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!
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.
A universal dish - pancakes, loved by many. I love that it's really versatile. You can wrap caviar, meat, mushrooms, fish, berries, cottage cheese in pancakes. If you use pork lung for the filling, you will get a budget option for a tasty, hearty breakfast or dinner.
Products
Ground meat:
1) pork lung - 750 g;
2) onions - 2-3 pcs.;
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) premium wheat flour - 2 cups;
4) baking powder - ½ tsp;
5) sugar - 1 tbsp. l.;
6) salt - a pinch.
Time: preparation - 3 hours, cooking - 1 hour.
Portions - 17 pcs.
Recipe
1. I take fresh pork lung. I definitely put it in cold water for an hour and change the water to clean water several times.
2. Then I put it in a tall saucepan and fill it with water. Water fills the pan by 2/3, since during cooking a lot of foam is formed, and the lungs rise to the surface. I collect the resulting foam and throw it away. When there is water, I throw an onion cut into two halves into it. The meat by-product is cooked for about 2 hours over low heat. While cooking the lung in a pan, I turn it over several times.
3. I test readiness with a knife. If after a puncture with a knife the liquid that comes out is not bloody, but light, then the lung is ready. I put the finished product on a plate and wait until it cools down. Then I twist it through a meat grinder onto a fine mesh.
4. The dough for pancakes can be kneaded either with water or with 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 all this, 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 let the dough rest for 15 minutes. Then pour 1 tablespoon of unrefined sunflower oil into the dough.
6. Fry the pancakes on both sides. It takes a couple of minutes to fry one pancake.
7. I put a lot of onions in the minced meat, frying it in vegetable oil in advance.
8. When the onion is browned, I put the ground pork lung into it.
9. Mix the lungs with onions, then add salt and pepper to taste, fry everything together. If necessary, I add more vegetable oil.
10. Then simmer 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 the pancakes.
13. Place 1 heaping tablespoon of filling in the center of each pancake.
14. Then I wrap the pancakes in an envelope.
15. I got 17 pancakes.
Pancakes stuffed with pork lung and onions are very tasty. They need to be stored in the refrigerator. You can then reheat it in a frying pan with a lid, frying it on both sides in butter (vegetable) oil.
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.
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