Pancakes stuffed with light

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Pancakes are a traditional dish that is popular in all European countries. These are specially prepared pancakes with different fillings: from ham and mushrooms to fruit, chocolate, etc.  Pancakes can be served both as a main course and as a dessert. This light, tasty and unusually easy-to-prepare dish is in demand in cafés and restaurants, and each of us can easily and simply diversify home-cooked food by supplementing the menu with these pastries. The process of making pancake batter is simple and you can choose the filling to your liking. To help – we suggest the most successful recipes for making pancakes. Have a nice meal!

 

To prepare the filling for pancakes from the lung, you must prepare it accordingly, which is written in the recipe. And it does not matter if you bought pork or beef. These pancakes taste like pancakes with meat, but there is still a difference. Some say it comes out somewhere between the taste of meat and liver. In general, you have to try.

 

For a pancake recipe you need:

for pancakes:
    • flour – 250g
    • milk – 300 ml
    • water – 300 ml
    • eggs – 2 pcs.
    • salt – 1 tsp
    • sugar – 2.5 tbsp
    • soda – 3/4 tsp.
    • lemon juice – to taste
    • vegetable oil – 3 tbsp.
for frying:
    • vegetable oil
For filling:
  • light (pork or beef) – 600 g
  • onion – 1 pc.
  • butter – 50g
  • salt to taste
  • ground black pepper – to taste.

Pancake recipe:

Prepare thin pancakes with flour using this  recipe  . If desired, the pancake dough can be kneaded in a 2: 1 mixture of white wheat and wholemeal flour.

Be sure to leave the dough at room temperature for 30 minutes after kneading. Then the pancakes do not wear out when baking. Fry pancakes and stack.

Boil lightly for the filling. It does not matter what candle you buy – pork or beef. Prepare and cook it as described  here  . When the cooked lung has cooled, cut it into pieces

and minced meat with a medium bar.

Finely chop the onions and fry until soft in vegetable oil.

Add the lung rolled in a meat grinder to the pan with the onion. Add salt and pepper to taste.

Add a piece of butter, stirring to melt completely. The butter not only makes the filling tastier, but also less crumbly, which is important: when you cut a pancake with such a filling, it does not crumble all over the plate.

It remains to fill the pancakes. To do this, place 2 tablespoons on the edge of each pancake. fillings.

Fold up the bottom and side edges, roll up. Before serving, pancakes filled with lungs with onions can be easily fried in butter or vegetable oil and served with sour cream. Have a nice meal!

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