home → Snacks Light minced meat for pancakes. Pancakes with pork lung. Tips for the recipe

Light minced meat for pancakes. Pancakes with pork lung. Tips for the recipe

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

My beloved mother-in-law lives in the countryside and runs a small farm, incl. and pigs. When they were raised and slaughtered, they gave us a gift: meat, lard and pork lung. It was a great surprise and surprise for me to see the pork lung, because... I used to consider it inedible. And anyway, I’ve never cooked it before. In this regard, I tried to choose the most easy way its preparations.

After reading all kinds of forums, I chose to prepare 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 I was the only one who thought so, because... Although my beloved husband ate pancakes with gusto, he lacked meat. Next time I’m thinking of making a combined filling for it with the addition of beef.

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

From ready dough Fry the pancakes until they have a liquid consistency.

When the pancakes are ready, start preparing the filling.

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

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

When the lung is cooked, grind it in a meat grinder and fry in a frying pan.

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

Add butter and stir.

Take the pancake and place it on the board.

Place the lung filling with onions on top and wrap it in an envelope.

Do a similar procedure with all the pancakes and serve.

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

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

2. To find out if the lung is ready, you need to pierce it with a knife or fork. If no red liquid comes out, it’s ready.

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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 generally tasty, budget-friendly option. 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) wheat flour premium- 2 glasses;
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 make sure to 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 it all, and then add it mixed with baking powder. wheat flour. 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 into the dough 1 tablespoon of unrefined sunflower oil.

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.

Pancakes with easy simple in preparation and a dish accessible to 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 into a deep bowl chicken eggs without shells, 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. It will turn out very batter.

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 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, 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 with one slight movement of your hand, turn the pancake over to the other side. Fry it on the second side for 1 - 3 seconds.

Ready pancakes place 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 onto 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 the minced lungs to meat dishes, such as coriander, cardamom, ginger, ground bay leaf, cloves, star anise and many others.

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

You should get a medium-thick dough, reminiscent of thick sour cream in consistency.

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 with one slight movement of your hand, turn the pancake over to the other side. Fry it on the second side for 1 – 3 seconds.

Place the finished pancakes on a plate.

Take a pancake, place the amount of minced meat you need on one of its ends, maybe about 2 tablespoons.

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