Hello! There is some lung in the refrigerator, but you don’t know what to cook with it? Don't rack your brains. Of course, pancakes with light! Tender, rosy, and with sour cream - it’s so delicious that the family will lick their fingers, believe me! And I’ll tell you how to make the filling juicy and not falling apart. I’ll also tell you how to make pancakes simply fabulous.. Intrigued? Stay, you won't regret it!
I’ll say more, dear guest, from today you will buy light pancakes more often and cook such pancakes. After all, this is a wonderful option for diversifying your home diet. Well, not just meat, after all. Yes, and you can save money when necessary. In a word, not a dish, but only advantages. I'm not even talking about the benefits 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 things for yourself 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 the following stages - boiling the lungs, hammering the pancake dough, preparing the filling, baking and stuffing the pancakes.
Let's take things in order and get started.
I had beef lung. If you have pork, then carry out the same manipulations, there is not much difference. Except during the boiling time.
Why did I decide to highlight the process of boiling the lung? The answer is simple - the structure of the lungs is different from meat, and there are some peculiarities of heat treatment. I think practical advice will not hurt. So let's get started.
Soak the lungs in water. At least 2 hours. If you have frozen offal, it, of course, needs to be defrosted at room temperature. When soaked, the lungs will get rid of blood and other unnecessary things. It is advisable to change the water a couple of times.
After soaking, wash the product. Divide into small pieces. I wouldn't recommend grinding it too much. Well, approximately like this: 1 kg. divide into 3 - 4 parts. Also, be guided by the pan in which you will boil. The pieces should feel free.
Place the pieces of product into a large saucepan and add water. The volume of liquid should be twice the volume of the product.
Now look. When you add water, the lung immediately floats up. A pan lid with a smaller diameter will help eliminate this inconvenience. It is laid with the handle down, and some kind of weight 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 the offal with clean water. After boiling, add a few bay leaves. If desired, you can also throw in a few peas of black and allspice.
Cook for min. 40. This time will be enough, because we will stew the lungs a little. By and large, the main criterion for the readiness of an offal is the clear juice released when pricked. Time here is a relative concept, given the age of the animal.
Salt the water for min. 10 before ready.
Drain the water and cool the product.
Trim unnecessary parts - trachea, etc. Please note that it is easier to cut out unnecessary parts from boiled offal. Do you agree?
That's all. The lung is ready. It's good to boil it in advance. Then it will take much less time to prepare filled pancakes.
And further. If you suddenly want to make some kind of salad from a piece of boiled lung, then put the offal under a press for a while. Trust that the taste and texture will change significantly for the better.
How to cook thin holey pancakes with milk
That's the story with pancakes. It seems like we bake them often, but we still wander through culinary sites looking for recipes for thin and holey pancakes. We want to improve our skills, so to speak. Is there such a thing? I think you will answer positively and take a closer look at my work.
Preparing food
◊ Milk 900 ml.
◊ Flour 220 gr.
◊ Eggs 5 – 6 (if small, then you can lay 7 eggs)
◊ Vegetable oil 2 - 3 tbsp.
◊ Sugar 3 tbsp. no slide
◊ Salt 1 tsp. no slide.
I foresee the reaction of some readers: where can you measure 220 grams at home? flour? That's right, not everyone has scales. Then use glass containers as a guide.
In a thin glass 250 ml. flour will be 160 grams, 130 grams will fit in a faceted glass of flour.
Better yet, trust your intuition. After all, getting batter for pancakes is not at all difficult. Add flour gradually and you will succeed. I am 100 percent sure that most cooks do this.
If you buy homemade milk and eggs, the 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 in my opinion, these are ideal proportions for pancakes with meat filling.
Step-by-step preparation of thin holey pancakes with milk
Do you have a mixer, blender or food processor? Great, you can whip up the pancake dough quickly.
I use a mixer and do this:
1 . I put all the ingredients except the oil into a deep bowl. I even pour out all the flour. Its quantity has been verified and tested more than once. I know that the dough will be liquid and the pancakes will be thin. If in doubt, add flour gradually.
2. Mix with a mixer. First at low speed to mix all the ingredients. Then I increase the speed and bring the mixture until smooth. The pancake batter turns out 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 holey. Is this what we are striving for?
3. Lastly, I add vegetable oil. I set aside the dough for min. by 20 - 30. During this time, the products will exchange pleasantries, the flour will give up its gluten. The finished products will become elastic and will not tear during baking.
If you don’t have the listed kitchen aids at hand, it’s better to do this. 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 mixture until smooth.
If for some reason the dough turns out to be thick, correct the situation by adding milk.
If you add ml to the pancake batter. 50 boiling water, then the finished products will not only be thin and perforated, but also openwork! Try it, the pancakes will become much more attractive and appetizing.
You need to bake pancakes in a well (!) heated frying pan. Otherwise you won't get any 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 added vegetable oil to the dough. If you have any doubts about the dishes, then it is better to lubricate them before each item so that they come off well.
Bake as usual on both sides. The following nuance is important here: let the pancakes be golden brown on one side and not so brown on the other. We will wrap them with the light side up. And then fry it. Imagine how beautiful our pancakes will look - tender and golden brown crust against a light background!
I wanted to add the following. The dough can be beaten using water and yeast. Lenten ones are also delicious. You can try it if you have the chance, you won’t regret it.
While the pancake dough is resting, let's make the filling.
Recipe for juicy filling for light pancakes
Excellent filling. A little secret will make it juicy and whole. After all, you have probably encountered a situation where the filling turns out to be dry and disintegrating. It was so? It happened, it happened, I know it first hand. But today everything will be different.
Let's prepare the ingredients
◊ Boiled beef lung 600 gr.
◊ A couple of medium onions
◊ Butter gr. 20
◊ Salt and spices to taste (ground pepper, dry herbs if desired)
◊ Vegetable oil ml. 50.
◊ Flour 1 tbsp. no slide.
Cooking process
♠ Peel and coarsely chop the onion. It will twist, so its size doesn't matter. The main thing is that the pieces respond to the hot oil and share their charms and aroma.
♠ Easy to cut into small pieces.
♠ Simmer the onion slightly in hot oil. There is no need to overcook under any circumstances.
♠ Add pieces of lung to it, mix.
♠ Add salt, pepper, fry for min. 3. Not long at all.
♠ Add flour, mix. Fry for another minute. 2. The flour should disperse throughout the pan and also lightly fry. Adding flour is the secret of the extraordinary filling. It will help 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.
♠ Simmer everything together for min. 5 – 10 maximum. Remove from heat. Set aside to cool.
The semi-finished product is ready. Outwardly, it resembles goulash in gravy. But that's how it should be. It will harden as it cools and acquire the desired condition.
♠ Grind the mixture in a meat grinder or grind it in a food processor. You need to pass the entire mass through a meat grinder. And pieces of lung and yushka.
♠ Stir and taste. If necessary, add salt and pepper. Now the filling is ready to go into the arms of the pancake.
Once you've made the filling, you can start baking the pancakes. Place a spoonful of filling on each and wrap the product in an envelope. Just don’t forget – the browned side of the pancake should be inside the pancake. We agreed to brown the light side in a frying pan.
Here we have such a pile of beauties.
Now look, I promised you to make them a real culinary fairy tale. That's what we'll do now.
Break a couple of eggs into a bowl.
Chop them until smooth.
Heat a frying pan with butter.
Dip the pancake on all sides in the egg wash and fry in a frying pan. You can also roll it in breadcrumbs.
Who will say that it is not beautiful and not tasty? In my opinion, this is incomparable!
Unfortunately, I don’t always do this, I’m always running out of time. But if you just fry the pancake in butter, it will also turn out very tasty. Look how beautifully the light sides of the pancake have browned! The sight alone makes your mouth water.
Light pancakes will be good with sour cream. And you can devour them with sweet tea for your sweet soul. Bon appetite!
You can add carrots to the lungs and onions if desired. It needs to be grated and sent to the frying pan after the onion. Twisted together with other ingredients, it will brighten the filling.
A chopped egg will also look great in the filling. You just need to add it to the twisted filling.
You can also cheer up with fried mushrooms. In a word, there is room for the culinary imagination. But that, as they say, is a completely different story.
In the meantime, goodbye, I won’t stop you from baking light pancakes. Good luck and see you again!
Calories: Not specified
Cooking time: Not indicated
Tips for the recipe:
If desired, add stewed vegetables, herbs, mushrooms to the filling - it will add additional bright aromas and taste, and it’s also healthy.
As for spices, we use seasonings suitable for meat dishes - coriander, ground ginger, nutmeg.
For the test:
- chicken egg – 2 pcs.,
- melted butter – 3 tbsp.,
- wheat flour – 1 cup,
- milk – 2 glasses (can be replaced with water),
- salt, ground black pepper - to taste.
For filling:
- beef/pork lung – 500 gr.,
- onions – 1-2 pcs.,
- butter – 50 gr.,
- salt - to taste,
- dry seasonings - to taste and desire.
How to cook with photos step by step
Before baking pancakes, we first prepare the filling: cut the lungs into small pieces, boil until cooked. 
Be sure to add some salt to the water! Cool when ready. 
Chop the onion into small pieces and fry in sunflower oil. 
We pass the cooked lung and fried onion through a meat grinder twice. 
Salt and pepper the resulting minced meat to taste, season with various dry spices and butter. 
Knead the dough in a deep bowl: mix the chicken egg with salt, cold milk and melted butter. Then, while stirring, gradually add the sifted flour. Stir until a homogeneous consistency is obtained. 
We bake the pancakes thin, without pouring a lot of batter. Let the pancakes cool. 
Place the cooled pancake on a flat plate, fried side down, add minced meat, 
wrap in an envelope and fry as desired. Very often I serve these on the holiday table.
Light pancakes are an easy to prepare and affordable dish for everyone. Fluffy pancakes combined with boiled lungs and spices will bring indescribable pleasure to your family, loved ones and loved ones and won’t break your budget! Of course, it will take a little effort to prepare this culinary masterpiece, but the taste of these pancakes is worth it!
- Light beef - 1 kilogram
- Onions - 2 - 3 pieces
- Carrots - 1 - 2 pieces
- Sifted wheat flour - 500 grams
- Kefir, milk or curdled milk - 1 liter
- Chicken egg - 2 pieces
- Vegetable oil - approximately 400 grams or as needed
- Sugar - 1 tablespoon
- Soda - half a teaspoon
- Salt - to taste
- Ground black pepper - to taste
Step 1: Cook the lungs
Rinse the beef lungs under running water, place on a cutting board and cut out tubes with a knife. Then cut into pieces with an approximate size of 6 by 6 centimeters, maybe less or a little more by 1 - 1.5 centimeters. Place the pieces in a deep saucepan with water so that it covers the lungs.
Turn the stove on high, place the pan on it and let the water boil. When it boils, gray dirty foam rises 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 place 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. Cook the lungs for 2 hours until fully cooked. While they are boiling, peel the onions and carrots with a knife, rinse them under running water to remove 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. Beat eggs without shells into a deep bowl, add sugar and salt. Beat the ingredients with a mixer until yellow fluffy foam.
Then add half the required amount of flour and beat the ingredients with a mixer until smooth. You will get a very liquid dough.
Then add half a teaspoon of soda.
And beat the ingredients for another 3 - 4 minutes.
Now add kefir and beat the mixture for another 2 - 3 minutes.
Add approximately 150 - 200 milliliters of vegetable oil into the dough and beat the mixture again with a mixer for 1 - 2 minutes.
Add the last of the flour and beat the dough until smooth, 3 to 5 minutes.
You should get a medium-thick dough, reminiscent of thick sour cream in consistency.
Step 3: fry pancakes
Turn the stove on high, place it on the frying pan and heat it up very hot. There is no need to pour oil into the frying pan, since you poured it into the dough, it will be enough if you take a small piece of bandage, fold it in 3 - 4 layers, dip it in vegetable oil, squeeze it out and quickly wipe the frying pan with this bandage. A very light and thin layer of fat should remain on its surface. Then take a ladle, scoop the batter into it and pour it into the pan, tilting it towards you.
Then turn the pan in a circular motion so that the batter spreads evenly throughout the pan.
There should be an even thin layer of dough on the surface of the pan.
Fry it on one side for 2 - 3 seconds. Use a kitchen spatula and flip the pancake over to the other side with one gentle movement of your hand. Fry it on the second side for 1 - 3 seconds.
Place the finished pancakes on a plate.
Step 4: prepare minced lung
Place the boiled lungs in a colander, let the broth drain and cool. Then place on a cutting board, cut with a knife into small pieces with a diameter of 2 by 2 centimeters and place in a deep bowl. Place a frying pan on the stove at a high level, pour vegetable oil into it, place 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, 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 while hot through a meat grinder with medium holes, helping yourself to transfer them into the neck of the meat grinder with a tablespoon. Season the finished minced meat with salt and pepper to taste and place in a deep bowl.
Step 5: Roll up the pancakes
Take a pancake, place the amount of minced meat you need on one of its ends, maybe about 2 tablespoons.
Cover the minced meat with 1 side of the pancake and wrap the pancake on both sides in the form of an envelope.
Then, using light pushing movements of your fingers, roll the pancake into a roll, away from you. Place the finished pancakes on a plate.
Step 6: Fry the pancakes
Turn the stove on high, place a frying pan on it, pour vegetable oil into the bottom of the frying pan and heat it. Place rolled pancakes in hot oil.
Fry the pancakes on all sides until golden and light brown. Place the finished pancakes on a plate and go ahead and taste them!
Step 7: Serve pancakes with light
Light pancakes are served hot, placed on a large flat dish or in portions on individual plates. These pancakes can be served with sour cream and cream, sprinkled with herbs on top. Also suitable for light pancakes are sauces such as pumpkin, cranberry, sour cream, plum and many others. It is pleasant to savor pancakes lightly with dry white wine or any kind of juice. Tasty and economical!
Bon appetit!
− Minced meat for these types of pancakes can be made in different ways, for example, combined with meat and light, with stewed vegetables and herbs, with pure meat, with mushrooms, and with whatever your heart desires.
− Carrots and onions can be boiled together with the lungs, then chopped into pieces, fry all the ingredients together in a frying pan and then grind through a meat grinder.
− You can add any spices you like to minced lungs for meat dishes, such as coriander, cardamom, ginger, ground bay leaf, cloves, star anise and many others.
Light is not such a popular product in the average kitchen, but with it you will get a very tasty and easy-to-prepare dish. In addition, the recipe is quite budget-friendly; it does not require any expensive ingredients. Here you will find a detailed recipe with photos on 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 easy filling for pancakes, you need the following products:
- light (pork or beef) – 700 grams
- onions – 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.
Preparation
Step by step recipe:
It is necessary to boil the lungs. To do this, first soak them for several hours in cold water and cut out the remains of the trachea. Next, cut the offal into small pieces with a diameter of approximately 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 fill the pan with clean water, or remove the scale with a slotted spoon. After this, 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 cook unevenly. You should place the lid on the pan with the reverse side and press it with some kind of weight (a jar or glass of water is perfect). You can check if the offal is ready by piercing it. The juice released should be light in color.
Boil the rice. Peel and cut the onion into cubes, and grate the peeled carrots on a coarse grater. Chopped vegetables should be fried in vegetable oil.
When the lung is cooked, drain it thoroughly and pass it through a meat grinder (you can chop it in a blender). Mix fried vegetables and boiled rice with the resulting mass. Add salt and pepper to taste. The light filling for pancakes is ready. You can also add other dry seasonings for meat products to the minced meat: ground bay leaf, coriander, cardamom, cloves, star anise, ginger.
Then mix the pancake dough: mix flour, eggs, salt and sugar until smooth. Add milk little by little, stirring at the same time to avoid lumps. The dough should be quite liquid.
Heat the frying pan and grease it with vegetable oil. You need to wipe the pan with it after each pancake, otherwise they will burn. You can use a pastry brush for this. So that the dosage of the dough is the same and the resulting pancakes are 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, you need to turn it over. One takes about 2 minutes. Place the prepared pancakes in a stack.
Interesting to know: lungs contain very few calories, therefore they belong to the second group of offal. Although their nutritional value is extremely low, this product is often used during diets, as it is inexpensive, low-calorie and easily digestible.
Place about 3 tablespoons of filling in the middle of each pancake and wrap it up. There are several options for rolling stuffed pancakes, we use the simplest of them - a tube. To roll a closed tube, the left and right edges of the pancake should first be folded inward.
The dish is served hot. You can serve pancakes lightly, topped with sour cream, sprinkled with finely chopped herbs, and with a variety of sauces to taste: sweet and sour or spicy. Before serving, you can also fry the tubes in butter. Bon appetit!
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