FIELD: meat industry. SUBSTANCE: method involves preparing pancake sheets; preparing meat filler from beef and/or pork meat cuttings, cooked rumen and lung, meat of ox heads, with components being used in the ratio of 1: (0.5-0.7):(0.4- 0.6):(1.2-1.5), by grinding in grinder having discharge grid with openings of 5 mm diameter; frying to half-ready state; adding fresh ground bulb onion and frying for 10-15 min; adding cooked rumen and lung ground in grinder having discharge grid with openings having diameter of about 55 mm, edible salt, black or white cracked pepper; mixing said components; cooling ready filler to temperature below 50 C; forming pancakes; providing portion packing and freezing of pancakes. Method allows byproduct stuffed pancakes having improved nutritive, biological and organoleptical properties to be produced. EFFECT: increased quality and consumer properties, simplified processing, wider range of products and reduced production cost. 12 cl, 2 ex _
