Brazilian Pancakes or Panqueca de Carne Moida


Pancake in pan by Linsenhejhej cc3.0

Brazilian pancakes are extra thin but not crêpe thin, or thick like heavy pancakes. However, they are a lot hardier. In fact, they are a meal in themselves. They do require a little work but are definitely worth every minute. The extra milk and a little oil make them easy to roll.

Traditionally, they are rolled up with a meat filling.

Makes: 6
Prep Time: 10 minutes
Resting Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes


360g / 3 cups wheat flour
475ml / 2 cups milk
2 eggs
60ml / 4 tablespoons oil
Salt to taste


565g / 1¼ pounds ground beef
20g / 2 tablespoons onion, finely chopped or grated
½ tomato, diced
½ can of tomato paste
1 small carton sour cream
15ml / 1 tablespoon oregano
Salt to taste
Pepper to taste
790g / 1¾ pounds mozzarella, sliced
Grated cheese to taste



Combine meat, onion, salt and pepper. Oil a skillet on medium heat. Add meat mixture to skillet and cook 3 to 5 minutes (left alone). Stir and cook until halfway done. Add tomato, tomato paste and oregano. Reduce heat to low while you prepare pancakes.


In a large bowl, mix flour and salt. Slowly add milk, then oil. Beat eggs in separate bowl then addto batter. Allow batter to rest 10 minutes.Heat a large skillet and add a little oil for cooking. Pour a couple dollops of batter on the skillet.
Cook until bubbles start to form, then flip and cook the other side.


Place a pancake on a plate, add meat and cheese. Roll the pancake. Garnish with green onion
and tomato then serve.

Note: It is said that this recipe actually originated in France.

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  • Andy Irvine
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