Pancakes with filling easy. Pancakes with pork lung

Light is not such a popular product in the average kitchen, but with it you will get a very tasty and easy-to-cook dish. In addition, the recipe is quite budgetary, it does not require any expensive ingredients. Here you will find a detailed recipe with a photo of how to cook pancakes stuffed with light.

Ingredients

• wheat flour - 200 grams (1¼ cups)
• milk - 500 milliliters (2 ½ cups)
• chicken eggs - 3 pieces
• sugar - 1 teaspoon
• salt - ½ teaspoon
• refined sunflower oil - 2 tablespoons.

To prepare the stuffing from a light pancake, you need products:

• light (pork or beef) - 700 grams
• onion - 2-3 pieces
• carrots - 1-2 pieces
• long grain rice - 5 tablespoons
• salt - 1 teaspoon
• ground black pepper - ½ teaspoon
• refined sunflower oil - 5 tablespoons.

Quantity: 10 pieces. Time: one and a half hours.

Cooking

Step by step recipe:

It is necessary to weld the lungs. To do this, first soak them for several hours in cold water and cut out the remains of the trachea. Next, we cut the offal into small pieces with a diameter of about 6x6 centimeters for more efficient cooking. Place the pieces in a deep saucepan and bring to a boil. When foam appears on the surface, you need to drain the water and collect clean water in the pan or remove the scale with a slotted spoon. After that, cook for 2 hours until fully cooked.

Important: when cooking, the lungs begin to float, as they are filled with a large amount of air. There is a risk that in this case the product will boil unevenly. You should put the lid on the pan with the back side and press it with some kind of weight (a jar or a glass of water is perfect). You can check if the offal is ready by piercing it. The juice released during this should be light.

Boil rice. We clean and cut into cubes the onion, and three peeled carrots on a coarse grater. Shredded vegetables should be fried in vegetable oil.

When the lung is ready, strain it well and pass it through a meat grinder (you can chop it in a blender). With the resulting mass, mix the fried vegetables and boiled rice. Add salt and pepper to taste. The stuffing from light for pancakes is ready. Other dry seasonings for meat products can also be added to minced meat: ground bay leaf, coriander, cardamom, cloves, star anise, ginger.

Then we knead the pancake dough: flour, eggs, salt and sugar are brought to a homogeneous state. Slowly pour in the milk, stirring at the same time to avoid lumps. The dough should be quite liquid.

Heat the pan and grease with vegetable oil. You need to wipe the pan with them after each pancake, otherwise they will burn. You can use a cooking brush for this. In order for the dough dosage to be the same and the resulting pancakes to be of the same thickness, pour it evenly with a ladle while turning the pan in different directions.

When the edges of the pancake begin to move away from the pan, it must be turned over. One takes about 2 minutes. We stack the finished pancakes in a pile.

Interesting to know: lungs contain very few calories, therefore they belong to the offal of the second group. Although their nutritional value is extremely low, this product is often used during diets, as it is inexpensive, low-calorie and easily digestible.

In the middle of each pancake, lay out about 3 tablespoons of the filling and wrap it up. There are several options for rolling stuffed pancakes, we use the simplest of them - a tube. To roll up a closed tube, the left and right edges of the pancake must first be wrapped inward.

The dish is served hot. You can serve pancakes with light, pouring sour cream, sprinkled with finely chopped herbs, as well as with a variety of sauces to taste: whether sweet and sour or spicy. Before serving, you can also fry the tubes in butter. Bon appetit!

Hello! There is a lung in the refrigerator, but you do not know what to cook from it? Don't break your head. Of course, pancakes with light! Delicate, ruddy, and with sour cream - this is such a yummy that the household will lick their fingers, believe me! And I will tell you how to make the filling juicy and not decaying. And I’ll also tell you how to make pancakes just fabulous. Intrigued? Stay, you won't regret it!

I will say more, dear guest, from today you will often buy light and cook such pancakes. After all, this is a great option for a variety of home diets. Well, not just meat, after all. Yes, you can save money when needed. In a word, not a dish, but some pluses. I'm not talking about the usefulness of the offal.
So be patient, read the article to the end (I always describe everything in detail, sorry). I am sure you will find a lot of useful information here. Even if you are an experienced cook and have indulged in pancakes with liver more than once.
I would break the technological process into such stages - boiling a lung, hammering pancake dough, preparing the filling, baking and stuffing pancakes.
Let's go ahead and get started.

I had beef lung. If you have pork in stock, then carry out the same manipulations, there is not much difference. Except at the time of boiling.
Why did I decide to single out the process of boiling the lung? The answer is simple - the structure of the lungs is different from meat, there are some features of heat treatment. I think some practical advice would be helpful. So let's get started.

Easy to soak in water. At least 2 hours. If you have a frozen offal, of course, it must be thawed at room temperature. When soaking, the lung will get rid of blood and other unnecessary things. It is advisable to change the water a couple of times.

Wash the product after soaking. Divide into small pieces. I wouldn't recommend cutting too hard. Well, something like this: 1 kg. divided into 3 - 4 parts. Also, be guided by the pan in which you will boil. The pieces should feel free.

Send pieces of the product to a spacious saucepan, pour water. The volume of liquid should be twice the volume of the product.

Now look. When water is added, the lung immediately pops up. To eliminate this inconvenience, the lid from the pan, which is smaller in diameter, will help. It is laid with the handle down, and some kind of load is placed on top. If you do not want to build a structure, turn the offal more often during cooking. It will fill with water and will not float.

Pour offal with clean water. After boiling, add a few bay leaves. If desired, you can throw a few peas of black and allspice.

Cook min. 40. This time will be enough, because we will put out a little light. But by and large, the main criterion for the readiness of the by-product is the clear juice released during pricking. Time here is a relative concept, given the age of the animal.

Salt water min. 10 before ready.

Drain the water, cool the product.

Cut off unnecessary parts - trachea, etc. Note that boiled offal makes it easier to cut out unnecessary parts. Do you agree?

That's all. Easy ready. It's good to boil it ahead of time. Then it will take much less time to cook pancakes with filling.
And further. If you suddenly want to figure out some kind of salad from a part of a boiled lung, then put the offal under the press for a while. Believe that the taste and texture will change significantly for the better.

How to cook thin perforated pancakes in milk

That's the story of pancakes. It seems that we bake them often, but we all wander through culinary sites in search of recipes for thin and perforated pancakes. We want to improve our skills, so to speak. Is there such a thing? I think that you will answer positively and take a closer look at my developments.

Cooking products

◊ Milk 900 ml.

◊ Flour 220 gr.

◊ Eggs 5 - 6 (if small, then you can lay 7 pieces)

◊ Vegetable oils 2 - 3 tbsp.

◊ Sugar 3 tbsp. without a slide

◊ Salts 1 tsp. without a slide.

I foresee the reaction of some readers: where is it at home to measure 220 gr. flour? That's right, not everyone has a scale. Then use a glass container as a guide.
In a thin glass 250 ml. flour will be 160 gr., 130 gr. will fit in a faceted glass of flour.
Better yet, trust your intuition. After all, getting batter for pancakes is not difficult at all. Add flour little by little and you'll be fine. I am 100% sure that most cooks do this.
If you buy homemade milk and eggs, pancakes will turn out tastier and more attractive in appearance.
You can adjust the amount of sugar and salt after tasting the first pancake. But as for me, these are ideal proportions for pancakes with meat filling.

Step by step cooking thin perforated pancakes in milk

Do you have a mixer, blender or food processor? Great, you will beat up the dough for pancakes quickly.
I use a mixer and do this:
1 . In a deep bowl I send all the ingredients, except for the oil. I even throw out all the flour. Its quantity has been verified and verified more than once. I know that the dough will turn out to be liquid, and pancakes, respectively, thin. When in doubt, add flour gradually.
2. I mix with a mixer. First, at low speed, in order to mix all the ingredients. Then I increase the speed and bring the mixture to homogeneity. The dough for pancakes is excellent, without a single lump of flour. Pay attention to the consistency - the dough should be quite liquid, like thick cream. Only in this case, the pancakes will turn out thin and perforated. Is that what we strive for?

3 . Lastly, I add vegetable oil. I leave the dough min. by 20 - 30. During this time, the products will exchange pleasantries, the flour will give up its gluten. Finished products will become elastic, will not break during baking.
If the listed kitchen helpers are not at hand, then it is better to do so. Break eggs into a bowl. Add salt and sugar. Chop with a spoon or whisk. Add a third of the milk and flour. Knead the dough. And then add the rest of the milk and stir the mass until smooth.
If for some reason the dough turned out to be thick, correct the situation by adding milk.
If you add ml. 50 boiling water, then the finished products will be not only thin and perforated, but also openwork! Try it, pancakes will become much more attractive and appetizing.
You need to bake pancakes in a well (!) Preheated pan. Otherwise, you won't get holes. Before the first pancake, I advise you to grease the pan with oil. If you have a special frying pan, then you don’t need to do this later, because we put vegetable oil in the dough. If in doubt about the dishes, then it’s better to lubricate before each product, which would be well filmed.

Bake in the usual way on both sides. This nuance is important here: let the pancakes be ruddy on one side, and not so much on the other. We will wrap them with the bright side up. And then fry. Imagine how beautiful our pancakes will look - a tender and ruddy crust on a light background!
I wanted to add the following. The dough can be hammered on water and yeast. Lenten is also delicious. You can give it a try, you won't regret it.
While the pancake dough is resting, let's make the filling.

Recipe for a juicy stuffing for pancakes from a lung

Excellent stuffing. And a little secret will make it juicy and holistic. After all, you must have come across a situation where the filling turns out to be dryish and decaying. It was so? It was, it was, I know firsthand. But today everything will be different.

Let's prepare the ingredients

◊ Boiled beef lung 600 gr.

◊ A couple of medium bulbs

◊ Butter gr. 20

◊ Salt and spices to taste (ground pepper, dried herbs if desired)

◊ Vegetable oils ml. 50.

◊ Flour 1 tbsp. without a slide.

Cooking process

♠ Peel and chop the onion. It will twist, so its size doesn't matter. The main thing is that the pieces would respond to hot oil and share their charms and aroma.

♠ Easy to cut into small pieces.

♠ Lightly simmer the onion in hot oil. Under no circumstances should you overcook.

♠ Add lung pieces to it, mix.

♠ Salt, pepper, fry for min. 3. Not for long.

♠ Add flour, stir. Fry for another min. 2. The flour should disperse in the pan and also lightly fry. The addition of flour is the secret of the extraordinary filling. It will help to connect the twisted mass into a single whole.

♠ Add butter, stir.

♠ Pour in water ml. 50 - 70. You can adjust the quantity. Our task at this stage is to get a kind of sauce that will turn the filling into a juicy miracle.

♠ Extinguish all together min. 5 - 10 maximum. Remove from fire. Set aside to cool.
The semi-finished product is ready. Outwardly, it resembles goulash in gravy. But that's the way it should be. It will harden when cooled and acquire the desired condition.

♠ Twist the mass in a meat grinder or chop in a combine. It is necessary to pass through the meat grinder the entire mass. And pieces of the lung, and yushku.

♠ Stir, taste. Salt and pepper if necessary. Now the filling is ready to go into the arms of the pancake.

When you make the filling, you can start baking pancakes. Spread a spoonful of filling on each and wrap the product with an envelope. Just do not forget - the ruddy side of the pancake should be inside the pancake. We agreed to brown the light side in a pan.
Here we have such a hill of beauties.

And now look, I promised you to make them a real culinary fairy tale. What we will do now.

Crack a couple of eggs into a bowl.

Chop them until smooth.

Heat up a skillet with butter.

Dip the pancake on all sides in the egg batter and fry in a pan. You can also roll it in breadcrumbs.

Who's to say it's not pretty or delicious? As far as I'm concerned, it's incredible!
Unfortunately, I do not always do this, there is always not enough time. But if you just fry the pancake in butter, it will also turn out very tasty. See how beautifully the light sides of the pancake are browned! One kind of saliva flows.

Light pancakes will be good with sour cream. Yes, and with sweet tea you can gobble them up for a sweet soul. Bon appetite!
You can add carrots to the company to the light and onions if desired. It must be grated and sent to the pan after the onion. Twisted along with other ingredients, it will make the filling brighter.
It will look great in the filling and chopped egg. Just add it to the already twisted stuffing. You can also cheer up with fried mushrooms. In a word, there is room for the imagination of the culinary specialist. But that, as they say, is a completely different story.
In the meantime, goodbye, I will not bother you to bake pancakes with light. Good luck and see you soon!

Rinse the beef lungs under running water, lay on a cutting board and cut the tubules with a knife. Then cut into pieces with an approximate size of 6 by 6 centimeters, it can be less or a little more by 1 - 1.5 centimeters. Put the pieces in a deep pot of water so that it covers the lungs.

Turn on the stove on a high level, put a pan on it and let the water boil. When it boils, gray dirty foam will rise to the surface, remove the pan from the stove and pour out the water. Rinse the lungs under running water and place in a clean, washed pan. Fill the pan with light water again and put it on the stove, turned on at a high level, the second time there will be no strong foam, if a slight coating appears, remove the light foam with a slotted spoon. Boil the lungs for 2 hours until fully cooked. In the meantime, peel the onions and carrots with a knife from the peel, rinse under running water from dirt, cut into small pieces with an approximate diameter of 1.5 - 1.5 centimeters and place on a plate.

While the lungs are cooking, prepare the dough and fry the pancakes. In a deep bowl, beat in shelled chicken eggs, add sugar and salt. Beat the ingredients with a mixer until yellow fluffy foam.

Then add half of the required amount of flour and beat the ingredients with a mixer until smooth. You will get a very sticky dough.

Then add half a teaspoon of baking soda.

And beat the ingredients for another 3-4 minutes.

Now add kefir and beat the mass for another 2 - 3 minutes.

Enter about 150 - 200 milliliters of vegetable oil into the dough and beat the mass again with a mixer for 1 - 2 minutes.

Add the last part of the flour and beat the dough until smooth for 3 to 5 minutes.

You should get a dough of medium density, resembling thick sour cream in consistency.

Turn on the stove on a high level, put it in a pan and heat it up strongly. You don’t need to pour oil into the pan, since you poured it into the dough, it will be enough if you take a small piece of bandage, fold it into 3-4 layers, dip it in vegetable oil, squeeze it out and quickly wipe the pan with this bandage. A very light and thin layer of fat should remain on its surface. Then take a ladle, fill it with batter and pour it into the pan, tilting it towards you.

Then rotate the pan in a circular motion so that the dough spreads evenly throughout the pan.

An even thin layer of dough should lie on the surface of the pan.

Fry it on one side for 2-3 seconds. Pry with a kitchen spatula and flip the pancake over to the other side with one easy movement of your hand. Fry it on the second side for 1 to 3 seconds.

Put the finished pancakes on a plate.

Throw the boiled lungs into a colander, let the broth drain and cool. Then lay on a cutting board, cut with a knife into small pieces with a diameter of 2 by 2 centimeters and transfer to a deep bowl. Put a frying pan on the stove, pour vegetable oil into it, put onions and carrots in it, simmer them until half cooked for 10-12 minutes and add chopped lungs to them.

Boiled lungs will give a small amount of broth, simmer carrots and onions in it until fully cooked for 10 - 12 minutes, periodically turning them over with a wooden spatula to avoid burning. Then cover the pan with a lid and simmer the ingredients for another 5-7 minutes.

Grind the fried foods hot through a meat grinder with medium holes, helping yourself to shift them into the neck of the meat grinder with a tablespoon. Salt and pepper the minced meat to taste and place in a deep bowl.

Take a pancake, put the amount of minced meat you need on one of its ends, about 2 tablespoons can be.

A universal dish - pancakes, loved by many. I like that it's really versatile. You can wrap in pancakes: caviar, meat, mushrooms, fish, berries, cottage cheese. If we take a pork lung for filling, we will generally get a budget option for a delicious, hearty breakfast or dinner.

Products

Ground meat:
1) pork lung - 750 g;
2) onions - 2-3 pieces;
3) salt - to taste;
4) ground black pepper - to taste;
5) vegetable oil - to taste (for frying).

Dough:
1) milk - 500 ml;
2) egg - 1 pc.;
3) wheat flour of the highest grade - 2 cups;
4) baking powder - ½ tsp;
5) sugar - 1 tbsp. l.;
6) salt - a pinch.

Time: preparation - 3 hours, cooking - 1 hour.
Servings - 17 pcs.

Recipe

1. I take a fresh pork lung. I always put it in cold water for an hour, change the water to clean several times.

2. Then I spread it in a tall saucepan, pour it with water. Water fills the pan by 2/3, as a lot of foam forms during cooking, and the lung rises to the surface. I collect the formed foam and throw it away. When there is water, I throw an onion cut into two halves into it. Meat offal is cooked for about 2 hours over low heat. While cooking the lung in the pan, I turn it over several times.

3. Readiness I try with a knife. If, after a puncture with a knife, the liquid flows out not bloody, but light, then the lung is ready. I put the finished product on a plate, wait until it cools down. Then I twist it through a meat grinder into a fine mesh.

4. Dough for pancakes can be kneaded both with water and water with milk, but the most delicious pancakes will be obtained if the dough is kneaded with whole milk. Beat the egg, sugar and table salt with a whisk, add warm milk. I mix it all up, and then add wheat flour mixed with baking powder. Before this, as for any baking, I sift the flour through a sieve to enrich it with oxygen. Now I put the dough to “rest” for 15 minutes. Then I pour 1 tablespoon of unrefined sunflower oil into the dough.

6. I fry pancakes on both sides. It takes a couple of minutes to fry one pancake.

7. I put a lot of onions in minced meat, frying it in vegetable oil in advance.

8. When the onion is reddened, I put the ground pork lung into it.

9. I mix the light with onions, then add salt and pepper to taste, fry everything together. If necessary, I add more vegetable oil.

10. Then the carcass under the lid for 7-10 minutes.

11. Pork lung filling for pancakes is ready. The filling is juicy, soft and airy.

12. I wrap pancakes.

13. In the center of each pancake I put 1 tablespoon (with a slide) of filling.

14. Then I wrap the pancakes with an envelope.

15. I got 17 pancakes.

Pancakes stuffed with pork lung with onions are very tasty. You need to store them in the refrigerator. You can then reheat in a frying pan under the lid, frying on both sides in butter (vegetable) oil.