad or just a side serving of some veggies - they are delightful!
Servings 4 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

PANCAKE BATTER

  • 200 grams all-purpose flour
  • 1/2 tsp salt
  • 500 ml milk
  • 3 tbsp vegetable oil
  • 4 large eggs
  • Butter/spray for cooking (if needed!)

FILLING

  • 1 tbsp olive oil
  • 1 medium onion
  • 2 carrots
  • 1 bell pepper
  • 2-3 cloves garlic
  • 454 grams ground beef (you can use ground turkey for a healthier option)
  • 1/2 tsp chili powder
  • 1/2 tsp paprika (you can use smoked paprika if you would like!)
  • 1/2 tsp cumin
  • 85 g tomato paste (corresponds to half of a 6oz/170g can of tomato paste - we reserve the other half to use for something else!)
  • ~400 g can crushed tomatoes
  • ~200 g can corn (optional, can also add beans! Also, we usually get a 14oz can of corn and just use half of it, saving the half for something else!)
  • Salt and pepper to taste

TOPPING

  • 110 grams grated mozzarella cheese
  • Fresh parsley (for garnish, optional)
  • Green onion (for garnish, optional)
US Customary - Metric

Instructions

PANCAKES

  • To make the pancakes, mix together the flour and salt in a large bowl.
    Mixing together the dry ingredients for pancakes.
  • Add half of the milk (250 ml) and whisk together really well so that there are no lumps - it will look like a pale paste at this point.
    Mixing together the batter for pancakes.
  • Whisk together the rest of the milk (250 ml), oil, and eggs in a separate bowl.
    Mixing up the wet ingredients for pancakes.
  • Add the wet ingredients to the flour and milk mixture and whisk until combined. The pancake batter should be thin and smooth.
    Batter for pancakes after mixing.
  • Use a pan (non-stick is best) to cook the pancakes - our pan is a 9 inch/23cm pan on the bottom cooking surface. You can use butter or a spray to coat the pan if you have problems with sticking - we usually don't add this as the pancakes release easily from our pan! After placing your pan over low/medium heat, scoop up some of the batter (between 1/3 cup scoop and 1/2 cup scoop) and add to the center of the pan. Simultaneously, pick up the pan and use your wrist to move it in a circle. This should cause the batter to coat the entire pan and look like a Danish pancake (or a crepe). Add more batter in any spots you may have missed.
    Pouring batter into a nonstick pan.
  • Flip after a minute or two (they cook very quickly!) and remove from heat after another 30 seconds on the second side. Repeat until you run out of batter! You should have enough for at least 12 pancakes, but you may have a few extra (for snacking or dessert!). Set the pancakes to the side while you make your filling.
    Flipping pancakes.

BEEF FILLING

  • Make the filling. First, prep your vegetables. Chop the onion, carrots, and bell peppers. You can also use up other vegetables you may have on hand, such as zucchini, celery, etc!
    Chopping up vegetables for the filling.
  • Mince the garlic finely.
    Mincing garlic for the filling.
  • Start by sautéing the onions, carrots, and bell pepper in the olive oil in a large pan. Once the onions are translucent, add the garlic and sauté for one more minute.
    Cooking down the vegetables in a cast iron pan.
  • Add the ground beef, breaking it up with a spoon or fork, and cook until no pink spots remain.
    Adding ground beef to the vegetables cooking in the pan.
  • Then, add the spices - cumin, paprika, chili powder, salt, and pepper - and stir.
  • Add the tomato paste and stir until it's evenly distributed. Cook this for about a minute.
    Adding tomato paste to the beef and vegetables in the pan.
  • Add the crushed tomatoes.
    Adding crushed tomatoes to the beef mixture in the pan.
  • Let this mixture simmer uncovered for about 5 minutes, so that some of the liquid evaporates and you get a thicker filling. Keep an eye on it - if it gets too thick, it may burn on the bottom!
  • Once some of the liquid has evaporated, season to taste with salt and pepper, and more spices if you want, and remove from the heat. Add the corn/beans (optional) and stir.
    Mixing corn into the beef mixture.
  • Let the filling cool for 10 minutes before filling the pancakes.

ASSEMBLY

  • Preheat your oven to 390 F (200 C).
  • Prepare your baking dish (we use a dish that's around 9in x 13in (~23cm x 33 cm)) by adding a little bit of filling across the bottom, to help prevent the pancakes from sticking.
    Adding a layer of filling to the bottom of the pan.
  • Fill the pancakes. Place a small amount of filling towards the bottom edge of the pancake.
    Adding beef filling to a pancake.
  • Fold the bottom edge of the pancake (closest to the filling) about halfway over the filling.
    Folding the bottom of the pancake over.
  • Fold in both the left and right edges of the pancake towards the center.
    Folding the sides of the pancake over.
  • Then, roll it up to enclose the filling.
    Rolling up the pancake.
  • Place into a baking dish. Repeat this until you either run out of pancakes or filling. The amount of filling corresponds well to 12 pancakes for us!
    Adding rolled up pancakes to the baking dish.
  • Sprinkle the grated cheese on top of the pancakes.
    Adding cheese over the top of the pancakes.
  • Bake for 10-15 mins or until the cheese is bubbly and golden. Garnish with a little fresh parsley and some green onion (optional). Serve with a side salad for a delicious and hearty meal!
    Savory pancakes in a baking dish.
Course: Dinner, Lunch
Cuisine: Danish, Other
Keyword: beef, carrot, cheese, comfort food, corn, hearty, pepper, tomato
Difficulty: Intermediate