Stuffing for pancakes from the lung and the heart. Pancakes with light

Step 1: cook the lungs.

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 your lungs 2 hours until fully prepared. 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.

Step 2: Prepare the pancake batter.

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 3 - 4 minutes. Now add kefir and beat the mass more 2 - 3 minutes. Enter into the dough approximately 150 - 200 milliliters vegetable oil and re-beat the mass with a mixer 1 - 2 minutes. Add the last part of the flour and beat the dough until smooth 3 - 5 minutes. You should get a dough of medium density, resembling thick sour cream in consistency.

Step 3: fry the pancakes.

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 other side for 1 - 3 seconds. Put the finished pancakes on a plate.

Step 4: prepare minced meat from the lung.

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 2 by 2 centimeters and transfer to a deep bowl. Put a frying pan on the stove, turn on a strong level, pour vegetable oil into it, put onions and carrots in it, simmer them until half cooked 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 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 more 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.

Step 5: Roll up the pancakes.

Take a pancake, put the amount of minced meat you need on one of its ends, about 2 tablespoons can be. Cover minced meat 1 with the side of the pancake and wrap the pancake on both sides in the form of an envelope. Then, with light pushing movements of your fingers, roll the pancake into a roll, away from you. Put the finished pancakes on a plate.

Step 6: fry the pancakes.

Turn on the stove on a high level, put a frying pan on it, pour vegetable oil into the bottom of the pan and heat it up. Place rolled pancakes in hot oil. Fry pancakes on all sides until golden brown. Put the finished pancakes on a plate, and go ahead to taste!

Step 7: serve pancakes with a light.

Light pancakes are served hot, laid on a large flat dish or in the form of portions on separate plates. Such pancakes can be served with sour cream and cream, sprinkled with herbs on top. Also, sauces such as pumpkin, cranberry, sour cream, plum and many others are suitable for light pancakes. Taste pancakes with a light pleasure under dry white wine or juice of any kind. Delicious and economical! Bon appetit!

- - Minced meat for these types of pancakes can be made differently, for example, combined with meat and light, with stewed vegetables and herbs, from pure meat, from mushrooms, and from everything your heart desires.

- - Carrots and onions can be boiled together with the lungs, then chopped into pieces, fry all the ingredients together in a pan and then grind through a meat grinder.

- − You can add any spices you like for meat dishes to minced meat, such as coriander, cardamom, ginger, ground bay leaf, cloves, star anise and many others.

Pancakes with a light, easy-to-prepare and affordable dish for everyone. Airy pancakes combined with boiled light and spices will bring indescribable pleasure to your family, loved ones, relatives and will not hit your budget! Of course, to prepare this culinary masterpiece, you will need a little effort, but the taste of these pancakes is worth it!

1. Light beef - 1 kilogram
2. Onion - 2 - 3 pieces
3. Carrots - 1 - 2 pieces
4. Wheat flour sifted - 500 grams
5. Kefir, milk or curdled milk - 1 liter
6. Chicken egg - 2 pieces
7. Vegetable oil - about 400 grams or as much as you need
8. Sugar - 1 tablespoon
9. Soda - half a teaspoon
10. Salt - to taste
11. Black ground pepper - to taste

Step 1: cook the lungs

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.

Step 2: Prepare the Pancake Dough

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.

Step 3: fry the pancakes

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 - 3 seconds.

Put the finished pancakes on a plate.

Step 4: prepare the minced meat from the lung

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.

Step 5: roll up the pancakes

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

Cover minced meat 1 with the side of the pancake and wrap the pancake on both sides in the form of an envelope.

Then, with light pushing movements of your fingers, roll the pancake into a roll, away from you. Put the finished pancakes on a plate.

Step 6: fry the pancakes

Turn on the stove on a high level, put a frying pan on it, pour vegetable oil into the bottom of the pan and heat it up. Place rolled pancakes in hot oil.

Fry pancakes on all sides until golden brown. Put the finished pancakes on a plate, and go ahead to taste!

Step 7: Serve the pancakes with a light

Light pancakes are served hot, laid on a large flat dish or in the form of portions on separate plates. Such pancakes can be served with sour cream and cream, sprinkled with herbs on top. Also, sauces such as pumpkin, cranberry, sour cream, plum and many others are suitable for light pancakes. Taste pancakes with a light pleasure under dry white wine or juice of any kind. Delicious and economical!

Bon appetit!

- Minced meat for these types of pancakes can be made differently, for example, combined with meat and light, with stewed vegetables and herbs, from pure meat, from mushrooms, and from everything that your heart desires.

- Carrots and onions can be boiled together with the lungs, then chopped into pieces, fry all the ingredients together in a pan and then grind through a meat grinder.

- You can add any spices for meat dishes you like to minced meat, for example, coriander, cardamom, ginger, ground bay leaf, cloves, star anise and many others.

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.

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!

Pork lung is a low-value by-product that has few nutrients compared to meat. But, despite this, delicious dishes come out of it. I made this conclusion after preparing pancakes stuffed with light.

My beloved mother-in-law lives in the countryside, and keeps a small household, incl. and pigs. When they were raised and slaughtered, they gave us a present: meat, lard and pork lung. Seeing the pork lung was a great surprise and surprise for me, because. I used to think it was inedible. And yes, I have never made it before. In this regard, I tried to choose the easiest way to prepare it.

After reading various forums, I opted for cooking this particular dish, since it seemed to me the most elementary. Although this was my debut, even an experiment, I think that the dish can be prepared in the future.

But only I thought so, because. my beloved husband, although he ate pancakes with appetite, he did not have enough meat. Next time I think for him to make a combined filling with the addition of beef.

But when my parents came to visit us, they ate pancakes with pleasure and asked for more supplements. By the way, my mother had never cooked anything like this with a light one either. But now she had a desire to try it in her cooking.

Degree of difficulty- average.

Cooking time– 1 hour 20 minutes.

Ingredients:

2 tbsp vegetable oil

sugar to taste

a pinch of salt

Cooking method:


Sift the flour and place in a bowl.

From the finished dough of a liquid consistency, fry pancakes.

When the pancakes are ready, start preparing the filling.

Put the lung in a saucepan, pour water, salt, put on fire and cook for 1 hour.

Peel the onion, wash, cut into half rings and fry.

When the lung is cooked, then twist it in a meat grinder and put it in a pan to fry.

Twist the fried onion in a meat grinder and add to the light in the pan.

Add butter and stir.

Take a pancake and put it on the board.

Put the lung filling with onion on top and wrap it with an envelope.

Do the same with all pancakes and serve.

When serving, top with sour cream if desired.
Advice:

1. Some cooks say that the lung should be soaked before cooking so that bloody secretions, clots and toxins come out of it. But I did it differently: first I let it boil for 10 minutes, and then I changed the water to a new one. When the lung was boiled, the water was clear.

2. To find out the readiness of the lung, it must be pierced with a knife or fork. If the red liquid does not stand out, then it's ready.

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