Beef pancakes recipe

(61 ratings)

These beef and horseradish pancakes rolls are easy to make and are a quick, mid-week meal that the kids will love especially the tender beef

Beef and horseradish pancake rolls
  • healthy
Preparation Time25 mins
Cooking Time1 hours 15 mins
Total Time1 hours 40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories440 Kcal22%
Sugar6.7 g7%
Fat24.7 g35%
Saturated Fat7.6 g38%
Salt0.36 gRow 4 - Cell 2
Protein25.7 g51%
Carbohydrates28.6 g11%
Salt0.36 gRow 7 - Cell 2

These neatly rolled beef pancakes are filled with a meaty ragù and a punch of creamy horseradish.

Pancake rolls take a little bit longer to make than most pancakes because you must bake them for 15 minutes after assembling. However, they're simple to do and worth the extra time for the finished result. Once you've tried this basic recipe, you'll be able to adapt it in all sorts of ways. You could swap out the horseradish for a white sauce to create a lasagne version. For vegetarians, a tomato pasta sauce on top of a layer of pesto would be delicious.


For the pancakes:

  • 115g plain flour
  • Pinch of salt
  • 1 large egg, beaten
  • 25g butter, melted
  • 200ml whole milk

For the filling:

  • 3 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 350g lean beef mince
  • 150ml tomato pasta sauce
  • Salt and freshly ground black pepper
  • 4 tbsp creamed horseradish
  • 2 tbsp freshly chopped chives




  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Lightly grease a shallow ovenproof dish. Sift the flour and salt into a bowl. Make a well in the centre and add the egg and melted butter. Gradually whisk in the milk to form a smooth batter. Set aside for 30 mins.
  2. Meanwhile, prepare the filling. Heat 1 tbsp oil in a frying pan and cook the onion for 5 mins until softened but not browned. Add the mince and continue to cook, stirring, for 5 mins. Pour in the sauce, add plenty of seasoning, and simmer gently, stirring occasionally for 10 mins until tender. Cover and keep warm.
  3. Stir the batter. Heat a small frying pan and lightly brush with a little of the remaining oil. Spoon in 3 tbsp batter, tilting the pan back and forth to coat the bottom. Cook over a moderate heat for 1-2 mins until lightly golden then flip over and cook for a further 1 min.
  4. Turn on to a wire rack lined with baking parchment and continue the process to make 12 pancakes in total, stacking each in between sheets of parchment.
  5. Spread each pancake with a little horseradish and then spread with some meat sauce. Roll up tightly and place side by side in the dish. Cover with foil and bake for about 15 mins until piping hot. Serve immediately, sprinkled with chives.

Top tips for making beef pancakes

For kids you could replace the horseradish with tomato ketchup and sprinkle the mince filling with a little grated cheese before rolling up.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.