Beef Pancakes

INGREDIENTS

• 1.2 KG OF TOMATOES
• 1½ ONION, DICED
• 4 GARLIC CLOVES, MINCED
• 750 G OF GROUND BEEF (BEEF KNUCKLE)
• ½ TEACUP OF BLACK OLIVES, CHOPPED
• ½ TEACUP OF CHOPPED PARSLEY
• 1 TEACUP OF GRATED PARMESAN CHEESE
• SALT AND BLACK PEPPER TO TASTE

FOR THE DOUGH

• 1 TEACUP OF MILK
• 2 TEACUPS OF ALL-PURPOSE FLOUR
• 1 EGG
• 2 EGG WHITES
• 5 TABLESPOONS OF CORN OIL, PLUS A BIT FOR GREASING 

PREPARATION

Quarter the tomatoes and cook over low heat until they fall apart, stirring occasionally so they won’t stick to the bottom of the pot. Meanwhile, prepare the pancake dough: Whip the milk, all-purpose flour, egg, egg whites, oil, salt and black pepper until smooth. Heat up the pan, grease it with oil and pour a scoop of batter; spread it and flip after 30 seconds. Prepare all the pancakes and set them aside. Braise 1 onion and 2 garlic cloves; add the tomato sauce and mix in a blender, so it is smooth. Season the meat with salt and black pepper and braise it in oil, until golden. Put in the remaining onion and garlic, braise lightly and then add the onions and parsley; stir and remove from the heat. Fill the pancakes with the ground beef, transfer them to a baking dish, cover with the sauce and sprinkle the grated cheese. Bake at 180°C for 20 minutes before serving.